Tessa’s Recipe Rundown
Taste: The perfect balance of sweetness and spice.
Texture: Thin and crispy, these cookies break in half cleanly and have a satisfying crunch.
Ease: Super simple 30-minute recipe. No chilling required.
Pros: The perfect easy, festive addition to any Christmas cookie box.
Cons: None.
Would I make this again? I make these cookies every holiday season!
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These Crispy Gingersnaps Cookies are the perfect classic, crispy gingersnap cookie.
Typically, I prefer a chewy cookie, but every once in a while, I crave that satisfying crunch and crispness of something sweet.
So, I tweaked my Chewy Gingersnap recipe (which is included in my cookbook – available on Amazon!) to make them thin and oh-so-satisfyingly crunchy.
What Makes Cookies Chewy, Crisp, or Cakey?
My free guide reveals the ingredients and tweaks that matter.
These cookies are perfectly spice-forward, with that beautiful snap. Plus, they look so pretty next to beautifully iced Cut-Out Sugar Cookies and Christmas Brownies on your Christmas dessert table!
These cookies have become one of my most popular cookie recipes ever, with hundreds of wonderful reviews like this comment from reader El below:
Reader Love
My husband loved these cookies. He is a grumpy old man and doesn’t praise much of anything, so when he said, “These are the best cookies I have ever tasted!” I figured that was a super rubber stamp of approval. Great cookie!
–
Enjoy on a cozy day with a glass of milk or a cup of coffee or tea.
Sprinkle of Science
How to Make Thin & Crispy Gingersnaps
What are Gingersnaps?
Gingersnaps are just what they sound like: a cookie flavored with ginger, plus other spices that we’ll talk more about below. They are typically crunchy or have a brittle texture, thus the “snap”. The spiciness of the ginger and richness of the molasses pair perfectly with coffee, tea, hot cocoa, or mulled wine.
A year-round favorite all over the world, Gingersnaps are particularly popular to welcome in the fall and winter holiday seasons. Perfectly spiced, these cookies have the most beautiful cracked, sugary tops. I love these cookies in the fall, when the temperatures are slowly beginning to drop. They’re delicious with a glass of cold milk or even lemonade – and even better when used in place of graham crackers for over-the-top Gingersnap S’mores or to make ice cream sandwiches!
What Makes Cookies Crispy and Crackled?
- A heavy amount of baking soda interacts with the molasses in this recipe to encourage spread.
- This allows cracks in the dough to develop where moisture escapes, creating that beautiful crackled appearance and crunchy texture.
- Ensure your baking soda is fresh and active – learn how to test leavening agents for freshness here.
- 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.
Why Roll the Dough in Sugar?
Rolling the cookie dough balls in sugar contributes to the overall texture of the cookies as well as the cracky tops. It helps to draw moisture out from the surface of the cookies while they bake, though the majority of the “crackliness” comes from the baking soda and molasses.
Feel free to skip this step if preferred, but your cookies won’t be quite as crisp and won’t look as pretty.
Measure Your Flour Correctly to Ensure Gingersnaps are Crispy!
- To avoid ending up with Gingersnaps that are thick, hard, or dense instead of perfectly crispy, make sure to measure your flour accurately with a digital kitchen scale.
- It’s so easy to accidentally add too much flour if you’re measuring by using cups.
- If you don’t have a scale, use the spoon and level method to measure.
- Just take a look at what a difference too much flour can make:
How to Make Flavorful Gingersnaps
- Make sure your spices, especially the ground ginger, are fresh and of high quality.
- If your spices no longer smell very aromatic, toss them and purchase new spices.
- The fresher the spice, the more flavorful it’ll be.
- While I haven’t tried it, you can also experiment with crystallized ginger, but expect your cookies to be a little more sugary.
- 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 or a little black pepper.
- In addition to the spices, the molasses used is also important. More on this just below.
The Molasses
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.
Can I Make these Cookies Smaller?
Sure! Use a small 1 tablespoon-sized cookie scoop for small Gingersnap Cookies and reduce the bake time by a couple minutes.
Can I Double This Recipe?
Yes! Simply double all ingredients to yield about 56 medium-sized cookies. No other modifications needed.
Can I Use This Recipe to Make Gingerbread Men?
No – this recipe was written to be a simple drop-style cookie, so it won’t hold its shape well when rolled out and shaped using cookie cutters. Instead, try my Gingerbread Cookies Recipe!
How to Store Homemade Gingersnaps
Store baked, cooled Gingersnaps in an airtight container at room temperature for up to 7 days.
How to Freeze Gingersnap Cookies
Store baked, cooled Gingersnap Cookies in the freezer inside an airtight container for up to 1 month.
Alternatively, portion out the balls of cookie dough, roll in sugar, place them on a baking sheet, and freeze for 1 hour or until solid. Transfer to an airtight container and store in the freezer for up to 2 months. Bake cookies from frozen, reducing the temperature to 325°F and adding a couple minutes to the baking time. Learn more about freezing cookie dough here.
More Christmas Cookie Recipes:
Crispy Gingersnaps
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Ingredients
- 1 1/2 sticks (170 grams) unsalted butter, at cool 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 sea 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,
measured correctly
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, use an electric mixer fitted with the paddle attachment to beat the butter, 3/4 cup granulated sugar, and brown sugar until light and fluffy, about 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.
- 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.
- Let cool on the baking sheets for 5 minutes before removing to wire racks to cool completely. Store cookies in an airtight container at room temperature for up to 7 days.
Recipe Notes
The Ultimate Cookie Handbook
Learn the sweet SCIENCE of cookie baking in a fun, visual way to customize your own recipes frustration-free. Plus, my best 50+ homemade cookies!
This post was originally published in 2020 and has been updated with additional baking tips. Photos by Ashley McLaughlin.
These gingersnap cookies are delicious! Thank you for the recipe.
Just made these! Easy and delicious!
My husband loved these cookies. He is a grumpy old man and doesn’t praise much of anything, so when he said, “These are the best cookies I have ever tasted!” I figured that was a super rubber stamp of approval. Great cookie!
Excellent & easy! Thank you for the recipe!!
I followed all the measurements exactly and weighed APF using weighing scale. But, the consistency of the dough is not correct. It sticks to my hand and not even able to roll between my palms. Should I add some more flour? I appreciate your help. Thank you!
Viji
Hi Viji! I would recommend chilling the dough for a little to see if firming the dough up helps. You can also add an extra tablespoon or two of flour to the dough, if needed – just note that any additional flour can prevent the cookies from spreading as they should, and will also change the consistency of the baked cookies, so be careful not to add too much! Good luck and happy baking!
Thank you so much for your quick reply. Actually I kept the dough in the refrigerator for 30 minutes and it reached the perfect consistency to roll. And after I baked it became perfect flat Ginger snaps. Thank you so much and everyone at home loved it. Perfect recipe with clear instructions
So glad to hear that, Viji! Happy baking 🙂
Why not blackstrap molasses?
The flavor is just too strong and bitter for baking 🙂
Baked these today, on Christmas Eve. My husband and I love ginger cookies.
They were super easy to make. I rolled them in red and green sparkling sugar.
I followed the recipe exactly, including measuring the ingredients. They came out darker than in the photo, and without the crackled tops, which was disappointing.
They are still delicious though.
great crunch! added extra fresh ginger as suggested. excellent easy recipe.
These cookies are GREAT!! I like gingersnaps that snap and these hit the mark. Flavour is lovely and subtle with the warm combination of spices. Not only will this become another go to Christmas cookie but an all year one as well. Definite 5
Wow! These cookies are excellent and very quick and easy to make. Crispy on the outer edge and chewy middle just the way we like. My picky daughter even liked them. 5 Stars for sure!!!!
I tested a few cookies to see how they came out before cooking them all, I have a convection oven and they came out burnt.
Do you know the time for convection or do I just need to play with it?
Also, has anyone had success using this recipe making cutout cookies?
Hi Cristina! The general rule of thumb with convection ovens is to reduce the oven temp by about 25°F and then bake for the same time as listed in the recipe. Also be sure you’re not using a dark metal pan or greasing the tray (use parchment paper for best results) as both these things will lead to burnt cookie bottoms. I also don’t think this recipe will be ideal for cutout cookies, as they’re drop cookies, so not really deigned to maintain a shape well, but feel free to give it a try! 🙂
Can you freeze these cookies?
Hi Helen! Check out Tessa’s tips for freezing this cookie dough in the pink tip box, right above the recipe 🙂