The Best Gingersnap Christmas Cookie
Welcome to the very first episode of Christmas Cookie Couture — my holiday baking series where every cookie is treated like a runway moment. After wrapping up my Chai & Spiced fall baking season, I’ve been craving a shift into something a little more festive, a little more sparkly, and a lot more couture. December is officially here, and with it comes the beginning of my favourite baking era: Christmas cookie season.
These soft + chewy gingersnaps are the perfect way to open the collection. Dare I say the best gingersnap Christmas cookie! They’re nostalgic, warm, and deeply spiced — but still elevated in that chic, editorial Christmas way. Think: the classic holiday cookie you grew up with, but refined, polished, and dressed in a glittering coat of cane sugar. Crisp edges, a pillowy soft center, those signature crackles… the kind of cookie that perfumes your entire home with ginger, molasses, cinnamon, and cozy December magic.
If Christmas had a scent, this is it.
If December had a texture, it’s this cookie.
And if the holiday season had a runway?
These would walk it.
Welcome to Christmas Cookie Couture — let’s begin with the Gingersnap classic.
What You’ll Need
For these couture gingersnaps, you’ll need a mix of classic holiday baking staples — warm spices, a rich dark molasses, and either coconut oil or grass-fed butter for that perfect soft-chewy texture. You’ll pull together flour, baking soda, ginger, cinnamon, cloves, and sea salt, and that deep, glossy molasses that gives these cookies their signature flavour and colour. You’ll finish by rolling each ball in organic cane sugar so they bake up with that glittery Christmas-cookie shimmer. Simple unrefined ingredients, nostalgic, and just so luxe.
During the holiday season, I really make sure to make my health & wellness routine a priority, so you know that means adding my Eversio Mushroom blends to all my holiday baking. You can use my code EASTONGILOWSKI15 for 15% off your order. These blends make for the perfect gift for the health & wellness lover…
Gingersnap Cookie checklist
whole wheat flour or AP flour
baking soda
ginger
cinnamon
cloves
sea salt
brown sugar or coconut sugar
molasses
coconut oil or grass fed butter
egg
cane sugar
Making The Gingersnap Cookie
Start by whisking together your dry ingredients in one bowl — the flour, baking soda, and all those warm Christmas spices. This blend is what gives these gingersnaps their signature depth and that nostalgic “holiday kitchen” aroma the second it hits the oven.
In a separate bowl, mix your melted coconut oil or butter with the brown sugar until glossy, then whisk in the egg and the dark molasses. This wet mixture should look silky and rich — that’s your clue you’re on the right track.
Fold your dry ingredients into the wet, gently, until a soft, sticky dough forms. It should be slightly tacky, never dry. Cover the bowl and pop the dough into the fridge for at least 1–2 hours. This chill time is everything — it helps the cookies stay thick, soft, and perfectly chewy.
Or if you prefer roll out your cookie dough balls first, then place in the fridge, and after the chill time roll them in cane sugar right before the oven (don’t roll them in sugar before the fridge if you do it this way) This is what gives them that couture sparkle — like the cookie version of fresh snow.
Preheat the oven to 350 degrees, bake until the tops crack slightly and the edges are set but the centers are still soft. About 10-12 minutes! They’ll continue to firm up as they cool, leaving you with the dreamiest soft & chewy classic gingersnap. These are truly magical…
There’s something about a classic gingersnap that just feels like the official opening bell of Christmas cookie season — but this version steps directly into couture territory. They’re soft, chewy, spiced in all the right ways, and coated in that subtle sugar shimmer that makes them look as magical as they taste. Bake them for your cookie boxes, your holiday parties, your weeknight tea moment, or honestly? Just because it’s December and you deserve a little baking sweetness. These are the kind of cookies that make your whole home feel like Christmas — effortless, elegant, and completely irresistible.
The Best Gingersnap Christmas Cookie Recipe
Gingersnap Cookie
These classic gingersnap cookies are perfectly chewy in the center with crisp, crackled edges. Spiced with ginger, cinnamon, and cloves, and lightly sweetened with brown sugar and molasses, they’re the ultimate christmas cookie.
Servings 13 -15 cookies
Ingredients
DRY
- 1½ cup whole wheat flour or AP flour
- 2 tsp baking soda
- 3 tsp ginger
- 2 tsp cinnamon
- 1 tsp cloves
- ¼ tsp sea salt
WET
- 1 cup brown sugar or coconut sugar
- ⅓ cup melted coconut oil or grass-fed butter
- ¼ cup dark molasses
- 1 egg
organic cane sugar for rolling
Instructions
- Combine all your dry ingredients in a bowl and set this aside
- In a large bowl combine all your wet ingredients and mix. Add your dry ingredients to your wet, and fold gently together.
- Once mixed, cover the bowl and place in the fridge to chill for 1-2 hours, then roll into balls and cover in cane sugar. (This makes for a chewy and soft cookie). Or you can roll out your cookie dough balls first, then place in fridge and roll in cane sugar right before baking after they have chilled.
- Preheat oven to 375 degrees. Bake for 10-12 minutes. Allow to cool and set.
