Go Back
+ servings
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
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.