Name: Crispy Gingersnap Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 sticks (170 grams) unsalted butter, at cool room temperature; 3/4 cup (150 grams) granulated sugar; 1/4 cup (50 grams) lightly packed light brown sugar; 1/3 cup (113 grams) unsulphured molasses (NOT blackstrap); 1 large egg; 1/2 teaspoon fine sea salt; 2 teaspoons baking soda; 1 1/2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 2 1/4 cups (286 grams) all-purpose flour, measured correctly; 1/2 cup (100 grams) granulated sugar (for rolling)

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I’m so excited to share this Crispy Gingersnap Cookies Recipe—it’s one of those timeless treats that instantly makes any day feel cozy and special. The perfect blend of warm spices and that irresistible snap makes these cookies an absolute favorite in my kitchen, especially when the air turns crisp or the holidays roll around. You’ll love how they strike that perfect balance between sweet and spicy, with a crunchy texture that keeps you coming back for one more bite.

Whether you’re baking for a crowd or just craving a delightful snack to enjoy with your afternoon tea, this Crispy Gingersnap Cookies Recipe always hits the spot. It’s straightforward to make, uses pantry staples, and comes together quickly. Plus, I’ll share some of my best tips so you can get that signature crispy finish every single time!

Ingredients You’ll Need

Each ingredient in this Crispy Gingersnap Cookies Recipe works harmoniously to create that rich, warm flavor and impeccable crispness. I always recommend measuring flour carefully—too much can make the cookies dry, too little and they might spread too much. Here are the essentials and a few notes I’ve learned along the way.

Unsalted butter: Using unsalted butter lets you control the salt level perfectly. I always keep mine at cool room temperature for easier mixing and better texture.
Granulated sugar: Adds sweetness and helps with that crunchy edge. You’ll also use a bit more for rolling—trust me, it makes a difference!
Light brown sugar: This adds subtle moisture and a hint of caramel flavor, which complements the spices beautifully.
Unsulphured molasses: Not blackstrap! Molasses is critical for that deep, complex sweetness and chewy texture in the center.
Large egg: Binds everything together and adds tenderness.
Fine sea salt: Enhances all the flavors without overwhelming them.
Baking soda: Helps the cookies rise slightly and creates those lovely cracks.
Ground ginger: The star spice for this recipe—freshly ground if you can, it makes all the difference.
Ground cinnamon: Adds warmth and a cozy note alongside the ginger.
Ground cloves: Just a pinch to deepen the spice profile without overpowering.
All-purpose flour: Measured correctly (spooned into your cup and leveled) to keep your cookies from turning out dense or dry.
Granulated sugar (for rolling): Coats the dough balls to give you that signature crackly, sugary crust.

Variations

I love mixing things up with this Crispy Gingersnap Cookies Recipe, and you should feel free to tweak it too—to suit your taste or mood. Here are some of my favorite ways to customize these cookies; you might find one that becomes your new go-to twist!

Adding chopped crystallized ginger: I tried this once and loved the little bursts of fresh zing. It adds texture and an extra layer of ginger flavor.
Using gluten-free flour: For friends with sensitivities, I swapped in a gluten-free blend, and while the texture was slightly different, the flavor remained spot on.
Omitting cloves: If you’re not a fan of cloves’ boldness, you can leave them out without losing too much of the signature taste.
Chocolate dip: After baking, I dipped half the cookies in melted dark chocolate for a decadent finish that’s perfect for holiday gifts.
Sprinkling coarse sea salt on top: For that sweet-salty combo, a pinch of flaky sea salt right after rolling the dough balls does wonders.

How to Make Crispy Gingersnap Cookies Recipe

Step 1: Creaming the butter and sugars just right

Start by beating your cool room temperature unsalted butter with both granulated and light brown sugar until the mixture is light and fluffy. This usually takes about 3-4 minutes with a hand mixer or stand mixer. Don’t rush this step—it creates the perfect base for tender yet crisp cookies. If you notice your butter is too soft or melting, pop it in the fridge for 10 minutes before continuing.

Step 2: Adding the molasses and egg

Next, mix in the molasses and the egg until fully combined. The molasses lends that distinct rich flavor, so make sure to use unsulphured molasses here and avoid blackstrap, which can be too bitter. If your dough looks a bit sticky, don’t worry—that’s normal for a good gingersnap dough.

Step 3: Combining dry ingredients and spices

In a separate bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, and cloves. This step is crucial for even spice distribution. Gradually add the dry ingredients to the wet mixture and stir until just combined—overmixing can make the cookies tough, so keep an eye on the texture.

Step 4: Rolling and coating the dough balls

Preheat your oven to 350°F (175°C). Scoop generous tablespoons of dough and roll them into balls, then gently roll each in granulated sugar until well coated. This extra sugar coating is my secret for that crackled, shiny exterior every time.

Step 5: Baking to crispy perfection

Place dough balls about 2 inches apart on a parchment-lined baking sheet. Bake for 10-12 minutes—around the 10-minute mark, keep a close eye so they get crispy but don’t burn. You want the edges firm and browned, but the centers should still be just set. Let them cool on the sheet for a few minutes; they’ll harden nicely as they cool.

How to Serve Crispy Gingersnap Cookies Recipe

The image shows seven white bowls and one egg, all placed on a white marbled surface. The largest bowl at the bottom holds a heap of fine white flour with a slightly crumbly texture. Above it to the left is a small block of pale yellow butter in a white bowl. To the right of the butter is a white bowl filled with light brown sugar that has a grainy texture. Next to the brown sugar is a white bowl of dark liquid, likely vanilla extract, with a smooth glossy surface. Below the brown sugar are two small white bowls, one with coarse white granulated sugar and the other with fine white grains, possibly salt or baking powder. To the left of these small bowls is a single whole white egg with a smooth shell. All items are neatly arranged and clearly visible. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep it simple with these cookies since their flavor is already rich, but a light dusting of powdered sugar can add a festive touch. Sometimes I drizzle a bit of melted white chocolate over them for a pretty contrast and added sweetness. If you want a little extra crunch, sprinkling finely chopped nuts on top post-icing works beautifully too.

Side Dishes

Pair these gingersnaps with a cup of chai tea or creamy hot chocolate for a cozy afternoon treat. I’ve also enjoyed them alongside a scoop of vanilla ice cream or whipped cream for dessert—adding a warm-spiced crunch to something cold and soft is always a crowd-pleaser.

Creative Ways to Present

For special occasions, I like to stack these Crispy Gingersnap Cookies in little towers tied with a rustic ribbon—it makes an adorable edible gift. You can also serve them on a festive platter surrounded by fresh cranberries and evergreen sprigs to amp up the holiday vibes. Another fun idea is sandwiching the cookies with a dollop of spiced cream cheese frosting for a show-stopping twist.

Make Ahead and Storage

Storing Leftovers

I store leftover gingersnap cookies in an airtight container at room temperature, layered between sheets of parchment paper so they don’t stick. They last wonderfully for up to a week and maintain their crispy texture if you keep the container sealed tight. Avoid refrigerating, as it tends to soften them.

Freezing

When I have extra dough, I freeze unbaked dough balls in a single layer on a baking sheet, then transfer them to a freezer bag. This way, I can bake fresh cookies whenever the craving hits. Baked cookies freeze well too—just wrap them tightly in plastic wrap and pop them in a freezer-safe bag for up to three months.

Reheating

To refresh the crunch, I warm leftover cookies in a preheated oven at 300°F for 5 minutes. This helps crisp up any softened cookies without drying them out. Microwaving works too in a pinch, but the texture isn’t quite as perfect as oven warming.

FAQs

Can I make the Crispy Gingersnap Cookies Recipe ahead of time?

Absolutely! The dough can be prepared a day in advance and stored in the fridge, wrapped tightly in plastic wrap. This actually helps the flavors deepen. You can also freeze dough balls as I described, so you’re ready to bake fresh anytime.
How do I get my gingersnap cookies crispy instead of chewy?

The key is baking them just until the edges are golden and the centers are set but not soft. Using granulated sugar for both the dough and rolling helps create that crinkly, crisp finish. Also, avoid underbaking—they’ll firm up as they cool but shouldn’t be soft when you pull them out of the oven.
Can I substitute blackstrap molasses in this recipe?

I don’t recommend blackstrap molasses here because it’s much more bitter and can overpower the spices. Unsulphured regular molasses is sweeter and more balanced, giving you that classic rich gingersnap flavor.
What’s the best way to store leftover gingersnap cookies?

Keep them in an airtight container at room temperature, separated by parchment paper to prevent sticking. Avoid refrigerating as it softens the crisp texture, but freezing baked cookies works great if you want to keep them longer.
Can I make these cookies gluten-free?

Yes! I’ve tried swapping all-purpose flour for a gluten-free blend with xanthan gum, and while the texture was a bit different, the flavor stayed amazing. Just watch the baking time since gluten-free dough can brown faster.

Final Thoughts

This Crispy Gingersnap Cookies Recipe holds a special place in my heart as one of those classic, comforting treats that never fail to bring smiles. Once you try it, you’ll see how satisfying it is to pull perfectly crisp, spice-laden cookies from your oven—and the compliments will flow! I hope you enjoy baking and sharing these as much as I do, and that they become a beloved staple in your recipe box too.