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Gingersnap cookies are the kind of tasty treats that bring back memories of holiday get-togethers and cozy winter nights. Gingersnap icebox cookies are the perfect easy holiday dessert or treat! They’re lightly sweet without being overwhelming and magically aromatic from the holiday spices. These old fashioned refrigerator cookies are a little crunchy on the outside, with a mildly soft and chewy center. Fill your home with the heartwarming scent of baking spices.

A plate of delightful Gingersnap Icebox Cookies surrounded by cinnamon sticks, red ornaments, and a red-and-white fabric rests on a pristine white surface.

Make these easy and spice-loaded icebox gingersnaps and sink your teeth into the yummiest holiday treat.

If you loved this gingersnap cookie recipe, try my gingerbread sandwich cookies, a gingerbread loaf, or these oatmeal and gingerbread bars.

A plate of gingerbread cookies decorated with festive red balls and surrounded by cinnamon sticks. Another tray of icebox gingersnaps is in the background.

Why You’ll Love It

Holiday favorite: These cookies bring nostalgic holiday flavors to life with ground cloves, ginger and cinnamon, making them an absolute classic for the festive season.
Long-lasting freshness: Icebox gingersnaps stay crispy for days in an airtight container. This is why they are ideal for gifting or prepping ahead of busy weeks.
Freezer friendly: You can freeze the dough or the baked cookies, so you’re always prepared for last-minute treats for surprise guests.
Beautifully spiced: The aromatic blend of ginger, cinnamon, and clove fills your kitchen with warm, comforting scents.
Great for gifting: Their crunchy texture and long shelf life make them perfect for packaging and sharing with friends and family.

A plate of ten golden-brown icebox gingersnaps stacked on each other, with more cookies on a tray in the background. Festive decorations and cinnamon sticks are visible around the plate.

Icebox Gingersnaps Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

All-purpose flour: All-purpose flour creates a sturdy dough perfect for rolling out and cutting into shapes.
Shortening: Helps the cookies hold their shape and gives them a slightly crisp exterior while keeping the crumb tender. It also makes the dough easier to work with and roll out.
Sugar: White or light brown sugar both work in this recipe.
Molasses: The key to the signature dark color and deep, slightly smoky sweetness of gingersnaps. It balances the spices and adds moisture to the dough.
Eggs: They bind the ingredients together, contributing to the chewy texture and richness of the cookies.
Spices: Ground ginger, cinnamon, and clove add the classic gingerbread flavor to these gingersnap cookies.
Salted butter: Adds richness to the cookie dough.

An overhead view of ingredients arranged on a white surface, including eggs, flour, sugar, spices for icebox gingersnaps, liquid in small bowls, measuring spoons, a wooden spoon, and a red and white patterned cloth.

How to Make Icebox Gingersnaps

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Mix wet ingredients: In a large bowl with an electric mixer or stand mixer, combine white sugar, shortening, molasses, and eggs. Mix well.
Prepare dry ingredients: In a separate bowl, whisk together flour, ginger, cinnamon, clove, baking soda, and salt.
Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture. Mix until a dough forms.
Shape the dough: Place the dough onto parchment paper, knead, and form into a 14-inch log.
Chill the dough: Wrap the log in plastic and parchment paper. Refrigerate.
Slice the cookies: Remove the dough from the fridge, unwrap, and slice into ¼-inch thick rounds. Place slices onto the prepared baking sheet an inch apart to let the cookies spread.
Bake: Preheat oven and bake for 8 minutes or until the edges are golden. The cookies will finish baking on the sheet after removal. Cool and enjoy!

A stack of five icebox gingersnaps on a white plate, with two small potted evergreen plants wrapped in burlap in the background.

Substitutions and Variations

Whole wheat flour: Make a heartier, more wholesome cookie, and replace half the all-purpose flour with whole wheat flour. This adds a subtle nutty flavor and extra fiber.
Gluten-free: Swap the all-purpose flour for a gluten-free flour blend. Check that all other ingredients are gluten-free.
Spicy version: Amp up the spice by adding a pinch of cayenne pepper or extra ginger for a more intense flavor. I love these as part of a cheeseboard.
Vegan option: Replace eggs with a flaxseed egg (1 tablespoon ground flaxseed and 3 tablespoons water per egg) and use vegan shortening or coconut oil instead of butter.
Dark brown sugar: For a deeper, more caramel-like sweetness, use dark brown sugar instead of granulated sugar.
Orange or lemon zest: Add a citrusy twist by incorporating orange or lemon zest into the dough.
Chocolate-dipped gingersnaps: After the cookies cool, dip them halfway in melted dark or white chocolate and allow them to set. This creates a luxurious, dessert-like variation.

A hand picks up an oval refrigerator gingerbread cookie from a stack displayed on a decorated plate with red ornaments and cinnamon sticks, reminiscent of festive icebox gingersnaps.

Serving Suggestions

Appetizer: Start with a fun and festive focaccia or these cranberry and brie bites.
Main: Serve easy-going sheet pan turkey with roasted carrots and a batch of gouda and cream cheese corn.
Dessert: Enjoy your gingersnap icebox cookies with chilled milk or hot chocolate as the perfect end to your meal.

A pile of round, brown sliced refrigerator gingersnaps with cinnamon sticks and small red ornaments scattered on top.

How to Store Icebox Gingersnaps

Store: Cool completely and then store cookies in a sealed container. A cool, dry spot is best. They will keep for up to 9 days. I don’t recommend refrigeration.
Freezer: Freeze in an airtight container for up to 3 months.
Thaw: Defrost them overnight or for a couple of hours on the counter.

A stack of round icebox gingersnaps on a white surface, surrounded by cinnamon sticks, small red berries, and a decorative white snowflake.

Top Tips

Add frosting: You can add frosting to these if you like.
Remedy dough: If your dough is like sand and not coming together, you’ll need to add a bit of liquid. Start with a teaspoon of water at a time.
Use a stand mixer: Using a stand mixer will make this recipe so easy. You should be able to dump the dough out and easily shape it when using the stand mixer.
Don’t roll the chilled dough: Be careful not to roll dough again after refrigeration. It’s likely to break up, which will cause the cookies to crumble or break when they’re being sliced.

A plate of heart-shaped icebox gingersnaps on a festive holiday-themed platter, surrounded by cinnamon sticks and red ornament balls.

Icebox Gingersnaps FAQs

Why are my cookies flat?

Flat cookies are usually the result of the dough being too warm or the baking soda losing its effectiveness. Make sure the dough is fully chilled, and check the expiration date on your baking soda.

How do I prevent my gingersnaps from spreading too much?

Properly chilling the dough is key. If the dough isn’t cold enough, the cookies will spread more during baking. You can also use parchment paper or silicone baking mats to help maintain shape.

Why does the dough need to be refrigerated?

Refrigerating the dough solidifies the fats (like shortening or butter), making it easier to slice into uniform rounds. It also allows the flavors to develop and results in a crispier texture.

Can I shape the dough into cookie dough balls?

You can, but the result will be different and more like a ginger cookie recipe.

A plate of icebox gingersnaps surrounded by cinnamon sticks and red decorative ornaments on a festive white cloth. More cookies and additional cinnamon sticks are visible in the background.
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Icebox Gingersnaps

Make these easy and spice-loaded icebox gingersnaps and sink your teeth into the yummiest holiday treat.
Prep Time: 20 minutes
Cook Time: 8 minutes
Chilling Time: 8 hours 10 minutes
Total Time: 8 hours 38 minutes
Servings: 36 cookies

Ingredients 

Instructions 

  • Combine the sugar, molasses, shortening, and eggs in a mixing bowl or use a stand mixer to mix together.
  • Combine the flour, ginger, cinnamon, clove, baking soda, and salt in another bowl and mix well.
  • Now add the dry mixture to the wet ingredients and mix well until you get a doughy texture (this is easier using a stand mixer if you have one).
  • Turn the mixture out onto a sheet of parchment paper and knead and shape it until you’ve made a large log that’s 14 inches long (this will be cut into 3-inch cookies).
  • Wrap the log in plastic and then wrap that in parchment paper and chill the log in the refrigerator overnight or for 8 hours.
  • Preheat the oven to 400°F and use parchment paper to line a baking sheet.
  • Unwrap the log (it’s fine if the bottom has flattened – that’s typical for slice and bake cookie recipes).
  • Now you can slice the log into ¼-inch slices and arrange them an inch apart on your prepared pan.
  • Bake for about 8 minutes or until golden and almost done. You don’t want them to finish cooking while in the oven, as they will finish cooking on the baking sheet outside the oven.
  • Take the cookies out of the oven and let them sit for 10 minutes on the baking sheet before serving.

Notes

Add frosting: You can add frosting to these if you like.
Remedy dough: If your dough is like sand and not coming together, you’ll need to add a bit of liquid. Start with a teaspoon of water at a time.
Use a stand mixer: Using a stand mixer will make this recipe so easy. You should be able to dump the dough out and easily shape it when using the stand mixer.
Don’t roll the chilled dough: Be careful not to roll dough again after refrigeration. It’s likely to break up, which will cause the cookies to crumble or break when they’re being sliced.

Nutrition

Calories: 148kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 103mg | Potassium: 93mg | Fiber: 1g | Sugar: 9g | Vitamin A: 20IU | Vitamin C: 0.01mg | Calcium: 16mg | Iron: 1mg
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Icebox gingersnap cookies make an ideal, hassle-free holiday dessert or snack. This great recipe offers a subtle sweetness that’s perfectly balanced by the fragrant warmth of holiday spices. With a crisp exterior and a tender, chewy center, these cookies are a delightful texture combo. Plus, they take just 20 minutes to prep and bake in under 10! Let the comforting aroma of baking spices fill your home.

Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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