Thin and Crispy Gingersnap Cookies Recipe

Try these crisp gingersnap cookies for Christmas! They deliver a satisfyingly crunchy texture and a warm spiced molasses flavor that’s perfect for holiday gatherings. Fast and straightforward, this recipe yields thin, crackly cookies in about 30 minutes from start to finish.

Why You’ll Love This Recipe

• Crisp, snappy texture. These cookies are baked thin so every bite has a pleasing crunch.
• Warm spice notes. Molasses combined with ginger, cinnamon and a touch of cloves gives a classic holiday flavor.
• Quick and easy. No dough chilling required and the ingredient list is simple and pantry-friendly.
• Long shelf life. Stored correctly, the cookies remain crisp and flavorful for up to two weeks.

Ingredient Notes

• Molasses: Use unsulphured molasses for the best balance of sweetness and depth. Avoid blackstrap, which is very bitter.
• Butter: Unsalted butter at room temperature gives the best texture. Add salt separately if you prefer a salted profile.
• Brown sugar: Dark brown sugar enhances the molasses flavor, but light brown sugar is an acceptable substitute.
• Granulated sugar: Rolling the dough in granulated or turbinado sugar before baking helps create the characteristic sparkly, crisp exterior.
• Spices: Fresh spices are essential. Old ground ginger and cinnamon will yield a weak flavor, so check dates if you don’t use them often.
• Baking soda: This is the leavening that helps the cookies spread and develop the crackled surface. Make sure it’s fresh for best results.

See the recipe card below for ingredient quantities and full measurements.

Recipe Variations

Iced gingersnaps. For a sweet finish, whisk together 1 cup confectioners’ sugar, 1 teaspoon vanilla and 1–2 tablespoons milk until smooth. Drizzle over cooled cookies for a simple glaze.

Fresh ginger boost. For more pronounced ginger flavor, grate about 1 tablespoon of fresh ginger and fold it into the wet ingredients. Candied ginger also works well if you prefer a sweet, chewy addition.

Use as a crust. Crushed gingersnap cookies make a flavorful base for cheesecakes and tarts—press crumbs into a pan and bake briefly before filling.

Make mini cookies. Use a small scoop (about 3/4 tablespoon) to form smaller bites; reduce baking time to 10–12 minutes and you’ll yield more cookies for cookie trays.

How to Make Gingersnap Cookies

1. Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper and set aside.
2. Whisk together the dry ingredients: all-purpose flour, baking soda, salt, ground ginger, cinnamon and cloves. Set aside.
3. In a mixer bowl, beat room-temperature butter with granulated and brown sugar until light and fluffy. Add the egg and molasses and mix until incorporated, scraping the bowl as needed.
4. Add the dry ingredients and mix just until combined; do not overmix. The dough should be cohesive and slightly soft.
5. Using a medium cookie scoop (about 1 1/2 tablespoons) or your hands, roll dough into balls. Roll each ball in turbinado or granulated sugar and place about 2 inches apart on the prepared sheet—the dough will spread.
6. Bake for about 15 minutes until the tops are crackly and the edges are set. Cookies may look puffy at first but will flatten as they cool. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.

Expert Tips

Measure flour correctly. Too much flour makes dense, cake-like cookies rather than thin and crisp. Use a kitchen scale or the spoon-and-level method for best results.

Fresh spices matter. Gingersnaps rely on the flavor of ground ginger and cinnamon. Replace stale spices for a brighter result.

Roll in sugar. Coating the dough balls in turbinado or raw sugar gives the cookies a pleasant crunch and a pretty finish.

Expect spreading. The dough is formulated to spread thin in the oven to achieve that classic gingersnap snap. Space the dough balls accordingly.

Make Ahead and Storage Tips

Make ahead: The dough can be prepared up to 48 hours in advance and kept refrigerated, covered. Let it soften at room temperature until scoopable before forming and baking.

Store: Once fully cooled, store cookies in an airtight container or cookie tin at room temperature for up to two weeks to maintain crispness.

Freeze: Cookies freeze well for up to three months. Stack small groups, wrap tightly and place in an airtight bag or container. Thaw in the refrigerator and bring to room temperature before serving. Cookie dough also freezes for up to three months—defrost in the refrigerator before scooping and baking.

Recipe FAQ

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