Old-Fashioned Gingersnap Cookies

Spiced with nostalgia, baked to a perfect snap

Few scents stir up nostalgia like a tray of gingersnaps just out of the oven: warm spice, dark molasses, and a whisper of butter filling the kitchen. These are the cookies I helped my grandmother roll out on frosty November afternoons, and I’ve updated her classic with a little extra ginger heat and that signature Swedish snap. Crisp, fragrant, and deeply spiced, they’re everything you want with a mug of coffee or tea. It’s time to bake up a batch and let your kitchen smell like the holidays again.

—Stone 👨🏼‍🍳

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Grandma’s Kitchen in East Detroit

When I was a kid, my grandmother’s kitchen in East Detroit would come alive with the smell of gingersnaps baking in the oven. I can still see the small kitchen table dusted with flour and sugar, the soft afternoon light catching the metal of her old hand mixer. She would let me roll the dough into little balls, my fingers sticky with butter and spice, while she watched the oven door like it was a window into something magical. When the timer finally rang, she’d lift the tray and the whole house would fill with that unmistakable scent of molasses, ginger, and love.

A Modern Twist on a Classic Snap

Those gingersnaps had a snap that echoed through the linoleum kitchen floor and a flavor that lingered long after the last bite. Over the years, I’ve tinkered with her recipe, just a little, to make it my own. I’ve kept her balance of spice and sweetness but added a touch more ginger for warmth and depth, and swapped the old shortening for butter to give a richer, caramel edge. They still crackle at the edges, still perfume the kitchen, and still feel like a connection to the woman who first taught me what a good cookie should taste like.

Bake and Remember

Now it’s your turn to fill your kitchen with that same scent and warmth. Preheat your oven, roll the dough between your palms, and let the spice work its way into every corner of your home. Bake a batch of these gingersnaps and taste a little bit of nostalgia, a little bit of my grandma’s East Detroit kitchen, and a whole lot of joy.

So, welcome into our Mountaintop Kitchen, where we mix molasses and warm spices, fold in ginger, and watch as sweet, spicy cookies emerge with a crackling, golden finish! ✨🍂

Why You’ll Love this Recipe:

• Nostalgic Flavor – Each bite evokes warm memories of cozy kitchens, holiday traditions, and homemade goodness.

• Perfect Balance of Spices – Cinnamon, ginger, clove, and nutmeg mingle beautifully without overpowering, giving that classic gingersnap warmth.

• Soft Yet Chewy Texture – Crispy edges with a tender, slightly chewy center make them irresistible.

• Molasses-Rich Sweetness – The deep, earthy flavor of molasses gives these cookies a complex, old-fashioned charm.

• Easy to Follow – Your recipe is straightforward and approachable, perfect for bakers of all skill levels.

• Aromatic Baking Experience – The smell alone fills the kitchen with comforting, festive scents that make baking a joy.

• Versatile for Occasions – Ideal for holiday gift-giving, cookie swaps, or simply enjoying with a cup of tea or coffee.

• Visually Inviting – Golden-brown tops with a slightly crinkled surface are aesthetically perfect for sharing on social media.

• Kid-Friendly – Mild sweetness and fun, easy-to-handle cookies make them great for baking with children.

• Customizable Add-Ins – Options like adding fresh ginger, crystallized ginger, or a sprinkle of coarse sugar on top allow your audience to make them their own.

• Long Shelf Life – Keeps well, letting your subscribers enjoy them for several days without losing flavor or texture.

• Timeless Appeal – They’re a classic cookie that never goes out of style, bridging generations and tastes.

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The Recipe:

On Measuring Ingredients: My preferred method of measuring is weight by grams. Baking by volume rather than weight can lead to varied and unexpected results. Flour is especially problematic when measured by volume (sifted, not sifted, spooned, not spooned, fluffed or not … you get the point). Grams are always the same; they are your friend as a baker. King Arthur Baking Company’s Ingredients Weight Chart is helpful for converting recipe weights.

On Altitude Adjustments: Before measuring ingredients, preheating your oven, or setting your timer; it’s important to consider any necessary adjustments for baking at higher altitudes, which is generally considered to be 3,500ft and above. Most recipes are written for sea level up to 3,500ft. Take at look at our baking at High-Altitude Baking Adjustments page for guidance.

Note: For any bakers baking at altitudes above 3,500 feet (1,067 meters): See above for King Arthurs recommendations for adjustments when baking cookies.

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Yield / Servings

• Makes approx. 36 cookies

Difficulty Level

• Easy

Timing and Workflow

Equipment Needed:

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✔Cordless 7-speed electric hand mixer (for beating batter)

✔Digital kitchen scale (for measuring accurately and easily)

✔Oven thermometer (to calibrate your oven)

✔Mixing bowls (for dry and wet ingredients separately)

✔Spatulas (rubber/silicone for folding dough and scraping bowls)

✔Whisk (for evenly incorporating dry ingredients)

✔Cooling racks (to cool cookies evenly)

✔Mesh strainers/sieves (for shifting dry ingredients)

✔Baking sheets ( to bake cookies evenly)

Yield: Approx. 36 cookies

Cookie Dough

• 2 ¼ cups (270 g) all-purpose flour

• 2 tsp ground ginger

• 1 tsp ground cinnamon

• ½ tsp ground cloves

• ¼ tsp ground nutmeg

• 1 tsp baking soda

• ½ tsp salt

• ¾ cup (150 g) granulated sugar, plus extra for rolling

• ¾ cup (170 g) unsalted butter, softened

• ¼ cup (55 g) packed light brown sugar

• 1 large egg, room temp

• ¼ cup (85 g) molasses (unsulphured, not blackstrap)

• 1 tsp pure vanilla extract

Below are the step-by-step illustrated recipe instructions; these are the same as shown in the video tutorial above but in text and photo layout. Also baker’s tips, storage info, nutrition info, allergen and variation notes are presented.