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    You are here: Home / Desserts / Cookies / Gingersnap Cookies (Crisp, Snappy Cookies!)

    Gingersnap Cookies (Crisp, Snappy Cookies!)

    November 20, 2019 Updated March 17, 2021 BySam 67 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video Print Recipe
    Gingersnaps on marble surface

    This Gingersnap Cookie Recipe yields crisp, buttery, snappy cookies! Full of flavor and perfectly spiced with a hint of heat(!) these are classic Gingersnaps (emphasis on the snap!). No mixer and no chilling needed!

    These are a classic Christmas cookie recipe! Make them for your cookie tray alongside other favorites like my frosted sugar cookies or peanut butter blossoms!

    Dozens of gingersnap cookies cooling on marble board

    A Classic Gingersnap Cookie Recipe

    Crisp and snappy cookies have never been my specialty.

    I’m all about soft, chewy, moist, and bendy cookies. Like, have you tried my chocolate chip cookies? But when I set out to make a Gingersnap Cookie recipe I wanted them to be classic. And classic Gingersnaps are crisp. They, well, snap when you break them. They crunch when you bite into them. I was a little out of my element.

    Maybe it’s not surprising then that I started working on this recipe last year and it took until just a few weeks ago to finally get this gingersnap recipe perfected. Whew, it was a lot of work but I finally have a crisp, crinkle-topped, perfectly spiced cookie to share with you.

    Those of you in my Facebook group or following me on Instagram already know this, but as promised I do have a soft & chewy gingersnap recipe coming soon! 

    Ingredients for gingersnap cookies

    Ingredients for Gingersnap Cookies

    Tricks for Crisp Cookies

    There were a few key tweaks I had to make to this recipe to make it crisp, rather than soft. An egg yolk without the egg white (to keep the cookie from puffing up in the oven), a splash of milk to thin out the dough, more granulated white sugar than brown, baking soda (no baking powder), and a generous roll through granulated sugar before baking all contribute to the final snappy texture of the cookie.

    Most importantly, though, was the adjustment to the baking temperature and time.

    These rather small cookies bake on 315F (the lowest temperature I think I’ve ever used, other than for my meringue cookies) for 22 minutes. Cooking them low and slow allows them to bake evenly all the way through, so you have crisp interiors to match your crisp exteriors.

    Making gingersnap cookies: Flattening freshly baked cookies by pressing with the bottom of a glass

    Smash ’em Down

    Another key crispness factor?

    Once the cookies come out of the oven you’ll want to firmly flatten them with the (clean), flat bottom of a glass. Do this within 1-2 minutes of the gingersnaps coming out of the oven. Don’t wait too long or your cookies won’t budge. This simple step will compact the cookie crumb and help them to crisp up as they cool. Plus, gingersnaps are supposed to be thin and this helps give them that thin cookie texture!

    Make sure to let them cool completely before sampling. While warm they’ll still be slightly soft in the center.

    Let’s Talk Spices

    Classic Gingersnaps are well-spiced and they also pack a little bit of heat. With a good classic cookie, there should be a bit of a burn on the back of your tongue after you’ve scarfed down half a dozen of them.

    Ground ginger, cinnamon, and cloves all contribute to this subtle heat, as does the molasses. However, there are two spices that go into gingersnaps that you won’t find in many other cookies: Cayenne Pepper and ground black pepper.

    A little bit goes a long way, but it’s so critical to get that classic gingersnap cookie taste. Check your favorite old-fashioned gingerbread recipe or the label on your favorite store-bought gingersnaps, I bet you’ll find these ingredients there, too!

    Gingersnap cookies on a white plate on a red napkin

    Enjoy!

    And for those of you wondering, still no baby yet! I’m hoping he makes his way here soon because I am so uncomfortable and so ready to meet him!

    More Recipes You Might Just Love:

    • Spice Cake
    • Maple Leaf Cookies
    • Shortbread Cookies
    • Iced Oatmeal Cookies
    • Frosted Animal Cookies

    Let’s bake together! Follow me on my YouTube channel where I’ve already uploaded over 150 recipe videos that you can watch for free!

    Gingersnaps on marble surface

    Gingersnap Cookies

    This Gingersnap Cookie Recipe yields crisp, buttery, snappy cookies! Full of flavor and perfectly spiced (with a hint of heat!) these are classic Gingersnaps (emphasis on the snap!).
    Be sure to check out the how-to VIDEO below the recipe!
    4.97 from 26 votes
    Print Pin Rate
    Course: Cookies, Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 22 minutes
    Servings: 32 cookies
    Calories: 71kcal
    Author: Sam Merritt

    Ingredients

    • 7 tablespoons unsalted butter melted and cooled until no longer warm to the touch.
    • ½ cup granulated sugar 100g
    • ¼ cup dark brown sugar firmly packed (50g)
    • ½ teaspoon vanilla extract
    • 2 ¼ teaspoons ground ginger
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground cloves
    • ⅛ teaspoon ground cayenne pepper
    • Pinch ground black pepper 1/16 teaspoon
    • 2 Tablespoons unsulphured molasses it should say “unsulphered” on the label
    • 1 large egg yolk
    • 2 Tablespoons whole milk
    • 1 ⅔ cup all-purpose flour 210g
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • Additional granulated sugar for rolling

    Recommended Equipment

    • Glass mixing bowls
    • Kitchen Scale
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 315F (155C) and line baking sheets with parchment paper. Set aside.
    • In a large bowl, combine melted, cooled butter, sugars, vanilla extract, and spices (ginger, cinnamon, cloves, cayenne pepper, and black pepper). Stir well.
    • Add molasses, egg yolk, and milk and stir until completely combined.
    • In a separate bowl, whisk together flour, baking soda, and salt.
    • Gradually stir dry ingredients into wet until completely combined.
    • Scoop cookie dough into 2-teaspoon-sized portions. Roll between your palms until smooth and then roll through granulated sugar.
    • Transfer to prepared baking sheet, spacing cookies 2” apart.
    • Transfer to 315F (155C) oven and bake for 22 minutes.
    • Within a minute or two of cookies coming out of the oven, use the clean, flat, bottom of a glass to firmly press down on cookies to flatten.
    • Allow cookies to cool completely on baking sheet before enjoying. Once cooled they should be crisp and snappy (if the first batch isn’t crisp once cooled, bake subsequent batches for longer).

    Nutrition

    Serving: 1cookie | Calories: 71kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 58mg | Potassium: 42mg | Sugar: 6g | Vitamin A: 3IU | Calcium: 2mg | Iron: 2mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!
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    Reader Interactions

    Comments

    1. Katie

      December 24, 2021 at 9:15 am

      These are so yummy! My husband and son loved them! Thanks for the recipe 😊

      Reply
    2. Maria

      December 19, 2021 at 11:24 am

      5 stars
      These cookies are so yummy delicious 😋!! Thank you for sharing your recipe 😘!!

      Reply
    3. Tanya

      December 18, 2021 at 1:19 am

      Why is there no need to chill the dough?

      Reply
    4. Elaine

      December 16, 2021 at 10:52 am

      5 stars
      I made these cookies last night in preparation for guests arriving this weekend and Iooks like I’ll have to make another batch since my husband and adult son scarfed most of them down as soon as they’d cooled off. They’re perfect! The cayenne and black pepper were surprise ingredients but they work perfectly and the flavour is amazing. They’re just the right texture and crispiness, like a true classic gingersnap. Great recipe Sam, thanks!!

      Reply
      • Emily @ Sugar Spun Run

        December 16, 2021 at 11:41 am

        We’re so happy to hear that they were such a hit for your family, Elaine! We hope your houseguests like them just as much. Thanks so much for your review–have fun making your second batch 😊

        Reply
    5. Lee

      November 21, 2021 at 12:52 pm

      I haven’t eaten a cookie in 3 months, in preparation for the holidays & these were so worth the wait! Perfect amount of spice, sweetness & texture. I used freshly grated ginger root instead of powdered ginger. Yum!

      Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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