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Easy Crispy Gingersnap Cookies in White Plate on White Background

Easy Gingersnap Cookies

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The best, easy crispy gingersnap cookies recipe, homemade with simple ingredients. Full of spices like cinnamon, ginger, nutmeg, cloves and covered in semisweet chocolate.
Course Dessert
Cuisine American
Keyword christmas cookies, holiday dessert
Prep Time 10 mins
Cook Time 10 mins
Chill time 1 hr
Total Time 1 hr 20 mins
Servings 30 Cookies
Calories 197
Author Abeer Rizvi


  • 1 cup Brown sugar
  • 3/4 cup Butter Unsalted, Room temperature
  • 1/2 cup Molasses Unsulphered
  • 1 Egg Large
  • 1 tsp Vanilla extract
  • 3 cups All-purpose flour
  • 1 tsp Baking soda
  • 2.5 tsp Ginger powder Can replace with freshly ground ginger
  • 2 tsp Cinnamon powder
  • 1/4 tsp Ground cloves
  • 1/4 tsp Nutmeg powder
  • 1/4 tsp Salt
  • 2 cups Chocolate Semisweet or white, Melted
  • 3 tbsp Sprinkles For topping


  • In large mixing bowl, cream together brown sugar and butter until light and fluffy.
  • Add molasses, egg, vanilla extract and mix until smooth.
  • Add flour, baking soda, ginger, cinnamon, cloves, nutmeg, salt.
  • Mix until just combined.
  • Use your hands to shape crumbly mixture into a rough ball of dough. If dough is too dry and crumbly, add a splash of milk or water. If dough is too wet, mix in some more flour.
  • Cover and chill dough in fridge for 1 hour to firm it up slightly and make it easier to handle.
  • Roll out this dough between two sheets of wax paper to a thickness of a quarter inch.
  • Use a star cutter to cut out cookie shapes.
  • Place them on a cookie tray, lined with parchment paper.
  • Bake at 350 degrees F for about 10 minutes or until edges are firm and center is slightly soft.
  • Remove tray from oven and allow cookies to cool completely. Don't try to remove cookies from the baking tray or else they will break plus the residual heat from the baking tray continues to cook them further and makes the cookies firmer.
  • Once the cookies come to room temperature, dip each of them in a bowl of melted chocolate.
  • Place them on a tray, lined with wax paper.
  • Toss some sprinkles on top.
  • Allow chocolate to set at room temperature and enjoy!


  • Read all my tips above.
  • Leftovers can be stored in a cookie jar at room temperature for up to 3 days. 


Calories: 197kcal | Carbohydrates: 29g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 105mg | Potassium: 146mg | Fiber: 1g | Sugar: 18g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg