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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. |


  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 25 minutes
  • Yield: 24 cookies
  • Diet: Vegetarian


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.


  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1/4 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
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

For the sugar coating:

  • 1/4 cup granulated sugar


  1. Preheat the oven to 350F. Line two large half sheet baking pans with a silicone baking mat or parchment paper.
  2. In a medium mixing bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, and salt. Set aside.
  3. 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.
  4. Add in the dry ingredients and beat until just combined, and a firm dough is formed.
  5. 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.
  6. 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.


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

Keywords: gingersnaps, gingersnap cookies, how to make gingersnaps, crispy gingersnaps, how to make gingersnap cookies, holiday cookies