Gingersnap Cookies

Our soft Gingersnap Cookies made with molasses, cinnamon and of course, ginger and covered in cinnamon maple icing. 

Author: Jennifer Fishkind
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Dessert
Cuisine: American
Servings: 24 Cookies
gingersnap cookie recipe square featured
4.89 from 18 votes


  • 2 cups flour
  • 1 tsp ground ginger
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 3/4 cup unsalted sweet cream butter (softened)
  • 1 cup sugar
  • 1 large egg
  • 1/4 cup dark molasses
  • 1/3 cup sugar plus 1 tbsp cinnamon


  • 4 tbsp unsalted sweet cream butter (melted)
  • 2 cups powdered sugar
  • 2 tsp maple syrup
  • 1 tsp cinnamon


  1. Preheat oven to 350 degrees and place parchment paper (or silicone baking mat) onto baking sheets.

  2. Using a large bowl, whisk together the flour, ginger, baking soda, cinnamon, and salt and set aside.

  3. Using a standing mixer or hand mixer, beat together the butter and sugar until creamy.

  4. Beat in the egg and molasses.

  5. Gradually mix in the dry ingredients until combined.

  6. Place into the fridge for an hour.

  7. Place the 1/3 cup sugar and cinnamon into a small bowl.

  8. Using a small ice cream scooper, scoop out some cookie dough and roll into a ball.

  9. Roll the balls into the cinnamon sugar and place onto the baking sheets.

  10. Place 2 inches apart on the cookie sheets and bake in the oven for 10 minutes.

  11. Using a small bowl, melt the butter and allow to cool for a few minutes.

  12. Mix in the powdered sugar, maple, and cinnamon.

  13. Pour into a ziplock bag and cut the bottom corner off.

  14. Drizzle onto the cookies and allow to dry for 30 minutes before enjoying.

Nutrition per serving

Calories: 202kcal
Fat: 7g
Saturated fat: 4g
Cholesterol: 27mg
Sodium: 106mg
Potassium: 66mg
Carbohydrates: 32g
Sugar: 23g
Protein: 1g
Vitamin A: 245%
Calcium: 15%
Iron: 0.7%
Keyword: Christmas, Cookie Exchange, cookies
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