The best crispy gingersnaps! Itty bitty in size, but they pack a punch. Loaded with ginger and spices, these bite-sized cookies are a classic!
You might also like our candy cane sugar cookies, ginger molasses cookies, or gingerbread cookie bars.
Watch our step by step video!
Mini Crispy Gingersnaps
I’ve seen so many recipes that boast about being “soft and chewy” gingersnaps. Honestly, I don’t think gingersnaps are supposed to be soft and chewy. When I think of a gingersnap I think “crispy”. My ginger molasses cookies are soft and delicious, loaded with ginger and spices, but there’s just something about an itty bitty gingersnap that hits the spot.
Crispy Bite-Sized Gingersnaps
These bite-sized cookies are one of my absolute favorites. My kids love them too! One batch makes over 100 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. The best part is that they taste even better on day 2 or 3. How many other cookies can you say that about?
Made with all white sugar (instead of a blend of white and brown sugar) they bake up perfectly crispy.
Crispy Gingersnaps Ingredients
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.
How To Make Mini Gingersnaps
Cream butter and sugar together in a large mixing bowl.
Beat in egg and molasses.
Mix in dry ingredients.
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.
Bake at 350 degrees for 10-12 minutes. Let cookies cool completely on the baking sheets. They will crisp up as they cool.
Here are 24 more Christmas cookie recipes.
Mini Crispy Gingersnaps Recipe
(printable version)
Crispy Gingersnaps
Ingredients
- 3/4 cup butter softened
- 1 cup white sugar
- 1 large egg
- 1/4 cup molasses
- 2 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1 1/2 teaspoons ground cinnamon
- 1/3 cup sugar to roll cookies in
Instructions
- Cream butter and sugar together using an electric mixer.Beat in molasses and egg.
- Mix in dry ingredients.Scoop dough using a teaspoon-sized scoop (or roll into tiny balls) and roll in granulated sugar.
- Place cookies on parchment-lined baking sheets and bake at 350 degrees for 10-12 minutes.Let cookies cool on baking sheets. They will crisp up as they cool.
Notes
Nutrition
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