Gingersnap Cookies (thin & crispy)

by Haley // December 19, 2024

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Try these crisp gingersnap cookies for Christmas! They have satisfying crunchy texture and the spiced molasses flavor is perfect for the holidays. They’re easy to make in just 30 minutes.

thin gingersnap cookie with bite taken out of it leaning on stack of more cookies.

When it comes to cookies, it’s all about texture. You can go with chewy chocolate chip cookies or pillowy soft almond sugar cookies, but let us not forget about crispy gingersnaps! Their warm spices make them a holiday favorite, but their crisp texture make them a good addition to afternoon tea. You can truly enjoy these cookies all year round!

Table of Contents

Why You’ll Love This Recipe

Crispy texture. These cookies live up to their snappy name. They have a crunch in each bite!
Spiced flavor. The winter spices and molasses create a flavorsome treat!
Quick and easy to make. There’s no chilling the dough and the recipe calls for simple ingredients.
Stay fresh for weeks. Place these cookies in a cookie tin and they will stay crisp and flavorful for up to 2 weeks!

Ingredient Notes

tabletop with bowls of ingredients to make gingersnap cookies.

Molasses: Use unsulphured molasses, not blackstrap, which is too bitter for most baked goods.
Butter: Bring unsalted butter to room temperature before using in the recipe. It’s best to add the salt separately since different varieties of salted butters have varying amounts of salt added.
Brown sugar: To complement the molasses flavor, use dark brown sugar. In a pinch, light brown sugar also works.
Granulated sugar: To help achieve the crisp texture, use granulated sugar as well.
Spices: Check that your spices are fresh and not expired for the best flavor.
Baking soda: This leavening agent helps the cookies rise and spread in the oven. Make sure it’s not expired for the best results.

Refer to the recipe card for the full list of ingredients and measurements.

Recipe Variations

Add some icing. Add a sweet coating to the gingersnaps. Whisk together 1 cup confectioners’ sugar, 1 teaspoon vanilla and 1-2 Tablespoons milk to reach desired consistency. Drizzle over cooled cookies.

Mix in some real ginger. Peel and grate fresh ginger, then mix in 1 Tablespoon when adding the egg and molasses to the dough. This will add a strong punch of ginger flavor! You can also mix in candied ginger if you prefer.

Make a cookie crust. Use this recipe to make a crust for pumpkin cheesecake or eggnog cheesecake.

Make mini cookies. By default, I use a medium cookie scoop, which is about 1 1/2 Tablespoons of dough. For smaller cookies, use a small scoop or about 3/4 Tablespoon of dough. This will yield approximately 48 cookies. Adjust baking time to 10 to 12 minutes.

How to Make Gingersnap Cookies

Whisk together the dry ingredients—flour, baking soda, salt and spices. Set aside.
Using an electric mixer to beat butter, brown sugar and sugar until light and fluffy. Add the molasses and egg. Mix until combined.
Add dry ingredients to wet ingredients and mix just until combined. Roll dough into balls and roll dough balls in turbinado sugar.
Bake cookies at 350 F for 15 minutes or until crackly on top. Cool on the pan for a few minutes, then transfer to a wire rack to cool completely.

Expert Tips

Weigh the flour properly. This is essential to achieve a crisp texture. If too much flour is added, the cookies will turn out cake-y. Use a kitchen scale or try the spoon and level method.

Use fresh ingredients. Gingersnaps are known for their strong flavor provided by the spices. If you don’t use baking spices frequently, check that they aren’t expired.

Roll the dough in sugar. This gives the cookies a sparkly finish and aids in a crisp exterior.

The dough will spread. In order to get the thin, crispy texture, the dough spreads in the oven so don’t be alarmed when they turn out bigger than expected!

pile of gingersnap cookies on tabletop with some sugared cranberries and faux greenery.

Make Ahead and Storage Tips

Make ahead the dough and keep it covered in the refrigerator for up to 48 hours. Let it sit at room temperature until soft enough to scoop before rolling into balls and baking.

Store cookies in an airtight container or cookie tin for up to 2 weeks. Make sure the cookies are completely cooled before storing (this helps guarantee a crisp texture).

Freeze for up to 3 months. Wrap stacks of 4 or 5 cookies in plastic wrap and place in a freezer bag or airtight container. Store in the freezer, then defrost in the refrigerator before bringing to room temperature. You can also freeze the cookie dough for up to 3 months. Defrost in the refrigerator before baking.

Recipe FAQ

Why are my gingersnap cookies flat?

They are meant to be flat in order to aid in their signature crisp texture.

What’s the difference between a gingerbread cookie and a gingersnap cookie?

Gingerbread cookies are softer and chewier. They are either cut-out like gingerbread men or rolled into balls and baked. Gingersnap cookies are rolled in sugar and baked a little longer. They turn out thin and crispy.

Why are my gingersnap cookies hard?

Most likely they were baked too long or too much flour was added, which affects the moisture content. Check if your oven temperature is correct by using an oven thermometer and use a kitchen scale to weigh your flour properly.