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.
These bite-sized cookies are one of my absolute favorites. My kids love them too! These gingersnaps are the perfect size to use as fillers on holiday treat plates.
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?
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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
- 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
Step 1: Cream butter and sugar together in a large mixing bowl. Beat in egg and molasses.
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
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.
You can use butter, shortening or a combination of both. I make my gingersnaps with butter.
This is a quick and easy no-chill recipe. You do not need to chill the dough for gingersnaps.
More Ginger Cookies To Make
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Crispy Gingersnaps
Ingredients
- ¾ cup butter softened
- 1 cup white sugar
- 1 large egg
- ¼ cup molasses
- 2 ¼ cup all-purpose flour
- ½ teaspoon salt
- 1 ½ teaspoons baking soda
- 2 teaspoons ground ginger
- ½ teaspoon ground cloves
- 1 ½ teaspoons ground cinnamon
- ⅓ 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
Gillian Barford says
What can I use as a substitute for the molasses- very hard to find here in South Africa.
Brandy says
Hi! I would think honey would be the closest substitute as far as texture, but it will affect the flavor as honey and molasses have very different flavors.
Brandy says
Hi everyone! Brandy here, these really are the perfect crispy gingersnap! Perfectly poppable and so yummy. Enjoy!