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Frosting & Fettuccine

Home » Recipe Search » Cookies

Nov 30, 2021

Thin & Crispy Gingersnap Cookies

5 from 3 votes
BySam Adler
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Gingersnaps stacked on each other with a mug in the background on a tan surface
A stack of cookies on a marbleized background
cookies in a loaf pan lines with eyelet fabric

Gingersnap molasses cookies are one of the classic holiday cookies, and so easy to make at home! With this recipe, you don’t chill the cookie dough, which means the cookies are ready in 25 minutes. Thin and crispy, these cookies have that classic snap that all good gingersnap cookies should!

A stack of cookies on a marbleized background

As a trained pastry chef, I have made A LOT of cookies- but these ginger snap cookies will always be a favorite.

I love the flavor combination of these cookies, how they snap perfectly, and most of all that you don’t have to chill the dough.

Usually with cookies you have to chill the dough to make sure they don’t spread into a huge blob while baking. With this recipe though, the cookies stay perfectly round even without chilling!

I also really love making these gingerbread biscotti and these melt in your mouth shortbread cookies. I think it’s because I don’t make these recipes year round, so when the holidays come around, I get super excited about them.

This recipe for thin gingersnap cookies uses ground spices like ginger, nutmeg, and cinnamon for a classic combo that is just the right amount of spice. The molasses gives it that deep rich flavor.

Ingredients you need for this recipe

Ingredients for gingersnap recipe

Gingersnap molasses cookies include classic cookie ingredients like butter, eggs, & sugar- all of what you probably already have in your house. But it also includes some other ingredients which you’ll see below.

  • Molasses– this is what gives the gingersnaps their classic flavor. Make sure it says unsulfered on it. I like the brand Grandmas.
  • Ground Ginger– you gotta have ginger in gingersnap cookies! We use powdered not fresh.
  • Nutmeg– combines really nicely with the molasses and ginger!
  • Cinnamon– We’re using all the cozy spices here!

This is a no clove recipe, but if you like the taste of it feel free to add it in!

How to make this recipe

  1. Cream the butter and sugar together until it’s like a paste. You can make these by hand using a medium sized bowl and a spatula or using any kind of mixer.
  2. Add in the molasses, and egg, and continue mixing until a loose batter forms.
  3. Next add the the dry ingredients, flour, baking soda, ground cinnamon, nutmeg, and ginger, plus some kosher salt.
  4. Scoop the cookies using a small cookie scoop or a kitchen spoon (the larger one) and roll into balls.
  5. Roll the balls in more sugar to coat. Place 6 cookies on a cookie sheet and bake in batches- no need to chill!
  6. Bake for 15 minutes on 350° F.
  • Half of gingersnap batter in a glass bowl
    Mix wet ingredients
  • Finished gingersnap batter in a glass bowl
    Mix in dry ingredients
  • three cookie dough balls rolling in sugar in a bowl
    Roll dough balls in sugar
  • 6 cookie dough balls staggerd on a baking tray
    Bake!

Storing and freezing instructions

Store the cookies in an airtight container for up to 5 days on the counter. To freeze the cookies you can either freeze the dough or the actual cookie once baked. To freeze the cookie dough follow up to step 5, then place the balls on a cookie tray and freeze for one hour. Then transfer to a freezer safe bag.

To freeze baked cookies, line them in an airtight freezer safe plastic bag and freeze for up to 3 months.

Why are these cookies called gingersnaps?

Because they should snap when you eat them! These are not the soft kind of ginger cookie, they are the chewy snappy kind that make them different from other types of gingerbread cookies.

Gingersnap cookies on laid out on a marbelized surface

Recipe FAQ’s

  • Why don’t my ginger cookies crackle on the top? This could be a few reasons. First, make sure you measured the baking soda correctly. The reaction between the molasses and baking soda is what helps to create the cracks. Second- Don’t take the cookies out too soon, they need to be fully baked so that they get crisp and cracked.
  • What should I do with leftover gingersnaps? Leftover crispy gingersnap cookies make the perfect base for a cheesecake or tart where graham crackers are called for. Just sub the cookies instead!
  • Do I need to roll these in sugar? To make them classic and extra crunchy and crackly, yes.
  • Can I substitute the molasses in this recipe? Unfortunately no. You cant substitute molasses because that’s what gives it its signature crisp and taste
  • What is un-sulfured molasses? Un-sulfured molasses is the same as regular molasses that you find in the grocery store and is made from sugar cane. Blackstrap molasses is very bitter and should not be used in this recipe.

Hungry for more cookies? These are some reader favorites:

  • Coffee Chocolate Chunk Cookies
  • Chocolate Brownie Cookies- also no chill!
  • Small Batch Chocolate Chip Cookies
  • Funfetti cookies
  • Best Oatmeal Chocolate Chip Cookies Ever

This post contains affiliate links which means if you purchase something off one of those links, I make a small commission at no extra cost to you. Thanks for supporting my blog!

Gingersnap cookies on laid out on a marbelized surface

Thin & Crispy Gingersnap Cookies

Gingersnap molasses cookies are one of the classic holiday cookies, and so easy to make at home! With this recipe, you don’t chill the cookie dough, which means the cookies are ready in 25 minutes. Thin and crispy, these cookies have that classic snap that all good gingersnap cookies should!
5 from 3 votes
Print Pin Rate
Course: Cookies
Cuisine: American
Diet: Kosher
Keyword: Christmas cookies, ginger cookies, ginger molasses cookies, ginger snap cookies, holiday cookies, no chill cookies, sugar rolles cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 24 cookies
Calories: 156kcal
Author: Sam Adler

Ingredients

  • 1 cup butter softened
  • 1 cup granulated sugar plus 1/2 cup more for rolling cookies
  • 1/4 cup molasses unsulfered
  • 1 egg large
  • 2 1/4 cup all purpose flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp kosher salt

Instructions

  • Preheat the oven to 350° F and line two cookie sheets with parchment paper.
  • In a medium sized bowl or in the bowl of a stand mixer, combine the 1 cup butter with the 1 cup sugar and cream until a paste forms. Use a sturdy spatula if you're making this by hand or use the paddle attachment if using a mixer.
    Half of gingersnap batter in a glass bowl
  • Add in the 1/4 cup molasses and one egg and mix until a loose batter forms.
  • In a small bowl or piece of parchment paper, combine the 2 1/4 cup flour with the 1 1/2 tsp baking soda and 1/2 tsp each of ground cinnamon, nutmeg, and ginger along with 1/4 tsp kosher salt. Add to the wet ingredients and mix until a firm batter forms.
    Finished gingersnap batter in a glass bowl
  • Pour the remaining 1/2 cup sugar in a small bowl. Scoop out the cookie dough using a small ice cream scoop or a large kitchen spoon. Roll the dough balls into the sugar, then stagger 6 at a time in a baking sheet.
    three cookie dough balls rolling in sugar in a bowl
  • Bake for 15 minutes until the tops are crinkled!
    6 cookie dough balls staggerd on a baking tray

Video

Notes

You cannot substitute baking powder for baking soda in this recipe
To make these dairy free use a vegan butter like Earth Balance

Nutrition

Nutrition Facts
Thin & Crispy Gingersnap Cookies
Amount Per Serving (1 cookie)
Calories 156 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 27mg9%
Sodium 175mg8%
Potassium 69mg2%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 11g12%
Protein 2g4%
Vitamin A 246IU5%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

I love when you share my recipes!!

244 shares

Filed Under: Cookies Tagged With: Cinnamon

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

Reader Interactions

Comments

  1. megan says

    December 16, 2020 at 12:31 am

    5 stars
    Omg. These are too good Sam!!! I have to go back to the store tomorrow just to get more molasses so I can make more! Definitely going to be baking them all the time!

    Reply
    • Sam says

      December 16, 2020 at 6:30 pm

      YAYAYAYAY Megan! I am so happy you love these as much as I do!! Thank you so much!

      Reply
  2. William Frost says

    November 28, 2021 at 4:17 pm

    5 stars
    Could I add dried cranberries to this recipe?

    Reply
    • Sam Adler says

      November 30, 2021 at 2:04 pm

      I havent tried it but I would chop them up really small and then add it! Let me know how it comes out!

      Reply
  3. Chelsea says

    December 14, 2021 at 9:35 am

    5 stars
    These are definitely our new go-to ginger cookies. Love how crispy they are and packed full of that festive flavor! We followed the recipe exactly and my husband’s response was, “These cookies are perfect.” Thanks, Sam!

    Reply
    • Sam Adler says

      December 16, 2021 at 11:18 am

      Thank you SO much Chelsea! I am so happy that you loved these cookies!!

      Reply
  4. carmen gonzalez says

    December 20, 2021 at 3:36 pm

    Hi have not made these yet… Am gun shy as I have made ginger cookies and the only ginger in them was THE NAME! I do hope they are gingery and crispy Soft cookies do not even get a rating from me… Crispy cookies RULE!! This is my Christmas gift from me to me…Here Goes!!!
    Carmen* from Atlanta

    Reply
    • Sam Adler says

      January 24, 2022 at 11:28 am

      Hope you enjoyed these Carmen!!!!

      Reply

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