Crispy Gingersnap Cookies
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Flat and crispy gingersnap cookies bursting with bold molasses flavor and coated in a sparkly spiced sugar finish. When you’re done with these crispy cookies, check out their counterpart, soft & chewy gingersnaps!
CLASSIC GINGERSNAPS: A CRISPY COOKIE
In most cases, a perfectly soft and chewy cookie with crispy edges is exactly how I like my cookies.
But every year, usually around the pumpkin time of year, I wind up buying a bag of ginger snaps to dip into pumpkin dip or use for the crust on a pumpkin cheesecake. There’s always a fall recipe that can use a side of crunchy ginger cookies, and I will happily enjoy the rest of the bag with a mug of cold milk for my night cap.
Since ginger snap cookies are one of those crispy cookies that you want to hear “snap” from when you break it in half, this crispy gingersnaps cookies recipe aims for that exact result.
The key to getting super crispy cookies at home lies in a specific combination of ingredients that will allow them to spread in the oven and be relatively thin after baking. The combination of baking soda and molasses (without any baking powder) insure that these cookies can spread. Plus, with a longer baking time of 15 minutes, they will get nice and crispy in the oven.
INGREDIENTS FOR A CRISPY GINGERSNAP COOKIE RECIPE
The ingredients in this crispy gingersnap recipe are typical for most cookies, with the addition of warming spices like cinnamon, ginger, cloves and nutmeg, and molasses.
The molasses is how you get the quintessential gingersnap taste! Make sure to use unsulphured molasses as it generally has a smoother and far less bitter taste than black strap.
FOR THE GINGERSNAPS
You’ll notice these ingredients are very similar to the ones in my spiced gingerbread cut-out cookies, but I omit black pepper. If you’re interested in juuuust a little more zing, add ⅛ teaspoon of fresh black pepper to the spice mixture.
For the gingersnap cookies, you will need:
• all-purpose flour
• baking soda
• ground ginger
• ground cinnamon
• ground nutmeg
• ground cloves
• salt
• unsalted butter
• granulated sugar
• unsulphured molasses
• egg
FOR THE COATING
These cookies get a nice dip in spiced sugar for extra texture and a little sparkle. See my notes in the recipe on changing this up based on an end texture you’re looking for.
For the spiced sugar coating, you will need:
• granulated sugar
• ground cinnamon
• ground ginger
HOW TO MAKE HOMEMADE GINGERSNAP COOKIES
Making homemade gingersnaps is a super simple process. You will make the cookie dough, roll it in the spiced sugar, and bake until crispy! Here’s how to make them.
MAKE THE COOKIE DOUGH
STEP #1
Start by whisking together the flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt until combined, then set this mixture aside.
STEP #2
Next, cream together the butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add the molasses and the egg and beat again until everything is combined. Scrape down the sides and bottom of the bowl to be sure all of the ingredients are incorporated well.
STEP #3
Reduce the mixer speed to low, then slowly add the dry ingredients to the wet ingredients and mix until just combined.
ROLL IN SPICED SUGAR
STEP #4
In a small bowl, combine the sugar, cinnamon, and ginger for the coating, then whisk everything together until completely combined.
STEP #5
Roll the dough into balls and drop into the spiced sugar coating. Use your fingers to coat the cookie dough ball completely then bake.
WHAT IF I WANT A CHEWY GINGERSNAP RECIPE?
If you want a chewier gingersnap recipe, you have two options.
OPTION #1
You can bake these cookies for fewer minutes. Take them out after about 11-12 minutes when the edges are just beginning to set. That way, the middle will still be a bit softer for that chewy texture!
OPTION #2
If you want truly chewy cookies, you can make my soft & chewy gingersnap cookies, which are a completely different texture from the recipe below, even if you bake these ones for less time.
My best suggestion? Bake both types of my gingersnap cookies and decide for yourself which one you like best! Gingersnaps are truly a favorite cookie of mine during the holiday season, and I can never have too much ginger flavor in my life. If you’re like me… Both it is! You won’t regret it.
CRISPY GINGERSNAPS RECIPE FAQs
Crispy Gingersnap Cookies Recipe
Ingredients
GINGERSNAP COOKIES
- 1 cup + 3 Tablespoons (143g) all-purpose flour be sure to measure properly
- ¾ teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon salt
- ½ cup (113g) unsalted butter softened to room temperature
- ½ cup (100g) granulated sugar
- 2 Tablespoons (30mL) unsulphered molasses1
- 1 large egg room temperature
COATING
- ½ cup (100g) granulated sugar2
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
Instructions
- Preheat the oven to 350°F (177ºC). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- In a medium size bowl, whisk together3 the flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt until combined. Set aside.
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add the molasses and the egg and beat again until everything is combined. Scrape down the sides and bottom of the bowl to be sure all of the ingredients are incorporated well.
- Reduce the mixer speed to low, then slowly add the dry ingredients to the wet ingredients and mix until just combined.
- In a small bowl, combine the sugar, cinnamon, and ginger for the coating. Whisk together until completely combined.
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), roll the dough into balls and drop into the spiced sugar coating. Use your fingers to coat the cookie dough ball completely in the coating and place no more than 6 cookie dough balls onto the prepared baking sheet. I like to add a little extra sprinkle of coating to the top.
- Bake the cookies for 15-17 minutes until the tops are crinkled, the edges are set, and the cookies are starting to darken on the edges. Remove from the oven and allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Store cookies at room temperature in an airtight container up to 1 week. Cookies freeze well, up to 3 months. Cookie dough freezes well, up to 2 months. Roll into balls, do not roll in sugar, and freeze. Thaw cookie dough balls in the refrigerator, then roll in coating and bake.
Notes
- Molasses: do not use black strap molasses. My favorite molasses brand is Grandma’s.
- Sugar: if you want an extra crunchy texture, you can use coarse sugar or raw sugar.
- Spices: if you want to add some extra zing, add
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
These cookies are my new favorite cookies! We absolutely loved the texture and delicious flavor.
Thank you, Jules! I’m so happy you liked them!
These were the perfect gingersnap cookies! The perfect amount of snap!
Thank you, Janelle 🙂
I couldn’t stop eating these! They were amazing!!
So good! I wish I had some now!!