Crispy Gingersnaps are a classic holiday cookie that need to go on your holiday baking list this Christmas. These thin and crispy ginger molasses cookies are loaded with festive holiday spices and that classic molasses flavor. They have the best texture with a chewy centre and a classic crunchy snap. The best part? This is a no chill cookie dough recipe, meaning that these gingersnap cookies are quick and easy to make and ready to enjoy in just 25 minutes (including prep!).
Why You'll Love These Gingersnaps
- They have the best thin and crispy texture. Gingersnap cookies are given their name because they should literally snap when you eat them. These cookies are crispy, chewy, and crackly — all the things that classic gingersnaps should be. If you are looking for a soft and thick ginger molasses cookie, try out Soft and Chewy Ginger Cookies. They have the same flavor as Gingersnaps but with a softer texture.
- Quick and easy cookies. Gingersnaps are one of my favorite cookies to bake because they are so quick and easy to make. The batter comes together in less than 10 minutes, and then it's ready to pop into the oven for about 15 minutes. That's right, there is no chill time required! These are perfect when you are craving a last minute sugar fix, especially because you likely have all the ingredients at home if you have been doing some holiday baking already.
- Perfect holiday cookie. When it comes to holiday cookies, anything gingery comes to mind. We love to include these classic Christmas cookies in a Holiday Cookie Box to gift to family and friends. Some of other favorite ginger cookies to bake are Gingerbread Cookies, Gingerbread Biscotti, Gingerbread Linzer Cookies, and let's not forget a Gingerbread House.
Ingredient Notes
To make these easy crispy gingersnaps, you will need the following ingredients (full quantities in the recipe card below):
- butter
- sugar - we use sugar in the cookie dough and for rolling the cookies to ensure an extra crunchy and crackly top.
- molasses - molasses is what gives these gingersnaps their signature taste and cannot be substituted. You will need to use unsulfured molasses (made from sugar cane), as backstrap molasses is too bitter to be used in these cookies.
- egg
- all-purpose flour
- baking soda
- spices - we use a combination of ground ginger, cinnamon, and nutmeg. You can choose to leave the nutmeg out or substitute with ground cloves depending on your taste preferences.
- salt
You will also need measuring cups and spoons, mixing bowls, hand mixer (or stand mixer), cookie scoop, half sheet baking pan, and silicone mat.
How to Make the Best Gingersnaps
- Make the cookie dough. In a medium mixing bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, and salt. Set aside. In a large mixing bowl, use a hand mixer (or stand mixer) to cream together the butter and sugar until light and fluffy, about 2 minutes. Add in the egg and molasses beat until incorporated. Add in the dry ingredients and beat until just combined, and a firm dough is formed.
- Coat the cookies. Transfer the remaining sugar into a small bowl. Then, use a cookie scoop to scoop out 1-2 tablespoons of cookie dough at a time, and roll into 1-inch ball. Roll the cookie ball into the bowl of sugar to fully coat it. Place on a half sheet baking pan lined with a silicone baking mat or parchment paper, spaced 2-3 inches apart. You will have to bake in multiple batches, or freeze some uncoated cookie balls to bake later.
- Bake. Bake in a 350F preheated oven for 15 minutes until the edges are set and the tops are crinkled. Remove from oven and allow the cookies to cool for 5 minutes on the baking sheet. Then, transfer to a wire cooling rack to cool down completely.
Recipe Tips and Tricks
- How to use leftover gingersnaps: We love using gingersnap cookies as a cheesecake crust base. You can use it any recipe that calls for graham crackers and crush up gingersnaps instead. See our Cranberry Sauce Swirl Cheesecake. You can also crush them up and make Gingerbread Truffles!
- How to store: Store gingersnaps in an airtight container at room temperature for up to 1 week.
- How to freeze: Store gingersnap cookies in an airtight container in the freezer for up to 3 months.
- How to freeze gingersnap cookie dough: You can also freeze the rolled cookie balls that have not been coated in sugar for up to 2 months. Place them on a baking sheet and freeze until sold, about 1 hour. Then transfer the cookie balls into a freezer bag or airtight container. When ready to bake, simply allow the cookie balls to defrost in the refrigerator, and then bring them to room temperature. Roll in sugar and bake.
More Cookie Recipes
- 50 Best Cookie Recipes
- Gingerbread Cookies
- Chocolate Crinkle Cookies
- Cranberry Orange Shortbread Cookies
- Snickerdoodles
- Christmas Shortbread Cookie Bites
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Recipe
Gingersnaps
- Total Time: 25 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Thin crispy gingersnaps are a classic holiday cookie loaded with festive spices and molasses flavor. It's a no chill recipe that is quick and easy to make.
Ingredients
- 1 cup butter, softened
- 1 cup granulated sugar
- ¼ cup molasses, unsulfured
- 1 large egg
- 2 cups all-purpose flour (250 grams)
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
For the sugar coating:
- ¼ cup granulated sugar
Instructions
- Preheat the oven to 350F. Line two large half sheet baking pans with a silicone baking mat or parchment paper.
- In a medium mixing bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, and salt. Set aside.
- In a large mixing bowl, use a hand mixer (or stand mixer) to cream together the butter and sugar until light and fluffy, about 2 minutes. Add in the egg and molasses beat until incorporated.
- Add in the dry ingredients and beat until just combined, and a firm dough is formed.
- Transfer the remaining sugar into a small bowl. Then, use a cookie scoop to scoop out 1-2 tablespoons of cookie dough at a time, and roll into 1-inch ball. Roll the cookie ball into the bowl of sugar to fully coat it. Place on the lined baking trays, spaced 2-3 inches apart. You will have to bake in multiple batches, or freeze some uncoated cookie balls to bake later.
- Bake for 12-15 minutes until the edges are set and the tops are cracked and crinkled. Remove from oven and allow the cookies to cool for 5 minutes on the baking sheet. Then, transfer to a wire cooling rack to cool down completely.
Notes
How to use leftover gingersnaps: We love using gingersnap cookies as a cheesecake crust base. You can use it any recipe that calls for graham crackers and crush up gingersnaps instead. See our Cranberry Sauce Swirl Cheesecake. You can also crush them up and make Gingerbread Truffles!
How to store: Store gingersnaps in an airtight container at room temperature for up to 1 week.
How to freeze: Store gingersnap cookies in an airtight container in the freezer for up to 3 months.
How to freeze gingersnap cookie dough: You can also freeze the rolled cookie balls that have not been coated in sugar for up to 2 months. Place them on a baking sheet and freeze until sold, about 1 hour. Then transfer the cookie balls into a freezer bag or airtight container. When ready to bake, simply allow the cookie balls to defrost in the refrigerator, and then bring them to room temperature. Roll in sugar and bake.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
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Robin Fronteddu says
This is a fabulous recipe. The only problem was eating too many of them! I followed the recipe exactly and this is a delicious, chewy cookie with just the right amount of spice. Thank you for sharing. Now an annual favourite.
Lori says
This is a GREAT cookie! I did add 1.5 times all of the spices because I love spice. It was perfect! I coated the balls in sugar and froze them before baking. Today, I thawed them out and baked them for 15 minutes. Perfection! Definitely going in my cookie exchange from here on out!