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!
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, this moist and easy gingerbread bundt cake (swoon), 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
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
- 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.
- Add in the molasses, and egg, and continue mixing until a loose batter forms.
- Next add the the dry ingredients, flour, baking soda, ground cinnamon, nutmeg, and ginger, plus some kosher salt.
- Scoop the cookies using a small cookie scoop or a kitchen spoon (the larger one) and roll into balls.
- Roll the balls in more sugar to coat. Place 6 cookies on a cookie sheet and bake in batches- no need to chill!
- Bake for 15 minutes on 350° F.
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.
- 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
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Thin & Crispy Gingersnap Cookies
- 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
- 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.
- 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.
- 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.
- Bake for 15 minutes until the tops are crinkled!