These easy homemade gingersnap cookies are thin, crispy, and perfectly spiced. Rolled in sparkly coarse sugar, they’re ideal for anyone craving a crunchy treat with a warm ginger flavor. They’re quick to prepare and bake, making them perfect for holiday baking or anytime snacking. Plus, you can bake them ahead or freeze the dough for later!
Why You’ll Love This Recipe
Hi there! I’m so excited to share this recipe for gingersnap cookies with you. These cookies are a delightful addition to my holiday cookie collection, but truth be told, I enjoy them all year long.
This recipe is a twist on my beloved soft and chewy ginger molasses cookies. By adjusting the sugar ratios, flour content, and bake time, I’ve created the ultimate thin and crispy gingersnap cookie. These cookies are crunchy around the edges with just a hint of chewiness in the center, offering a satisfying snap in every bite.
Whether you call them molasses crinkle cookies or gingernut biscuits, one thing is certain—they’re utterly irresistible.
Gingersnap Cookie Ingredients
This no-chill cookie recipe is super easy, with a quick prep time that gets cookies into your oven in no time.
- Butter: Use unsalted butter at room temperature for the best texture and flavor.
- Granulated Sugar: Helps with spreading and adds sweetness.
- Brown Sugar: Adds a hint of molasses flavor. You can use either light or dark brown sugar.
- Molasses: Essential for flavor and texture. Unsulphured molasses is preferred, but blackstrap molasses works if that’s what you have.
- Egg: Binds the ingredients together. Make sure it’s at room temperature for even mixing.
- Vanilla: Adds warmth and enhances the flavors.
- All-Purpose Flour: A pantry staple that forms the base of the dough.
- Spices: Ground ginger, cinnamon, and a touch of cardamom for an extra special kick.
- Baking Soda: Helps with spreading and balances the molasses acidity.
- Salt: Enhances all the other flavors in the cookie.
- Coarse Sugar: For rolling the dough balls, giving the cookies their signature sparkle and crunch.
Key Tips for Thin and Crispy Gingersnap Cookies
This recipe achieves its signature crispy texture and spicy-sweet flavor through a few important tweaks:
- Sugar Adjustments: More granulated sugar and less brown sugar encourage spreading and crisp edges.
- Molasses Increase: A little extra molasses adds flavor and keeps the center slightly chewy.
- Reduced Flour: A higher butter-to-flour ratio ensures thinner cookies.
- Baking Soda: Promotes spreading and balances the acidity of the molasses.
- Longer Bake Time: Baking the cookies a little longer gives them a delightful snap.
How to Make Thin and Crispy Gingersnap Cookies
These cookies are incredibly easy to make, with just a few steps from start to finish. Here’s how:
1. Preheat the Oven
Set your oven to 350°F (180°C) and line two to three baking sheets with parchment paper.
2. Cream the Wet Ingredients
In a stand mixer with the paddle attachment, beat the butter, granulated sugar, brown sugar, and molasses on high speed until the mixture becomes light and fluffy. This should take about 3-4 minutes.
3. Add the Egg and Vanilla
Crack in the egg and add the vanilla extract. Mix on medium speed until just combined, scraping down the sides of the bowl as needed.
4. Mix the Dry Ingredients
In a separate bowl, sift together the flour, baking soda, salt, and spices. Slowly add this to the wet mixture, mixing on low speed until fully incorporated. Avoid overmixing.
5. Scoop the Dough
Use a 2-tablespoon cookie scoop or weigh out approximately 45g of dough per cookie. Roll each portion into a ball.
6. Roll in Sugar
Place the coarse sugar in a shallow bowl. Roll each ball of dough in the sugar until evenly coated.
7. Bake
Place the dough balls on the prepared baking sheets, leaving about 2 inches (5 cm) of space between them to allow for spreading. Bake for 16-17 minutes or until the edges are golden brown and slightly firm. For crunchier cookies, extend the bake time by 1-2 minutes.
8. Cool
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Storing and Freezing Gingersnap Cookies
Storage at Room Temperature
Store baked gingersnap cookies in an airtight container for up to a week. They stay fresh and maintain their crunch beautifully.
Freezing Dough
To freeze the dough:
- Roll the dough into balls, place them on a baking sheet, and freeze until solid (about 2 hours).
- Transfer the frozen dough balls to a resealable freezer bag or airtight container.
- Store for up to 3 months.
Baking from Frozen
- Preheat your oven to 325°F (160°C).
- Let the frozen dough sit at room temperature for 5-10 minutes while the oven preheats.
- Roll the slightly softened dough balls in sugar, place them on a baking sheet, and bake for 17-18 minutes or until golden and crisp.
Tips for Perfect Gingersnap Cookies
- Room Temperature Ingredients: Ensure your butter and egg are at room temperature for smoother mixing.
- Don’t Skip the Sugar Coating: It adds a delightful crunch and a festive sparkle.
- Test Bake: If you’re uncertain about bake time, try baking one cookie first to gauge the results.
- Adjust for Altitude: If you’re baking at high altitude, you may need slightly less baking soda to prevent excess spreading.
Why These Gingersnap Cookies Are a Favorite
This recipe offers everything you love about gingersnap cookies: warm, spicy flavors; crispy edges; and just enough chew in the center. They’re perfect for gifting, serving at holiday parties, or simply enjoying with a hot cup of tea.
Give these a try, and let me know how they turn out! 😊