Filed Under: Christmas | Cookies

Crispy Gingersnaps

Recipe By Tessa Arias
  |  
December 17th, 2019
4.96 from 47 votes
4.96 from 47 votes

Classic Crispy Gingersnaps are the perfect Christmas cookie! Thin and crunchy with the perfect amount of molasses and spice, this easy homemade recipe takes 30 minutes to make! Download my favorite Christmas cookie recipes here.

Yield: 28 cookies

Prep Time: 15 minutes

Cook: 15 minutes

Tessa's Recipe Rundown...

Taste: The perfect balance of sweet and spice.
Texture: Thin and crispy, these cookies break in half cleanly and have a satisfying crunch to every bite!
Ease: Super simple 30 minute recipe. No chilling required.
Pros: Easy and festive recipe that goes great in every Christmas cookie box.
Cons: None!
Would I make this again? Yes.

This year I received a handful of requests to publish a recipe for classic traditional gingersnap cookies that are actually crunchy.

Gingersnaps piled on a counter

Typically I enjoy more of a chewy cookie, but every once in a while I want that satisfying crunch of something sweet. I tweaked my Chewy Gingersnap recipe (which will be published in my upcoming cookbook!) to make them thin and crunchy.

Crispy gingersnaps on a cooling rack

These cookies would also make a great base for ice cream sandwiches! In fact, my best friend Ashley from Baker by Nature sent me ice cream from Salt & Straw, our favorite ice cream shoppe, as an early Christmas gift.

One of the flavors she sent was for Gingerbread Cookie Dough. I’m thinking I have to make ice cream sammies with these gingersnaps and that ice cream!!

Another idea is to use these cookies in place of graham crackers for over the top s’mores!

Of course, they’re also marvelous on their own with a glass of milk or a cup of coffee or tea.

How to Make Thin & Crispy Gingersnaps

Gingersnap cookie dough in a mixing bowl

What makes cookies crispy and crackled?

A heavy amount of baking soda interacts with the molasses in this recipe to encourage spread. That same process allows cracks in the dough to develop where moisture escapes, creating that beautiful crackled appearance and crunchy texture.

There’s also much more granulated sugar than brown sugar in this recipe. White sugar encourages more spread and has less moisture to make for a crisper cookie.

Lastly, a longer baking time ensures a crunchy texture all the way through the center of these cookies.

How to make flavorful gingersnaps:

First make sure your spices, especially the ground ginger, are fresh and of high quality. Second, make sure to use unsulphured molasses. Never use blackstrap molasses in baking, it’s extremely bitter. Brer Rabbit or Grandma’s in their ‘mild’ or ‘original’ flavors tend to work best.

If you want more SPICE in your gingersnaps, add a tablespoon or two of freshly grated ginger. You can also add a pinch of cayenne pepper.

Rolling gingersnap cookie dough in sugar

How to store homemade gingersnaps:

Store the gingersnaps in an airtight container at room temperature for up to 7 days. You can also store in the freezer for up to 1 month.

How to freeze gingersnap cookie dough:

Scoop out the balls of cookie dough. Place on a baking sheet and freeze until solid. Remove to an airtight container and store in the freezer for up to 2 weeks. Bake from frozen, reducing the temperature to 325°F and adding a couple minutes onto the baking time.

Crunchy gingersnaps on a plate with a glass of milk

More Christmas Cookie Recipes:

4.96 from 47 votes

How to make
Crispy Gingersnaps

Yield: 28 cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Classic Crispy Gingersnaps are the perfect Christmas cookie! Thin and crunchy with the perfect amount of molasses and spice, this easy homemade recipe takes 30 minutes to make! Download my favorite Christmas cookie recipes here.

Ingredients

  • 1 1/2 sticks (170 grams) unsalted butter, at room temperature
  • 1 1/4 cups (250 grams) granulated sugar, divided
  • 1/4 cup (50 grams) lightly packed light brown sugar
  • 1/3 cup (113 grams) unsulphured molasses (NOT blackstrap)
  • 1 large egg
  • 1/2 teaspoon fine salt
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 1/4 cups (286 grams) all-purpose flour

Directions

  1. Preheat the oven to 350°F. Line baking sheets with parchment paper.
  2. In a large bowl, use an electric mixer to beat the butter, 3/4 cup granulated sugar, and brown sugar until light and fluffy, 2 minutes. Add the molasses and egg and beat until combined. Add in the salt, baking soda, ginger, cinnamon, cloves, and flour and beat until combined.
  3. Place the remaining 1/2 cup sugar in a shallow dish. Scoop the dough into 1 1/2 tablespoon balls and roll in the sugar before placing on the baking sheet, leaving plenty of room for spread. Bake for 15 minutes or until the cookies are spread and the surface looks crackled.
  4. Let cool on the baking sheets for 5 minutes before removing to cooling racks to cool completely. Store cookies in an airtight container at room temperature for up to 7 days.

Course: Dessert
Cuisine: American
Keyword: christmas, ginger

Photos by Ashley McLaughlin.

PS: Exciting news!

I’m writing a cookbook all about COOKIES! It’ll be out summer 2020. Click here to get the details and pre order your copy!

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating




  1. #
    Todd — December 19, 2019 at 11:21 am

    Hi Tessa – lovely recipe. I’ve been making almost the identical recipe, passed down from my grandmother, for almost 30 years. The only modification I’ve made was adding a 1/2 teaspoon of cracked black pepper. Gives them a little more bite. Give it a go. I think you’ll like it.

  2. #
    DH — December 20, 2019 at 2:00 pm

    ⭐️⭐️⭐️⭐️⭐️
    Love these! I made these cookies this morning and my husband, who doesn’t like Gingersnaps, loved these! Thank you, Tessa, for another great recipe.

    • #
      Maria — March 25, 2021 at 6:48 am

      The best!
      Loved it.
      But too sweet for me. Cooked one more time, skipped sugar and used only half cup molasses.
      The healthy sugar free cookie!
      Tnx!

      • #
        Doug — April 28, 2021 at 10:22 am

        gotta love it!
        Sugar free with molasses!
        The lies we tell ourselves 🙂

        I wonder if anyone has tried this with a sugar substitute like Erythritol.

        I might give that a try.
        Thanks for a great recipe
        Doug

  3. #
    Scarlet — December 23, 2019 at 8:41 am

    My mom loves crispy gingersnaps! It will be so fun to make homemade gingersnaps for her. Thanks for the recipe!

  4. #
    Rachel — December 23, 2019 at 9:44 pm

    I have Plantation’s organic blackstrap molasses but it says unsulphured on it too…can I still use it? Will it alter the taste a lot?

  5. #
    Floranet — December 26, 2019 at 2:48 am

    It’s nice when you see such a great work! Continue writing

  6. #
    Laura Bates — January 31, 2020 at 4:20 pm

    Made this twice. Perfect cookie. I did add an additional 1/2 tsp black pepper per a suggestion in the comments.

  7. #
    Donna — April 2, 2020 at 7:57 am

    Can you make without Rollin in sugar to cut back on sugar???

  8. #
    Carolee — April 10, 2020 at 11:27 am

    Wonderful recipe. Much beloved by my two godsons, their mother AND their grandmother! And they freeze beautifully just before baking using Tessa’s instructions for freezing cookie dough. It’s great to be able to send home bags of ready-to-bake cookies now that we all have to be social distancing! Thanks Tessa.

  9. #
    Michelle — April 11, 2020 at 12:34 pm

    I made these and they were yummy, but they came out to thick. So next day you couldnt even bite into them. What did I do wrong?

  10. #
    Randy — April 13, 2020 at 1:23 pm

    These are the best cookies I have ever made. Not just the best ginger snaps, but the best cookies! I added the fresh ginger.

    • #
      Karmen — November 15, 2020 at 3:42 pm

      Did you add the fresh ginger in addition to the ground ginger? Or did you replace the ground ginger with fresh ginger?

  11. #
    Donna — April 24, 2020 at 7:52 am

    These were not the least bit crispy and they were puffy not flat. should I have flattened them before cooking them?

    • #
      Marissa — December 25, 2020 at 11:05 am

      I think so. I flattened them out half way before baking and they came out perfectly crisp and soft.

  12. #
    Sasha — April 26, 2020 at 2:55 pm

    These were delicious! I did reduce the sugar a bit. About 2 tbsp less brown sugar and about 4 tbsp less of the white sugar since molasses is pure sugar.
    I flattened them before baking and they were HUGE. They spread more in the oven and I didn’t think they would. I’m not mad, they tasted amazing and had that great crunch that you want with a ginger snap.
    I’ll just make the cookies smaller next time and keep the baking time as is.

  13. #
    Anita — April 30, 2020 at 7:16 pm

    I adjusted the sugar (used 1 cup in the mixture) only 1.5 TBS for rolling cookie ball in the sugar. I also added cracked pepper and fresh grated ginger! I flattened the cookies prior to baking!
    They came out amazing!

  14. #
    Alice — May 24, 2020 at 9:40 am

    They were so delicious thank you so much for your wonderful recipe!

  15. #
    Thabo — July 1, 2020 at 1:01 am

    Hi Tessa, can I use golden syrup instead of molasses and get the same crisp and crunch? If it is possible, how do I achieve it? Many thanks!

    • #
      Tessa — July 1, 2020 at 10:20 am

      I’m not sure, I’ve only tested this recipe with molasses.

  16. #
    Nathaniel — September 21, 2020 at 5:32 am

    Hi there (:

    This recipe looks wonderful.
    How would you recommend that I veganize it?
    Would omitting the egg without a substitution be a problem?

  17. #
    Andrea — September 30, 2020 at 5:49 pm

    They spread a lot and we’re not crispy. The flavor was good but the texture was disappointing.

  18. #
    Stephanie M Dymit — October 13, 2020 at 11:37 am

    The cookies seemed to burn very easily, and didn’t have that strong ginger taste I was hoping for.

  19. #
    Bonnie — October 21, 2020 at 9:47 pm

    I tried this recipe twice, neither time was a success! They are to large, to soft & they didn’t have that “ginger” snap taste or texture. Back to the Internet to search for a recipe.

  20. #
    Shirley Wilkinson — October 29, 2020 at 11:12 am

    I made this cookie recipe the other day and tested it out on friends! Everyone loved it! If you want the cookie it be a bit crispier just leave them in the oven a minute or to longer. Side note. I had lots of pumpkin pie spice so used that instead of the recommended spices. O my so deliecious!!!

    • #
      Tessa — November 5, 2020 at 2:27 pm

      So happy you enjoyed these cookies 🙂

  21. #
    CJM — November 10, 2020 at 8:03 pm

    Found this tonight on a search to satisfy that specific hankering that only a good gingersnap can satisfy and wow what an awesome recipe! They look gorgeous and taste spectacular. My only tweak was a pinch of cayenne. New favorite for the perfect snap. Thank you!

    • #
      Tessa — November 11, 2020 at 11:36 am

      Ooh love the addition of cayenne! I’m so glad you enjoyed this recipe.

  22. #
    Whitney — November 17, 2020 at 6:44 pm

    As a lover of gingersnaps, I found this recipe to be amazing! I added 1 Tbsp of fresh ginger paste for extra ginger kick. Loved it. I didn’t have trouble with the cookie not being crispy or flattening like other reviewers mentioned. If anything, I pulled them out out early but I’m convinced my old oven runs extra hot.
    If I freeze half the batch for ready-to-cook cookies, how long do you recommend baking them for?

  23. #
    Cheryl A Koehn — November 24, 2020 at 1:03 pm

    I made your gingersnaps today, as listed. They are yummy! I have a type 1 diabetic granddaughter, so I calculated calories (3828), fat (143), and carbs (605). Those totals are for the whole recipe. I always need to know how many carbs are in what I am feeding her.

    Because I have a gluten-free daughter-in-law, I also made a batch for her. I used 2 c. gluten free flour instead of 2 1/4 cups. They turned out great as well.

    • #
      Tessa — November 24, 2020 at 2:56 pm

      I’m so glad these cookies were enjoyed!

  24. #
    Mary — November 27, 2020 at 10:34 pm

    These cookies came out beautifully. Followed the recipe and instructions to the T. I’ll try adding fresh ginger next time for an extra kick. Thank you!

  25. #
    Carolee — November 28, 2020 at 4:06 pm

    Too bad these didn’t work out for you. But how did you add more flour, etc. before you actually finished making the recipe? They’re called ‘Ginger Snaps’. They’re going to be thin.

  26. #
    Laura — December 3, 2020 at 7:29 pm

    Delicious and easy! Excellent recipe!

    • #
      Tessa — December 4, 2020 at 11:08 am

      Thanks so much, Laura!

  27. #
    Jess — December 4, 2020 at 1:33 pm

    This is by far my new favorite gingersnap recipe! I added both black pepper and cayenne and they were delicious. The texture as they cooled was crunchy around the edges but still chewy in the middle.

    • #
      Tessa — December 7, 2020 at 10:56 am

      Wow that sounds delicious! So glad you tried this recipe out.

    • #
      Tessa — December 7, 2020 at 10:57 am

      Thanks so much!

  28. #
    Bonnie — December 6, 2020 at 2:04 pm

    I followed the recipe exactly and these turned out perfect! Delicious recipe!

    • #
      Tessa — December 7, 2020 at 10:40 am

      So glad you enjoyed!

  29. #
    Christopher Schwartz — December 6, 2020 at 6:18 pm

    What does rolling the cookie dough in sugar prior to baking do?

    • #
      Tessa — December 7, 2020 at 10:44 am

      It gives it a nice sugar coating on the outside of the cookie!

  30. #
    Rosemarie Flynn — December 7, 2020 at 2:33 pm

    I have made these three times now and they are now added to my Christmas cookie must haves! Followed the recipe as printed but did a light drizzle of some white chocolate on top.

    • #
      Tessa — December 8, 2020 at 2:37 pm

      Love the addition of white chocolate! Sounds delicious!

  31. #
    Rosemarie Flynn — December 7, 2020 at 2:36 pm

    These are sooo good I want to double the recipe next time I bake them. The recipe calls for 2 tsp baking soda, would you need to add 4 tsp soda?. And would you also double all spices?

    • #
      Tessa — December 8, 2020 at 2:37 pm

      If you’re doubling the recipe, just make sure to do 2x all of the ingredients to keep the chemistry of the recipe the same!

  32. #
    Piper — December 7, 2020 at 2:50 pm

    What is the consistency of the mix supposed to look like? Mine looks rather thin, like I can’t roll it at all…

  33. #
    Annette — December 12, 2020 at 8:14 pm

    I made these cookies using Crosby’s cooking molasses, and they turned out great. I rolled the dough into smaller dough balls that baked into small bite-sized cookies. No flattening! My husband loved them (I liked them, too!)

    • #
      Tessa — December 14, 2020 at 1:29 pm

      So glad you enjoyed these cookies!

  34. #
    Carmel — December 13, 2020 at 4:14 pm

    These turned out perfect. I had a hard time finding non blackstrap molasses, went to the store for last minute eggs and found some! I’m going to use them for a cheese cake crust for Christmas and it will be hard to not eat all of them. ( don’t worry I baked a dozen extra) thanks for the recipe

    • #
      Tessa — December 14, 2020 at 1:14 pm

      Sounds delicious! I’m so glad you tried these cookies out.

  35. #
    Nicole — December 14, 2020 at 8:29 am

    Fantastic recipe! Husband requested I make gingersnaps and I chose your recipe as it seemed most like what he would want in a gingersnap. Nailed it!! We were both VERY pleased!
    He also recommended dipping them in hot cocoa and I tried that as well. So I wanted to add that in my comment for others to try. 😉

    • #
      Tessa — December 14, 2020 at 1:19 pm

      Love the idea of dipping these cookies into hot cocoa! So glad you and your husband enjoyed these cookies.

  36. #
    Lisa — December 14, 2020 at 9:53 pm

    Mine were a soft chewey cookie. What did I do wrong?

  37. #
    Romy — December 17, 2020 at 8:04 am

    Hi tessa, I live in the Netherlands and I can’t buy molasses here. Internet said that I could replace molasses with dark brown sugar, is that possible? In the ratio 325 gram molasses = 165 gram dark brown sugar.
    Xx

  38. #
    Ericka — December 17, 2020 at 10:41 am

    Wanted to make some type of ginger snap for my Christmas cookie trays and stumbled across this recipe. These are DELICIOUS! I made them exactly as the recipe stated and they turned out fantastic. I could eat a whole tray by myself! I made a few to sample, then froze the rest of the dough to make closer to Christmas. Highly recommend this recipe!

    • #
      Tessa — December 17, 2020 at 11:52 am

      So glad you loved these cookies! Yay! Happy holidays Ericka!

  39. #
    Bridget — December 20, 2020 at 9:12 am

    So great! Added about a tsp.Extra ginger, and a pinch of black pepper, made it 3/4 ish cup gran sugar and 1/4 cup (not packed) brown sugar.
    Thanks for this great recipe!

  40. #
    Judy — December 22, 2020 at 7:44 pm

    Excellent cookies. OMG

  41. #
    Kelly Wang — December 23, 2020 at 3:02 pm

    How many cups is 1.5 sticks of butter? Butter comes in all diff kinds of packaging like my Costco butter… 1 stick of Costco butter is 2 cups

    • #
      Leslie — December 29, 2020 at 9:37 pm

      1.5 sticks of butter equal 3/4 cup. 170 grams if you weigh it using a kitchen scale which I highly recommend.

  42. #
    Marissa — December 25, 2020 at 11:01 am

    Perfect! Really easy and fun. They have a perfect amount of ginger flavor and are crispy on the outside and soft in the middle. As a beginner baker, these turned out really well. If you follow the recipe your whole family should love them. I recommend these to everyone!

  43. #
    Bradley Slavik — January 9, 2021 at 1:42 pm

    I left the cookies in a little longer because they seemed soft. Mistake! They harden on their own. They were too crunchy. When I followed the recipe and only cooked them 15 minutes they were perfect.

  44. #
    Jeannie — January 12, 2021 at 5:05 pm

    Can you make these gluten-free??

  45. #
    Joanne Reid — January 16, 2021 at 8:01 am

    Perfect! I’ve been looking for a ginger snap recipe for a while. I can’t find molasses in the UK though, and had to use golden syrup. I’m not sure if this made the snaps go soft or not, but still tasted yummy!

  46. #
    Gail — January 17, 2021 at 6:23 am

    These are amazing! I did double the ginger and replaced 1 cup of the white flour for whole wheat flour.
    Perfect.

    • #
      Tessa — January 18, 2021 at 9:51 am

      Woohoo!

  47. #
    Barbara Chachere — January 30, 2021 at 3:43 pm

    Delish! I did add just a touch more ginger and they turned out perfect.

  48. #
    lali singh — January 30, 2021 at 5:34 pm

    Best ginger snap recipe ever…loved it..

    • #
      Tessa — February 1, 2021 at 4:29 pm

      So glad you enjoyed!

  49. #
    Mary — February 21, 2021 at 9:12 am

    Very happy with this recipe! Though my ginger snaps didn’t look quite as beautiful and round as your photo… they were delicious and also great for dunkin’ in a cuppa.

    • #
      Tessa — February 22, 2021 at 2:53 pm

      So glad you enjoyed these gingersnaps!

  50. #
    Mikaela — February 21, 2021 at 11:59 am

    FANTASTIC! I love this recipe

  51. #
    Cathy — February 22, 2021 at 12:12 pm

    Yum! Delicious! Directions were easy to follow and cookies turned out perfect. Just the right balance of sweet and spice. I didn’t have any parchment paper so I did spray the cookie sheets lightly with PAM. My husband never seeks out “sweets” when he’s hungry, but he loves these. I’ll have to stash some away for myself before he eats all of these! Perfect snack for a cold, rainy day!

    • #
      Tessa — February 22, 2021 at 2:48 pm

      So glad these cookies were enjoyed!

  52. #
    Inger — March 8, 2021 at 7:59 am

    I made this by following the recipe using the metric measurements, not the volume measurements, where it was an option. Overall this has a delicious flavor and texture; the cookies were simply too big, and never got crunchy in the middle because the edges were at risk of burning if I didn’t take them out. “1-1/2 tbsp” scoops made for 21 gigantic cookies that all jammed together. I placed them 10 to a sheet, and only one came out still circle-shaped. I’ll definitely make this again; I’ll just experiment with smaller shapes and different baking times.

  53. #
    Mary — March 26, 2021 at 2:33 pm

    I’m a baking Grandma and found this to be the best recipe for ginger cookies I’ve ever found.

    • #
      Tessa — March 29, 2021 at 10:08 am

      Thrilled to hear this!

  54. #
    Angela Anthony — April 23, 2021 at 11:00 am

    Quick and easy recipe ,
    Taste great!

  55. #
    Angela — April 29, 2021 at 9:54 am

    Ooh my goodness! This brings back Granny memories.
    My Husband Love these I just don’t roll them in the last sugar

    • #
      Tessa — April 29, 2021 at 1:31 pm

      So happy this recipe brings back wonderful memories, Angela 🙂

  56. #
    Lori Morris — May 9, 2021 at 10:50 am

    Best cookie recipe ever! Everyone who tries them raves about them.

  57. #
    Pam — May 9, 2021 at 9:50 pm

    Crispy and delicious! I doubled all the spices because I like a strong spice and they were perfect for me

    • #
      Tessa — May 10, 2021 at 1:50 pm

      Awesome to hear, Pam!

  58. #
    Blake — May 27, 2021 at 7:01 pm

    What a wonderful snap! The jewels are as easy to make as they are to eat. They didn’t last a day.

    • #
      Tessa — June 1, 2021 at 3:51 pm

      So happy to hear you loved these gingersnaps!

  59. #
    F — June 3, 2021 at 9:34 am

    Crispy edges, slight chew in middle, very delicious, quick and easy

    • #
      Tessa — June 3, 2021 at 10:17 am

      Wonderful, so happy you enjoyed them!

  60. #
    Margaret — June 29, 2021 at 3:03 pm

    They did not crackle as I would have wanted, why?

    • #
      Tessa — June 30, 2021 at 8:56 am

      The first thing I’d check is to see if your baking soda is fresh-check out my article linked HERE on how to check. Do you use a digital scale to measure your ingredients? Also, how long did you bake them for and do you have an oven thermometer?

  61. #
    Margaret — July 1, 2021 at 9:42 am

    Great recipe, cookies spread, didn’t crackle as much as I wanted, we’re crunchy and thin but cinnamon overpowered all the other spices but still tasted good. Maybe I will reduce cinnamon and increase ginger next time. How do I get them to really crackle?

  62. #
    Susanne Coverly — July 15, 2021 at 2:22 pm

    After rolling the ginger cookie dough and placing on the tray, will I need to flatten them before placing in the oven?

    • #
      Tessa — July 16, 2021 at 9:06 am

      No need to 🙂 Let me know what you think of these cookies!

  63. #
    Kathleen M. LeClair — July 17, 2021 at 3:07 pm

    Oops!
    Just made this recipe and realized that I put one and a half CUPS of butter instead of one and a half STICKS. The good news is… It’s still an amazing cookie! I’m sure the texture is completely different, but the flavor is wonderful! Can’t wait to try it with the correct amount of butter.

    • #
      Tessa — July 19, 2021 at 10:42 am

      Oh my gosh, haha! They probably tasted amazing! But yes, a tad less butter for the next batch 🙂

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