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Frosting & Fettuccine

Home » Recipe Search » Cookies

Nov 26, 2022

Thin & Crispy Gingersnap Cookies

5 from 11 votes
BySam Adler
Jump to Recipe Jump to Video
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

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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!

A stack of cookies on a marbleized background

As a trained pastry chef, I have made A LOT of cookie recipes– 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! 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.

Ingredients needed

Ingredients for gingersnap recipe
  • 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

  1. 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.
  2. With the mixer on low speed, add in the molasses, and large egg, and continue mixing until a loose batter forms.
  3. Next add in the flour, baking soda, ground cinnamon, nutmeg, and ginger, plus the kosher salt.
  4. 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.
  5. 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!
  6. Bake in the preheated oven for 15 minutes. Cool the cookies on a wire rack
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

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.

Gingersnap cookies on laid out on a marbelized surface

Recipe Tips

  • 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.

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 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:

  • Quick Red Velvet Cake Mix Cookies
  • Crispy and Chewy Orange Cookies
  • Crispy and Chewy Coconut Cookies
  • Super Chewy Strawberry Cookies
Gingersnap cookies on laid out on a marbelized surface

Thin and Crispy Gingersnap Cookies

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!
5 from 11 votes
Print Pin SaveSaved! 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
US Customary – Metric

Instructions

  • 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.
    Half of gingersnap batter in a glass bowl
  • 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.
    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 into 1 inch cookie dough balls roll in the sugar.
    three cookie dough balls rolling in sugar in a bowl
  • Stagger 6 cookies at a time on the prepared baking sheet and 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. 
Feel free to be flexible with the spices, if you like a little more ginger or nutmeg, add it in!

Nutrition

Nutrition Facts
Thin and 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!!

363 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
  5. Brenda Cats says

    December 13, 2022 at 12:11 am

    5 stars
    I have been looking for a thin, crispy gingersnap cookie recipe and after several internet searches found this one. We love it! It’s the first gingersnap I’ve ever made. I followed the recipe exactly and they turned out crispy and thin and just the right amount of spices.

    Reply
    • Sam Adler says

      December 13, 2022 at 9:09 am

      YAY Brenda! So glad you loved this recipe! These are actually my favorite holiday cookies on my site! I really appreciate you coming back and leaving a review and 5 star rating. Made my day! Happy Holidays!

      Reply

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Do you love this recipe? If so, I would be so grateful if you left a star rating with your comment! Star ratings help other people find my recipes so they can make them too. Thank you for your support!

XO, Sam

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

As Featured In:

Logo images of media places Sam Adler has been featured in
Saveur Blog award winner for best food Instagram

samadlerphotography

👋🏻 2022! Will be celebrating this year on th 👋🏻 2022! Will be celebrating this year on the couch with this in my lap. No sharing allowed! Those 3 spoons are all mine 😂😂 

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Recap of all the cookie boxes!!! This year’s @ta Recap of all the cookie boxes!!! This year’s @taylorswift theme has got to be my fave (see my last reel for the explanation of each cookie!) but I have so much fun every year making these! Which one is your fave?! 

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ARE YOU READY FOR IT?! 2022 Cookie Box is @taylors ARE YOU READY FOR IT?! 2022 Cookie Box is @taylorswift themed!! 
1. “Like a rainbow with all of the colors” sprinkle cookies 
2. “Lover” heart sugar cookies 
3. “Lavender Haze” shortbread (made with lavender and a pearly shimmer powder)
4. “Midnight” cookies AKA my chocolate brownie cookies 
5. “Red lip classic” sugar cookies 
6. More midnight cookies- (dusted with powdered sugar to look like the midnight cloudy sky)
7. “Bejeweled” sugar cookies (Navy bc black fondant was out of stock)
8. @taylorswift famous chai cookies 

Merry Christmas if you’re celebrating and hope you have a happy New Year’s Day!
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#cookiebox #taylorswift #taylorswiftcookies #holidaycookiebox #swifties #swiftie #swiftieforever #holidaycookies #cookieseason #cookiedecorating #cookiebox #cookieboxes #taylorswiftlover #taylorswiftlyrics #taylorswiftvideo #sugarcookies #shortbread #browniecookies #christmascookies #christmascookiebox #lavenderhaze
#ad This year for Chanukah we’re switching it up #ad This year for Chanukah we’re switching it up from classic sufganiyot to make these fun donut fries! Puffy, golden, and delicious, dip your “fries” into melted chocolate or raspberry jelly and celebrate all week long! @aldiusa makes it super easy with their amazing selection of high quality products at seriously unimaginable prices. Run to your nearest @aldiusa to find all the ingredients you need to make these and have a Happy Chanukah!
Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
•Mix the yeast with water in a mixer bowl and let stand for 10 mins until frothy. Add the
sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
•Start adding only 5 cups of flour and salt, and knead/mix on medium speed in a stand mixer
fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
•Using a pizza cutter, cut in half vertically. Then slice thin strips horizontally. You want them
thin as they will puff up while frying.
•Let the fries rest for another 15 mins. 
•Meanwhile, using a deep fryer or a large pot, heat your oil to 350 degrees F. Fry the donut
fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
Happy birthday @taylorswift 👸🏼 hope it feels Happy birthday @taylorswift 👸🏼 hope it feels like a perfect night and you’re not weepin in a party bathroom. IYKYK
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Also here’s to wishing me getting those tix!
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I sure do like these gingersnap cookies babe 😂 I sure do like these gingersnap cookies babe 😂 

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