These crispy gingersnap cookies have a signature snap! They’re flavored with sugar, spice, and everything nice for Christmas cookie baking.
Why this recipe works
When you think of Christmas cookies, I bet you think of crispy gingersnap cookies. At least I do! They smell like it, they taste like it, they’re truly a classic. Warmed with dark molasses, allspice, cinnamon, and ginger, they’re the quintessential holiday treat.
As a child, I remember my Dad always coming home with the big yellow box of Nabisco Gingersnap cookies he loved. And I’ll admit, I was never a big fan of any spiced desserts. I turned my nose up at them. Now that I’ve grown, as well as my taste buds, I have a lot more appreciation for spiced goodies and can see exactly why my Dad loved them as much as he did. These cookies in particular itch that scratch of something crispy, crunchy, and abundantly spiced. Something reminiscent of Christmastime, and seeing my dad come through the door with his favorite cookies.
RELATED – Looking for a chewy gingersnap? You’ll probably want to hop over to my homemade gingersnap cookies, which have more body and chew to them!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
FLOUR – Be sure to measure your flour with a kitchen scale for the best results. If you do not own a scale, use the scoop and sweep method. Scoop the flour into the measuring cup with a spoon until overflowing, then level it off gently with the back end of a butter knife. Too much flour can equal crumbly, dry cookies, whereas too little flour will cause your cookies to spread overly thin.
MOLASSES – Dark molasses (aka second molasses or robust molasses) is thicker than light molasses. It has a deeper flavor profile, which is excellent for gingersnap cookies. Do not use blackstrap molasses, it’s far too potent and bitter for baking.
BAKING SODA – Double check your baking soda’s expiration date before beginning. This is an important ingredient in gingersnap cookies for that signature snappy texture.
BUTTER – Softened butter means your butter should be at room temperature. Remove it from the fridge, cut it into thin slices, and allow it to rest on the counter. Softened butter should leave a slight indent when gently poked.
How to Make Crispy Gingersnap Cookies
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 325 F. Line insulated baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and allspice. Set aside.
- In a mixer on low speed, combine both sugars and butter for 15-20 seconds. Increase speed to medium-high and beat until light and fluffy, about 5 minutes. Add egg and beat well. Add molasses and beat until well combined. Gradually add in the flour mixture to form a fairly stiff dough.
- Using a 2-tablespoon cookie scoop, scoop out dough and roll into balls. Roll balls in sugar completely coating them. Place balls on prepared baking sheets, about 3 inches apart. They will spread so don’t crowd them. Flatten with the bottom of a drinking glass.
TIP – In between cookies, press the bottom of the drinking glass into the rolling sugar. This will help keep the glass from sticking to the cookie dough as you flatten them.
- Bake for 15-17 minutes.
- Remove from oven. Leave on baking sheets for 3-4 minutes then transfer to cooling racks to cool completely.
Frequently Asked Questions & Expert Tips
It isn’t mandatory to roll your gingersnaps in sugar before baking, but it does help the cookies with their crispiness. Sugar will help pull out moisture as the cookies bake. If you prefer them without being rolled in sugar, you can skip that step, but do note that your cookies might be a little more tender.
You can absolutely freeze the dough! Shape the dough into balls as normal, but hold off on rolling them in sugar. The sugar will dissolve in the freezer, and we don’t want that! Place the dough balls on a parchment lined baking sheet and flash freeze until solid. Once solid, transfer them to a large ziptop bag and freeze for up to 3 months. To bake, place the dough balls on a baking sheet while the oven is preheating. Just before popping them in, roll the dough balls in sugar and bake as normal.
Store the fully cooled cookies in an air-tight container or large ziptop bag and keep at room temperature for up to 5 days.
Serving Suggestions
Crispy gingersnap cookies are a stunner. Add them to Christmas cookie boxes or individually wrap them in cellophane baggies for gift giving. These are also the perfect cookies to leave out for Santa!
More Christmas Cookie Recipes
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Crispy Gingersnap Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 11 ounces unbleached all purpose flour 2 1/4 cups, 313g
- 1 ½ teaspoons baking soda 7g
- ¼ teaspoon salt 2g
- 2 teaspoons ground ginger 4g
- 1 teaspoon ground cinnamon 2g
- ½ teaspoon ground allspice 1g
- 4 ounces granulated sugar 1/2 cup, 113g
- 4.2 ounces packed light brown sugar 1/2 cup, 120g
- ¾ cup unsalted butter softened. 171g
- 1 large egg
- 4.6 ounces dark molasses 1/3 cup, 131mL
- granulated sugar for rolling
Things You’ll Need
- Stand mixer or hand mixer
- Drinking glass or something with a round, flat bottom
Before You Begin
- I used a 2 tablespoon scoop and these cookies are about 3 inches in diameter. To make smaller cookies, like the size you buy in the boxes at the grocery store, use a 1 tablespoon scoop.
- If you like crispy cookies with a slightly chewy center bake them on the shorter side, 15-16 minutes. 17 minutes was the magical number for me and produced a crisp cookie all the way through (once they were COMPLETELY cooled).
- Be sure to measure your flour with a kitchen scale for the best results. If you do not own a scale, use the scoop and sweep method. Scoop the flour into the measuring cup with a spoon until overflowing, then level it off gently with the back end of a butter knife. Too much flour can equal crumbly, dry cookies, whereas too little flour will cause your cookies to spread overly thin.
- Dark molasses (aka second molasses or robust molasses) is thicker than light molasses. It has a deeper flavor profile, which is excellent for gingersnap cookies. Do not use blackstrap molasses, it’s far too potent and bitter for baking.
- Double check your baking soda’s expiration date before beginning. This is an important ingredient in gingersnap cookies for that signature snappy texture.
Instructions
- Preheat oven to 325 F. Line insulated baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and allspice. Set aside.11 ounces unbleached all purpose flour, 1 1/2 teaspoons baking soda, 1/4 teaspoon salt, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground allspice
- In a mixer on low speed, combine both sugars and butter for 15-20 seconds. Increase speed to medium-high and beat until light and fluffy, about 5 minutes. Add egg and beat well. Add molasses and beat until well combined. Gradually add in the flour mixture to form a fairly stiff dough.4 ounces granulated sugar, 4.2 ounces packed light brown sugar, 3/4 cup unsalted butter, 1 large egg, 4.6 ounces dark molasses
- Using a 2-tablespoon cookie scoop, scoop out dough and roll into balls. Roll balls in sugar completely coating them. Place balls on prepared baking sheets, about 3 inches apart. They will spread so don't crowd them. Flatten with the bottom of a drinking glass.TIP – In between cookies, press the bottom of the drinking glass into the rolling sugar. This will help keep the glass from sticking to the cookie dough as you flatten them.
- Bake for 15-17 minutes.
- Remove from oven. Leave on baking sheets for 3-4 minutes then transfer to cooling racks to cool completely.
Expert Tips & FAQs
- Store the fully cooled cookies in an air-tight container or large ziptop bag and keep at room temperature for up to 5 days.
- To freeze, shape the dough into balls as normal, but hold off on rolling them in sugar. The sugar will dissolve in the freezer, and we don’t want that! Place the dough balls on a parchment lined baking sheet and flash freeze until solid. Once solid, transfer them to a large ziptop bag and freeze for up to 3 months. To bake, place the dough balls on a baking sheet while the oven is preheating. Just before popping them in, roll the dough balls in sugar and bake as normal.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
Amanda Davis
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