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!
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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- 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
- 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).
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.
I love ginger snaps and this recipe is perfect! I made it for the first time last night and the cookies are delicious. The cayenne and black peppers gives it just the right amount of spice without being overwhelming. This recipe is making my favorite cookie list! Thank you.
I am so glad you enjoyed them so much, Stacy! 🙂
I made these tonight and they are SO SO good. Thank you for the recipe 😊
I’m so glad you enjoyed them so much, Carrie! 🙂
OMG! Best recipe ever. Followed it exactly. Like The Three Bears, some recipes I baked were too soft, some were too crispy, but this was just right! Loved the hint of ceyanne and black pepper. I guess low and slow might be the secret along with cooling in the baking pan. Making a 2nd batch right now. Thinking about dipping one side in melted white chocolate.
I am so glad you enjoyed them so much, Jean! 🙂
This recipe is exactly what I’ve been looking for! So delicious! They’ve got a pleasant kick. This recipe will be among my favorites
I’m so glad you enjoyed it so much, Laura! 🙂
Is there a particular reason you flatten after cooking and not before?
I’m so sorry for the delayed response! I don’t know how I missed this. The reason for flattening after cooking is because it is the best way to get a nice crisp cookie. 🙂
These are yummy! I made a batch ( from another recipe) last week and ended up throwing them out. This recipe is wonderful and easy – even my husband said this is a keeper. Thanks and Happy Thanksgiving!
I am so glad everyone enjoyed them, Gail! Happy Thanksgiving! 🙂
Can this recipe be made with almond milk or 2% milk instead of whole. We do not use whole milk often
Hi Jessa! I think they would both work here, but I haven’t tried it. Let me know how they go! 🙂
I ended up running to the store and grabbing some whole milk, going by your recipe 100%. These turned out just like my nanas. I have been craving snaps for weeks and these take me back to my childhood. I will make my next batch with some almond milk just to see how they turn out and let ya know. Great recipe, great spice. Perfect snap. Sooo good. You’re recipe made my week!!!!
Yay! I’m so glad you enjoyed them so much.I love reading comments like this. 🙂
Made these today for soldiers overseas. Didn’t have Cheyenne so used Paprika to get by. Great recipe. Never made ginger snaps before but they were great and should travel well!
I hope everyone loves them! That’s a great thing to do. 🙂
Just made ginger cookies. Absolutely amazing flavor. Thanks for posting this recipe ❤️
I hope you loved them Yvette! 🙂
kim l collins
THE BEST gingersnap recipe! Thank you.
Sugar Spun Run
I am so glad that you enjoyed the cookies, Kim! Thank you for trying my recipe and for commenting. 🙂
Great cookie! So fun to make! Best gingersnap cookie recipe!
Sugar Spun Run
Thank you so much, Pam! I am so glad that you enjoyed them! Thanks for commenting. 🙂
Thanks so much for the Celsius temps. NOT everyone lives in the US!
Sugar Spun Run
Sure thing! I hope that you enjoy the cookies. 🙂
I may try these soon,hope your son arrives soon.I have 4 sons all grown up now oldest is 60.do you hae other children?Its been awhile Im ashamed to say since I have been on your posts have a Happy thanksgiving
Sugar Spun Run
Hi, Patricia! This will be our first child. We are really excited to meet him and hope he comes soon! 🙂 Happy Thanksgiving to you and your family!
Must these cookies be eaten immediately? Can they made in advance and stored for use later. I’m thinking pre-baking for Thanksgiving.
They can be made in advance! At least a week in advance should be fine, I would store in an airtight container at room temperature. I hope you love the gingersnaps, Caroline! 🙂
OOO, love gingersnaps but have never made them, can’t wait to try this recipe! The one ingredient I want to is candied ginger. Theres a store cookie with candied ginger and I love it!
I hope you love them, Connie! 🙂