It wouldn’t be the holidays without a fresh batch of homemade gingersnap cookies!
The crispy edges, chewy centers, warm spices, and hint of molasses remind me of my childhood.
And I just love how the sparkly sugar coating adds a touch of magic to every bite.
Whether you’re sharing, gifting, or sneaking for yourself (no judgment here), these cookies are sure to spread some holiday cheer!
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Why You’ll Love These Gingersnap Cookies
Warm Taste: With cozy spices and rich molasses, these cookies deliver the classic gingersnap flavor you know and love. Nostalgic Charm: One bite will take you back to fond memories of family holidays. It’s like tasting the magic of Christmas in cookie form! Easy Prep: With simple steps and pantry staples, you can whip up these festive treats in no time. Perfect for Gift-Giving: Bundled in a cute package, they’re such a delightful holiday gift, and perfect for sharing the spirit of the season!
Ingredients
All-Purpose Flour: Provides structure and texture.
Baking Soda: Helps the cookies rise and spread slightly.
Spices: The heart and soul of the cookies! Use ginger, cinnamon, cloves, and nutmeg.
Salt & Vanilla: To balance the sweetness and enhance the flavor.
Granulated & Brown Sugar: Add sweetness and help create a crisp-chewy texture.
Unsalted Butter: Creamed with sugar to create a light, fluffy base.
Egg: Binds the ingredients together and contributes to the chewy texture.
Molasses: A key ingredient for the deep, rich flavor and signature color.
How to Make Gingersnap Cookies
Gingersnaps are one of my go-to treats during the fall and holiday seasons.
They’re so easy to make. Plus, they’ll make your kitchen smell amazing.
- WHISK the flour, ginger, cinnamon, baking soda, cloves, nutmeg, and salt in a medium bowl. 2. BEAT the butter, granulated sugar, and brown sugar until light and fluffy. Then, mix in the molasses, egg, and vanilla, one by one, until smooth. 3. MIX the dry ingredients into the wet by hand until combined. 4. CHILL the dough for 30-60 minutes until firm. When it’s cool, preheat the oven to 350°F and line two baking sheets with parchment paper. 5. ROLL the dough into 1-inch balls, coat them in the remaining sugar, and arrange them on the baking sheets. 6. BAKE for 10-12 minutes until the edges are firm, but the centers are soft. 7. COOL the cookies on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips For the Best Gingersnap Cookies
These delightful treats are the perfect blend of warmth and sweetness, with a satisfying crunch that gives way to a chewy center.
Better yet, the aroma of ginger, cinnamon, and molasses will fill your kitchen, instantly transporting you to fond holiday memories.
For picture-perfect cookies, follow these tips:
Don’t overmix. Mix the wet and dry ingredients by hand just until you no longer see streaks of flour.
Keep watch. Monitor the baking time closely to achieve your desired texture. For chewier cookies, bake for 10 minutes. For crisper cookies, bake for 12-14 minutes.
Add more ginger. For a fun twist, add freshly grated ginger or even candied ginger to the dough.
Freeze the dough. The dough freezes well. So you can keep some on hand and have freshly baked gingersnaps whenever you like.
Decorations. Dip half of each cookie in white or dark melted chocolate and add some sprinkles. Easy peasy.
Serving suggestions. Enjoy with a cup of tea, coffee, apple cider, or hot chocolate. You can also use these cookies as a base for ice cream sandwiches . Yum!
How to Store
Want to keep these cookies on hand all season long? Great news, you totally can!
To Store: Store in an airtight container at room temperature for up to 1 week. To Freeze: Flash freeze unbaked dough balls or cooled cookies on a tray until solid. Transfer to a freezer bag for 2-3 months. Bake from frozen with an extra couple of minutes in the oven. Thaw baked cookies on the counter until soft.
More Holiday Cookies You Have to Try
Frosted Eggnog Cookies Brown Butter Snickerdoodle Cookies Pumpkin Snickerdoodle Cookies Thumbprint Cookies
Gingersnap Cookies
24
15
12
135
These gingersnap cookies taste like Christmas! They’re slightly chewy, a little crisp, and perfect for your next holiday party or cookie exchange.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar, divided
- 1/2 cup light brown sugar, packed
- 1/4 cup unsulphured molasses
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk the flour, ginger, cinnamon, baking soda, salt, cloves, and nutmeg until combined. Set aside.
- In a large bowl, beat the softened butter, 1/2 cup granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Turn the mixer to low and beat in the molasses. Scrape the bottom and sides of the bowl, then beat in the egg and vanilla until smooth.
- Add the dry ingredients to the wet and mix gently by hand until just combined. Cover and chill the dough for 30-60 minutes (until firm).
- Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone baking mats.
- Portion the dough into 1-inch balls. Roll each ball in the remaining granulated sugar until evenly coated. Arrange the cookie dough balls onto the baking sheets with 2 inches between each.
- Bake for 10-12 minutes, or until the cookies have spread and the edges are slightly firm but the centers are still soft. For extra crispy cookies, bake for 12-14 minutes.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
Chill the dough. This helps the cookies maintain their shape and gives them that signature chewy texture.
Decorations. Dip half of each cookie in white or dark melted chocolate and add some sprinkles. Easy peasy.
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Looking for a buttery, melt-in-your-mouth treat to induce all kinds of nostalgia? These thumbprint cookies are just the thing.
They’re the perfect blend of sweet and fruity and an irresistible addition to any dessert table.
They feature crisp, golden edges and soft centers filled with your favorite jam.
They’re the kind of classic cookies your gramma and great-aunts used to make. And I am 100% here for them!
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Why You’ll Love These Thumbprint Cookies
Customizable: Strawberry jam, grape jam, apricot jam – use any flavor you like! Tender Texture: You’ll love the buttery, crumbly cookie base almost as much as the jam-packed center. Together, the two make a sweet, warm, and fruity harmonious blend of flavors. Aesthetic Appeal: The vibrant, jam-filled centers are eye-catching, making them excellent for gifting.
Ingredients
All-Purpose Flour & Cornstarch: The cookie dough’s foundation. They offer structure and texture.
Salt & Vanilla Extract: Simple but powerful flavor enhancers.
Granulated & Light Brown Sugar: For depth, sweetness, and flavor. The brown sugar also makes the cookies nice and chewy.
Unsalted Butter: Avoid margarine and stick to the real thing here. It gives the cookies their warm, buttery taste.
Large Egg Yolk: Just the yolk! It holds everything together and makes the cookies much more tender.
Jam: The colorful star of the show. It fits snugly into the center of each cookie for a bright burst of fruity sweetness. Use your own favorite jam recipes . Or for something truly unique and slightly savory, try this bourbon bacon jam .
How to Make Thumbprint Cookies
There’s something so satisfying about making these classic treats from scratch.
The buttery, crumbly cookie base pairs perfectly with the sweet, fruity jam center.
Check out these easy steps:
- WHISK the flour, cornstarch, and salt. Set aside. 2. BEAT the butter, brown sugar, and 1/4 cup of granulated sugar until light and fluffy. Blend in the egg yolk and vanilla until smooth. 3. MIX in the flour mixture by hand until the dough comes together. 4. SCOOP tablespoons of dough, roll into 1-inch balls, and coat with the remaining sugar (optional). Place on a parchment-lined sheet. 5. PRESS a small indentation into each cookie and fill with 1/2 teaspoon of jam. Chill for at least 1 hour. 6. PREHEAT the oven to 350°F and prepare another baking sheet. 7. BAKE the cookies for 10-12 minutes until golden at the edges. Cool before transferring to a wire rack. Enjoy!
Tips for the Best Thumbprint Cookies
Thumbprints are one of those cookies that look impressive but are actually super easy to make.
Rolling the dough in sugar before baking gives them a sparkly, festive finish, so they’re perfect for holiday cookie trays.
Keep these tips in mind when making them:
Use softened butter. If it’s softened to room temperature, it’ll be easier to cream with the sugars.
Avoid overmixing. I like to add the flour by hand so the cookies aren’t tough.
Chill the dough. Pop it in the fridge right after making it, then again after shaping it. This will make it easier to handle and will keep the cookies from spreading.
Size the cookies evenly. Use a mini cookie scoop so they all bake evenly.
Don’t press too hard. If you make the indents too deep, the edges of the cookies will crack. Also, be sure not to overfill the indentations when adding the jam. If you do, it can spill onto the tray and burn.
Try flavor variations. Besides swapping the jams, you can also roll the cookies in finely chopped walnuts or pecans before adding the indents. You can also fill them with lemon curd or chocolate ganache instead of jam.
How to Store
These cookies taste great warm or chilled. So you don’t have to worry about reheating leftovers.
If you freeze them, just let them thaw a bit at room temperature before eating.
To Store: Place the cookies in an airtight container with parchment paper between the layers. Keep at room temperature for up to 5 days or in the fridge for a week. To Freeze: Place the cookies on a baking sheet and flash-freeze them until solid. Then, store in a freezer-safe bag or container for up to 3 months.
More Delicious Cookies You Have to Try
Frosted Eggnog Cookies Brown Butter Snickerdoodle Cookies Potato Chip Cookies Pumpkin Snickerdoodle Cookies
Thumbprint Cookies
35-40
20
12
105
Sweet, buttery thumbprint cookies filled with your favorite jam are the perfect bite-sized treats for any occasion. And they’re so easy to make!
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar, divided
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1/2 cup jam
Instructions
- In a medium bowl, whisk the flour, cornstarch, and salt. Set aside.
- In a large bowl, beat the butter, brown sugar, and 1/4 cup of granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Blend in the egg yolk and vanilla until smooth.
- Stir the flour mixture in by hand until just combined. The dough will be crumbly at first but will come together as the mixing continues.
- Scoop rounded tablespoons of dough and roll into 1-inch balls. Roll each ball in the remaining 1/4 cup of granulated sugar until well coated (optional). Place the cookies on a parchment-lined baking sheet.
- Use your thumb or the handle of a wooden spoon to create an indent in the center of each cookie. Spoon about 1/2 teaspoon of jam into the space. Place the tray in the fridge for at least an hour or in the freezer for 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit and line another baking sheet with parchment paper.
- Arrange the cookies over the baking sheets with 1-2 inches between them. Bake for 10-12 minutes, until the edges are lightly golden brown. Let the cookies cool on the baking sheets for 5-10 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
Avoid overfilling the cookies with jam, as it can burn if it bubbles over onto the tray.
Chill the dough after making it and again after shaping it. Also, keep any unbaked cookies in the fridge when not baking.
For a nuttier flavor, roll the cookies in finely chopped walnuts or pecans.
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