If you’re craving a dessert with a fiery edge, gingersnaps are the perfect match for you!

These tasty treats pack a spicy punch with bold ginger and cozy cinnamon notes that dance on your taste buds.

There are so many different types of gingersnaps, from crispy classics that everyone loves to fun new twists that will surprise your friends.

Are you ready to spice up your kitchen?

Join us as we explore 12 delicious gingersnap recipe ideas that will make your mouth water.

Whether you want something sweet to share at a party or just a yummy snack for yourself, there’s a gingersnap recipe for every occasion.

Get ready to impress your family and friends with these scrumptious treats!

Classic Crispy Gingersnaps

Enjoy the timeless delight of Classic Crispy Gingersnaps, perfect for a cozy snack with their warm spices and satisfying crunch.

Ingredients:

• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1/4 cup molasses
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup additional sugar for rolling

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy.
3. Beat in the egg and molasses until well combined.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Roll the dough into 1-inch balls, then roll each ball in the additional 1/2 cup of sugar to coat.
7. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the cookies are crisp around the edges and slightly soft in the center.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Soft and Chewy Gingersnap Cookies

Enjoy the warm, spiced delight of Soft and Chewy Gingersnap Cookies, perfect for cozy evenings or holiday treats with a tender, melt-in-your-mouth texture.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1/4 cup molasses
• 1 tsp vanilla extract
• 1/4 cup granulated sugar (for rolling)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
3. In a large bowl, cream together softened butter and 1 cup of sugar until light and fluffy.
4. Beat in the egg, molasses, and vanilla extract until fully combined.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Scoop tablespoon-sized portions of dough, roll into balls, and coat in the remaining 1/4 cup of sugar.
7. Place the dough balls on the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 9-11 minutes, or until the edges are set but the centers remain soft.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Gingersnap Cheesecake Bars

Gingersnap Cheesecake Bars are a delightful dessert combining the spicy warmth of gingersnap cookies with creamy cheesecake in an easy-to-serve bar form.

Ingredients:

• 2 cups gingersnap cookie crumbs
• 6 tablespoons unsalted butter, melted
• 16 ounces cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg

Instructions:

1. Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, mix the gingersnap cookie crumbs with melted butter until well combined.
3. Press the crumb mixture firmly into the bottom of the prepared pan to form a crust.
4. In a large bowl, beat the cream cheese and granulated sugar with an electric mixer until smooth and creamy.
5. Add the eggs, one at a time, beating well after each addition.
6. Mix in the vanilla extract, cinnamon, ginger, and nutmeg until fully incorporated.
7. Pour the cheesecake batter over the gingersnap crust, spreading it evenly.
8. Bake for 35-40 minutes, or until the center is just set and slightly jiggles.
9. Allow the bars to cool completely in the pan on a wire rack, then refrigerate for at least 4 hours.
10. Use the parchment overhang to lift the bars out of the pan, cut into squares, and serve chilled.

Gingersnap Sandwich Cookies With Cream Filling

Indulge in these delightful Gingersnap Sandwich Cookies with a creamy filling, perfect for a sweet holiday treat or cozy snack.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1/4 cup molasses
• 1 tsp vanilla extract
• 1/4 cup granulated sugar (for rolling)
• 8 oz cream cheese, softened (for filling)
• 1/4 cup unsalted butter, softened (for filling)
• 2 cups powdered sugar (for filling)
• 1 tsp vanilla extract (for filling)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
3. In a large bowl, cream together 3/4 cup butter and 1 cup granulated sugar until light and fluffy.
4. Beat in the egg, molasses, and 1 tsp vanilla extract until fully combined.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Roll the dough into 1-inch balls, then roll each ball in the 1/4 cup granulated sugar to coat.
7. Place the dough balls on the prepared baking sheet, about 2 inches apart, and flatten slightly with the bottom of a glass.
8. Bake for 8-10 minutes, or until the edges are set but the centers are still soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. For the filling, beat together cream cheese and 1/4 cup butter until smooth.
10. Gradually add powdered sugar and 1 tsp vanilla extract, beating until the filling is light and fluffy.
11. Once the cookies are completely cooled, spread or pipe the cream filling onto the flat side of half the cookies.
12. Top with another cookie, flat side down, to create a sandwich. Store in an airtight container in the refrigerator.

Gingersnap Pumpkin Pie Crust

A delightful twist on traditional pie crust, this Gingersnap Pumpkin Pie Crust combines the spicy warmth of gingersnaps with a classic pumpkin filling.

Ingredients

• 1 ½ cups gingersnap cookie crumbs
• 5 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the gingersnap cookie crumbs, melted butter, and granulated sugar until well mixed.
3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even crust.
4. Bake the crust in the preheated oven for 8-10 minutes, or until it is set and slightly darker in color.
5. Remove the crust from the oven and let it cool completely before adding your pumpkin pie filling.

Gingersnap Ice Cream Sandwiches

Indulge in the perfect blend of spicy gingersnap cookies and creamy vanilla ice cream with these delightful Gingersnap Ice Cream Sandwiches, ideal for a sweet summer treat.

Ingredients:

• 24 gingersnap cookies
• 1 pint vanilla ice cream, softened slightly

Instructions:

1. Lay out 12 gingersnap cookies on a baking sheet or tray, flat side up.
2. Scoop about 2 tablespoons of softened vanilla ice cream onto each of the 12 cookies.
3. Top each with another gingersnap cookie, flat side down, pressing gently to create a sandwich.
4. Place the sandwiches in the freezer for at least 1 hour to firm up.
5. Remove from the freezer and serve immediately, or wrap individually in plastic wrap for longer storage.

Gingersnap Truffles With White Chocolate

Indulge in the delightful blend of spicy gingersnap and creamy white chocolate with these easy-to-make truffles, perfect for any sweet craving.

Ingredients

• 2 cups gingersnap cookie crumbs
• 8 oz cream cheese, softened
• 1 tsp ground cinnamon
• 12 oz white chocolate, melted
• 1/2 cup crushed gingersnaps for coating

Instructions

1. In a large bowl, combine the gingersnap cookie crumbs, softened cream cheese, and ground cinnamon until well mixed.
2. Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
3. Chill the balls in the refrigerator for about 1 hour, or until firm.
4. Dip each chilled ball into the melted white chocolate, ensuring it is fully coated.
5. Immediately sprinkle or roll the coated truffles in the crushed gingersnaps for an extra crunch.
6. Place the truffles back on the parchment-lined sheet and refrigerate for another 30 minutes to set the chocolate.
7. Serve chilled or store in an airtight container in the refrigerator for up to one week.

Gingersnap Crumble Apple Pie

A delightful twist on classic apple pie, this Gingersnap Crumble Apple Pie combines a spicy gingersnap crust and topping with sweet, tender apples for a perfect fall dessert.

Ingredients:

• 1 1/2 cups gingersnap cookie crumbs
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted
• 5 cups peeled and sliced apples (about 5 medium apples)
• 1/2 cup brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• 1/4 cup cold unsalted butter, cut into small pieces

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, mix 1 cup of gingersnap crumbs, granulated sugar, and melted butter until well combined.
3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.
4. In a large bowl, toss the sliced apples with brown sugar, lemon juice, cinnamon, nutmeg, and salt until evenly coated.
5. Pour the apple mixture into the prepared crust, spreading it out evenly.
6. In a small bowl, combine the remaining 1/2 cup of gingersnap crumbs with the flour.
7. Cut in the cold butter pieces using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
8. Sprinkle the crumble topping evenly over the apples.
9. Bake for 45-50 minutes, or until the apples are tender and the topping is golden brown.
10. Allow the pie to cool for at least 1 hour before serving to set the filling.

Gingersnap Hot Chocolate Dip

Indulge in a cozy treat with this Gingersnap Hot Chocolate Dip, perfect for chilly evenings or holiday gatherings.

Ingredients:

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1/2 cup hot chocolate mix
• 1 tsp vanilla extract
• 1/2 tsp ground ginger
• 1/4 tsp ground cinnamon
• 1/2 cup crushed gingersnap cookies
• Whipped cream (for topping, optional)
• Extra crushed gingersnap cookies (for garnish, optional)

Instructions:

1. In a medium mixing bowl, beat the softened cream cheese until smooth using an electric mixer.
2. Gradually add the powdered sugar and continue beating until fully combined and creamy.
3. Mix in the hot chocolate mix, vanilla extract, ground ginger, and ground cinnamon until well incorporated.
4. Fold in the crushed gingersnap cookies with a spatula to evenly distribute them throughout the dip.
5. Transfer the mixture to a serving bowl and refrigerate for at least 30 minutes to allow flavors to meld.
6. Before serving, top with whipped cream and sprinkle extra crushed gingersnap cookies on top, if desired.
7. Serve chilled with gingersnap cookies, graham crackers, or fruit for dipping.

Gingersnap Spiced Latte Cupcakes

Indulge in the cozy flavors of fall with these Gingersnap Spiced Latte Cupcakes, blending warm spices and coffee in a delightful treat.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup brewed espresso or strong coffee, cooled
• ½ cup buttermilk
• 1 cup crushed gingersnap cookies (for topping)
• ½ cup heavy cream (for frosting)
• 2 cups powdered sugar (for frosting)
• 1 tsp instant espresso powder (for frosting)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
3. In a large bowl, cream together butter and granulated sugar until light and fluffy, about 2-3 minutes.
4. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
5. Gradually add the dry ingredients to the wet mixture in three additions, alternating with the cooled espresso and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely on a wire rack.
8. For the frosting, whip heavy cream until soft peaks form, then gradually add powdered sugar and espresso powder, beating until stiff peaks form.
9. Pipe or spread the frosting onto the cooled cupcakes and sprinkle with crushed gingersnap cookies for a crunchy topping.

Gingersnap Caramel Tart

A delightful Gingersnap Caramel Tart combines a spicy gingersnap crust with a rich, gooey caramel filling for an irresistible dessert.

Ingredients

• 1 1/2 cups crushed gingersnap cookies
• 5 tablespoons unsalted butter, melted
• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, mix the crushed gingersnap cookies with melted butter until well combined.
3. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan.
4. Bake the crust for 8-10 minutes, then let it cool completely.
5. In a heavy saucepan, combine sugar and water over medium heat, stirring until the sugar dissolves.
6. Increase heat to medium-high and cook without stirring until the mixture turns a deep amber color, about 8-10 minutes.
7. Remove from heat and carefully stir in the heavy cream and salt (mixture will bubble vigorously).
8. Stir in the vanilla extract and let the caramel cool slightly.
9. Pour the caramel into the cooled gingersnap crust, spreading it evenly.
10. Refrigerate the tart for at least 2 hours or until set before serving.

Gingersnap Nut Brittle

A delightful twist on classic brittle, Gingersnap Nut Brittle combines the spicy warmth of gingersnaps with crunchy nuts for a sweet, festive treat.

Ingredients

• 1 cup granulated sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 1 cup mixed nuts (almonds, pecans, or walnuts)
• 1/2 cup crushed gingersnap cookies
• 1 tablespoon unsalted butter
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda

Instructions

1. Line a baking sheet with parchment paper or a silicone mat and set aside.
2. In a medium saucepan, combine sugar, corn syrup, and water over medium heat, stirring until the sugar dissolves.
3. Stop stirring and allow the mixture to boil until it reaches 300°F (hard crack stage) on a candy thermometer, about 10-15 minutes.
4. Once at 300°F, quickly stir in the mixed nuts, crushed gingersnaps, butter, vanilla extract, and salt until combined.
5. Remove from heat and immediately stir in the baking soda; the mixture will foam slightly.
6. Pour the mixture onto the prepared baking sheet and spread it into an even layer using a spatula.
7. Allow the brittle to cool completely at room temperature, about 30-45 minutes.
8. Once hardened, break the brittle into pieces and store in an airtight container.