These perfect Gingersnap cookies are one of the best cookies you can make this holiday season! They are thin and crispy and have that classic snap that all good gingersnap cookies have. With this recipe, you don’t chill the cookie dough, which means the cookies are ready in 25 minutes. These will become your favorite holiday cookie for sure!
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! They can be made in less than 30 minutes!
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 this moist and easy gingerbread bundt cake (swoon), this time of year because I don’t generally make them year round. The holidays are a special time! As far as holiday cookies, we LOVE these chocolate brownie cookies, and these small batch chocolate chip cookies.
These are not chewy gingersnaps, but rather crispy and thin ones. We use 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.
- Unsalted Butter -at room temperature. Learn how to soften butter quickly if you forgot to leave it out.
- White Sugar– White sugar adds sweetness to the cookies.
- Molasses– this is what gives a classic gingersnap cookie it’s flavor. Make sure it says unsulfered on it. I like the brand Grandmas. This type of molasses is dark but it is not black strap.
- Eggs– Eggs create structure for the cookies.
- All purpose flour– Flour binds the ingredients together.
- Baking soda– This is a leavening agent
- Ground cinnamon– This adds a nice depth of flavor.
- Ground nutmeg-combines really nicely with the molasses and ginger!
- Ground ginger-you gotta have ginger in gingersnap cookies! We use powdered not fresh
- Kosher salt– Salt brings out the flavor
This is a no clove recipe, but if you like the taste of it feel free to add it in! I like using all the warm spices except for that one.
How to make Gingersnap Cookies
- Preheat the oven to 350° F and prepare two sheet pans with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and only 1 cup of sugar on medium speed until it’s like a paste. You can also make the cookies by hand using a large bowl and a spatula or using a hand mixer.
- With the mixer on low speed, add in the molasses, and large egg, and continue mixing until a loose batter forms.
- Next add in the flour, baking soda, ground cinnamon, nutmeg, and ginger, plus the kosher salt.
- Scoop the cookies using a 2 tbsp cookie scoop or roll them into 1 inch cookie dough balls. Lay them on a cookie sheet and set aside.
- In a small bowl add the remaining sugar. Roll the balls in the sugar to coat. Place 6 cookies on the prepared baking sheets and bake in batches- no need to chill!
- Bake in the preheated oven for 15 minutes. Cool the cookies on a wire rack
Storing and freezing instructions
Storage-Store the cookies in an airtight container for up to 5 days on the counter.
Freezing- 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 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 or chewy cookies, they are the snappy kind which makes them different from other types of classic gingersnap cookies.
- Make sure to measure your flour correctly. The best way to do that is with a kitchen scale. If you want to use a measuring cup make sure to spoon the flour into into the cup and then level it off. Never scoop flour with your measuring cup because it will pack in too much flour which will make your cookies dense.
- Use a regular ice cream scoop to make larger cookies, bake for 16-18 minutes.
- Roll the cookie dough balls in sanding or coarse sugar for a crunchier texture.
- 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 roll them in sugar!
- 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.
How to make chewy gingersnap cookies
While this gingersnap cookie recipe makes crispy cookies, to make them more chewy you can substitute one half of the white sugar for 1/2 cup of brown sugar instead. The molasses inside the brown sugar contributes moisture to the cookie which will make it a more chewy molasses cookie.
For more favorite cookies try these:
Thin and 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 baking 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 mix on medium speed until a paste forms. About 1 minute. Use a sturdy spatula if you're making this by hand or use the paddle attachment if using a mixer.
- With the mixer on low, add in the 1/4 cup molasses and one egg and mix until a loose batter forms. About 30 seconds.
- In a small bowl 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 on medium speed until a firm batter forms, 1 -2 minutes.
- 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 into 1 inch cookie dough balls roll in the sugar.
- Stagger 6 cookies at a time on the prepared baking sheet and bake for 15 minutes until the tops are crinkled