Grandma Geri’s Gingersnap Cookies Recipe

If you’re on the hunt for a cookie recipe that perfectly balances that spicy warmth of ginger with a delightfully soft, chewy center, you’re going to adore Grandma Geri’s Gingersnap Cookies Recipe. I absolutely love this recipe because it captures that nostalgic homemade vibe — like you’re biting into a cozy memory of chilly afternoons and fresh-baked goodness. Stick around, and I’ll walk you through every step so you’ll come out with the most amazing batch you’ve ever made.

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Ingredients You’ll Need

I love how this mix of spices and molasses gives the cookies that warm, kinky-sweet flavor you just don’t get from plain ginger or cinnamon alone. Plus, using cold butter helps maintain a nice dough texture that’s easy to work with.

• Cold Butter: Using cold butter and cubing it makes creaming easier and helps you get a fluffy, light dough which is key for the texture.
• Sugar: This is what gives the cookies their sweet snap — and you’ll use it both inside and as a coating for that perfect crackly crust.
• Eggs: I always add them one at a time to make sure everything mixes smoothly and the batter stays creamy.
• Molasses: This rich syrup is the star of gingersnaps, adding deep, complex sweetness that balances the spices perfectly.
• Flour: All-purpose flour does just fine here — it’s the foundation of the dough.
• Baking Soda and Baking Powder: Together they ensure the cookies rise just right and get that lovely tender crumb.
• Salt: Enhances all the flavors and balances the sweetness.
• Cinnamon, Ginger, and Cloves: The classic trio that defines gingersnap spice, providing warmth and depth.
• Cayenne Pepper: The secret kick that gives Grandma Geri’s recipe its signature edge — just enough to intrigue your taste buds without overpowering.

Variations

Everyone enjoys putting their own spin on Grandma Geri’s Gingersnap Cookies Recipe—trust me, I’ve experimented! Whether you want to tone down the spice or make it vegan-friendly, there’s room to make it your own.

• Less Spice: When I first made these for my kids, I cut back on the cayenne pepper — they still got the warmth without the heat, and they loved them just as much.
• Gluten-Free: Swapping in a gluten-free all-purpose flour blend works well, but keep an eye on the dough texture since it can be a bit drier.
• Molasses-Free Version: If you don’t have molasses on hand, substitute with an equal amount of dark corn syrup or honey for a different but still sweet flavor.
• Extra Chewy: For a slightly chewier cookie, chill the dough for an hour before baking — it helps the flavors meld and firm up the dough.

How to Make Grandma Geri’s Gingersnap Cookies Recipe

Step 1: Cream the Butter and Sugar Until Fluffy

This step is where a lot of cookie greatness begins. Take your cold butter, cut into cubes, and beat it with sugar for about four minutes using a stand mixer or hand mixer. You’ll notice the mixture lighten in color and become fluffy—that’s exactly what you want. This step traps air that helps make the cookies soft and tender, so don’t rush it!

Step 2: Add Eggs One at a Time, Then Mix in Molasses

Adding eggs slowly is the trick to keeping the batter smooth without curdling. After each egg, mix well. Then pour in the molasses — this rich, sticky ingredient gives these cookies their deep, classic flavor. Stir everything until combined, making sure you scrape down the bowl as you go.

Step 3: Combine the Dry Ingredients and Gently Mix into the Wet

In a separate bowl, whisk together your flour, baking soda, baking powder, salt, and all those aromatic spices, including the cayenne pepper. Then, add this dry mix to your wet ingredients in batches. Use a gentle folding motion or low mixer speed to combine—be careful not to overmix. Overworked dough can make cookies tough, and we want tender, soft bites here.

Step 4: Roll, Coat in Sugar, and Bake

This part is so satisfying. Grab a small scoop or spoonful of dough and roll it into a ball with your hands, then roll that ball in sugar to coat each cookie beautifully—this sugar coating creates that iconic crackly surface. Place them on a baking sheet lined with parchment paper or silicone mats, leaving space between each so they can spread slightly. Bake in a preheated 350°F oven for 12-15 minutes. They should be set at the edges but still soft in the center. I always check around 12 minutes to avoid overbaking!

How to Serve Grandma Geri’s Gingersnap Cookies Recipe

Garnishes

I usually serve these cookies plain to highlight that classic sugar crackle, but for a little extra fun, you can dust them lightly with powdered sugar or drizzle a bit of melted white chocolate. I’ve also sprinkled chopped crystallized ginger on top right after rolling in sugar for an added zing — it makes the flavor pop and looks beautiful.

Side Dishes

Grandma Geri’s Gingersnap Cookies are perfect paired with a warm mug of spiced chai tea or a creamy latte. For a cozy afternoon, I love serving them alongside fresh apple slices or a simple vanilla bean ice cream — that combo? Heavenly.

Creative Ways to Present

When I take these cookies to holiday parties, I like stacking them in clear glass jars tied with rustic twine and adorned with cinnamon sticks — it not only looks festive but fills the room with aromatic spice. Another idea is arranging them on a cookie platter alongside fresh cranberries and sprigs of rosemary for an inviting centerpiece.

Make Ahead and Storage

Storing Leftovers

These cookies keep beautifully in an airtight container at room temperature for up to a week. I always recommend placing a slice of bread in the container—it helps keep the cookies soft and chewy by retaining moisture.

Freezing

If you want to make ahead, you can freeze baked cookies in a sealed container or freezer bag for up to three months. When I do this, I separate layers with parchment paper to prevent sticking, and thaw them at room temp before serving.

Reheating

To refresh these cookies, I pop them in a 300°F oven for about 5 minutes—this warms them through and helps revive that soft, just-baked texture. Just be careful not to leave them in too long or they’ll dry out.

FAQs

Final Thoughts

Grandma Geri’s Gingersnap Cookies Recipe holds such a warm spot in my heart because it’s the kind of recipe you can trust to deliver comfort and smiles every time. I remember baking these as a kid alongside my grandma, feeling like I was part of a delicious tradition. I genuinely want you to experience that same joy with your first batch (and every batch after). Give this recipe a try—you’ll soon find that it’s your go-to for cozy vibes, celebrations, and everyday moments that deserve a little sweet-spicy magic.

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