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!
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!
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.
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!
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!
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Gingersnap Cookies
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
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
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.
G
Best crunchy ginger snap cookies!
For health reasons I used mild olive oil instead of butter and I used brown sugar instead of molasses. I also baked them on Air Fry setting 350F for 12 or so minutes.
Sam
I’m so glad you enjoyed them so much. 🙂
Miriam Rose Blanar
I have one of those old ovens that only go in 25 degree increments. When I go to bake these, would it be better on 300° or 325?
Sam
Hi Miriam! I would cook them on 325 for a couple of minutes less. 🙂
Miriam Rose Blanar
Thank you so much! I used these for a crust in my pumpkin cheesecake and it turned out fantastic!
Emily @ Sugar Spun Run
Yum! That sounds amazing, Miriam 🧡
Katie
These are so yummy! My husband and son loved them! Thanks for the recipe 😊
Maria
These cookies are so yummy delicious 😋!! Thank you for sharing your recipe 😘!!
Tanya
Why is there no need to chill the dough?
Elaine
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!!
Emily @ Sugar Spun Run
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 😊
Lee
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!