Crispy Gingersnaps

Why I Like This Recipe

Crispy. Made with all white sugar (instead of a blend of white and brown sugar) they bake up perfectly crispy.

Makes a large batch of cookies. One batch makes over 100 mini cookies and it's literally impossible to stop at one. That's ok though since each cookie is made from a teaspoon of dough. Go ahead and grab a handful, no judgment here.

Easy to make ahead. The best part is that they taste even better on day 2 or 3. How many other cookies can you say that about?

Tips and Tricks

Use a cookie scoop. A cookie scoop makes it easy to portion the dough into equal sized balls. I used a small teaspoon-sized scoop.

Bake on light metal sheets. I bake with light-colored baking sheets. If you use dark you may need to adjust the baking time since the cookies may bake quicker.

Cookies will crisp as they cool. Don't worry if the cookies are still soft when they come out of the oven, they will crisp as they cool. If you'd like a soft version try my soft and chewy ginger cookie recipe.

Ingredients

Bowls of flour, sugar, molasses, spices, baking soda, salt and an egg.

Butter: I always bake with salted butter, but you can definitely use unsalted butter.

Sugar: white sugar helps give the cookies a sweet and crispy texture.

Molasses: for an amazing depth of flavor.

Egg: chilled or room temperature.

Flour: I use all-purpose flour, but you can also use bread flour.

Baking soda and salt: for leavening and flavor.

Ground ginger, cinnamon, and cloves: I like my cookies to have lots of ginger flavor, but you can adjust the spices to your liking.

Sugar: each cookie is rolled in sugar before being baked.

See the recipe card for full information on ingredients and quantities.

How To Make Gingersnaps

Measuring cup of molasses pouring into bowl.

Step 1: Cream butter and sugar together in a large mixing bowl. Beat in egg and molasses.

Stainless steel bowl of molasses cookie dough and stand mixer paddle.

Step 2: Mix in dry ingredients.

Step 3: Scoop dough using a teaspoon-sized scoop (or roll into balls) and roll each ball in sugar before placing it on a baking sheet lined with parchment paper.

Step 4: Bake at 350 degrees for 10-12 minutes. Let cookies cool completely on the baking sheets. They will crisp up as they cool.

Store cookies in an airtight container for up to 5 days.

Gingersnaps FAQs

What is the difference between gingersnaps and ginger cookies?

Gingersnaps are crispy. They snap when you break them in half. Molasses and ginger cookies are soft and chewy. My ginger cookies are thick and chewy. They stay soft and are not gingersnaps.

Do you use butter or shortening in gingersnap cookies?

You can use butter, shortening or a combination of both. I make my gingersnaps with butter.

Do you need to chill gingersnap cookie dough?

This is a quick and easy no-chill recipe. You do not need to chill the dough for gingersnaps.

More Ginger Cookies To Make

Love gingerbread? I've rounded up all of my favorite gingerbread recipes, from classic gingerbread cookies to cookie bars, muffins, and more. See my collection of Gingerbread Recipes for even more recipes to bake this holiday season.

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