Crispy Gingersnap Cookies

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 spoon 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.

1. Preheat oven to 325 F. Line insulated baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and allspice. Set aside.
3. 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. 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.
   
   
5. Bake for 15-17 minutes.
6. 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

• Gingerbread Cookies
• Thumbprint Cookies
• Molasses Spice Cookies
• White Chocolate Cranberry Cookies

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