Gingersnap Cookies

Gingersnap Cookies Recipe

These cookies are based on a recipe by Eric Shelton, the pastry chef at Montage restaurant in San Francisco.–The Editors of Williams-Sonoma

LC Snap! Note

Chewy within and crisp without, these gingersnaps, true to their name, practically snap when you take a nibble. To make the cookies even crisper, roll them a touch thinner and leave them in the oven a little longer.

Gingersnap Cookies Recipe

  • Quick Glance
  • 30 M
  • 1 H
  • Makes about 4 dozen cookies


  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 1 cup plus 2 tablespoons granulated sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 3 tablespoons molasses
  • 3 cups all-purpose flour, plus more for the work surface
  • 2 1/2 teaspoons baking soda
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground ginger


  • 1. Preheat the oven to 325°F (163°C).
  • 2. In a large bowl, beat the butter, 1 cup sugar, and salt until fluffy. Scrape the bowl and stir in the vanilla.
  • 3. Add the eggs, 1 at a time, beating well after each addition. Stir in the molasses until combined.
  • 4. Sift the flour, baking soda, cinnamon, and ginger in a large bowl. Stir in the molasses mixture until it comes together, taking care not to overmix. Cover and refrigerate for at least 4 hours or overnight.
  • 5. Divide the dough into 4 portions and flatten each into a disk. Wrap 3 in plastic and refrigerate while you roll the remaining portion on a lightly floured work surface or between 2 sheets of parchment or wax paper. The dough should be 1/4 inch thick for softer cookies, 1/8 inch thick for crisper ones. Use a cookie cutter to cut the dough. Place the cookies on parchment-lined baking sheets and refrigerate for 10 minutes. (The dough becomes quite sticky when it loses its chill, so if you find it difficult to work with, simply return it to the fridge.) Roll the scraps into a flattened ball, wrap, and refrigerate, then repeat the rolling and cutting.
  • 6. Bake the cookies for 12 to 15 minutes (the longer you leave the cookies in the oven, the crisper they will be). Remove the cookies from the oven and sprinkle with the remaining sugar while still warm. Let cool on a wire rack.
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