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Thin and Crispy Gingersnap Cookies

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These Thin and Crispy Gingersnap Cookies are the perfect balance of spiced and sweet - made with sugar and a blend of ginger, cinnamon, and other warming spices. These cookies are crispy on the outside and perfectly chewy on the inside.

They make a delicious addition to any holiday cookie swap, and are perfect for enjoying with a glass of milk, coffee or cocoa. This recipe makes about 2 dozen cookies, so there will be plenty to share.

a batch of freshly baked gingersnap cookies cooling on a cooling rack.
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Ingredients in Thin and Crispy Gingersnap Cookies

A tall stack of fresh baked gingersnap cookies on a marble serving platter, with a glass of milk.

Ingredient Notes

  • Unsalted butter: It is important to use unsalted butter in this recipe so that the you do not end up with salty cookies. (Try these Peanut Butter No Bake Cookies)
  • Sugar: This provides sweetness to the gingersnap cookies and helps to give them a crispy texture around the edges.
  • Egg: This helps to bind the ingredients together and gives the cookies a nice chewy layer through the center. (Try these Chewy Marshmallow Chocolate Chip Cookies)
  • Molasses: This gives the cookies a distinct, slightly spiced flavor and also helps to add moisture to the dough, giving you that nice chewy center.
  • All-purpose flour: This is the main structure-forming ingredient. For a gluten free variation, you can use this 1:1 gluten free baking flour replacement.
  • Spices: The ginger, cinnamon, and cloves giving the cookies their characteristic gingersnap flavor by adding a warm, fall spiced flavor to the cookies. (I use this brand of spices)
  • Salt: Salt helps to bring out and enhance the flavor of the other ingredients.
  • Baking powder: This helps the cookies to rise slightly.
  • Baking soda: This helps the gingersnap cookies spread out and become thin and crispy around the edges.

How to make Chewy Gingersnap Cookies

A freshly baked gingersnap cookie propped up against a glass of milk, with more cookies in the background.

Step By Step Instructions

STEP 1: Preheat your oven to 375°F. Line a baking sheet with parchment paper and set aside.

STEP 2: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and molasses until well combined.

STEP 3: In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, salt, baking powder, and baking soda. Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.

STEP 4: Roll the dough into 1-inch balls and place them on the prepared baking sheet, spaced about 1 inch apart. Bake the cookies for 10 to 12 minutes, or until they are golden brown and crispy. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

a stack of freshly backed gingersnap cookies on a white marble serving platter, with a glass of milk.

Recipe Tips and Variations

  • Storage: Store the cookies in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks. You can also freeze the cookies for up to 3 months and thaw them at room temperature before serving.
  • Butter: Make sure to soften the butter before using it in the recipe. This will make it easier to cream together with the sugar and incorporate the other ingredients.
  • Mixing: Whisk together the dry ingredients in a separate bowl before adding them to the butter mixture. This will help to evenly distribute the spices and leavening agents in the dough.
  • Cooling: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help to prevent them from becoming too soft or sticky.
  • Make them vegan: To make these vegan gingersnap cookies, substitute the egg with a flax or chia egg and the butter with a vegan butter substitute. Keep in mind that the texture and flavor of the cookies may be slightly different with these substitutions.
  • Make one big cookie: If you want to make one large cookie, press the dough into a lightly greased 8-inch square baking pan and bake until the cookie is golden brown and crispy. Once it is finished baking, let it cool and then cut it into squares.
  • Chopped crystallized ginger: This will add a hint of extra spice and a slightly chewy texture to the cookies.
  • Dried fruit: Adding dried cranberries, raisins, cherries or even currants will add add a sweet, fruity element to the cookies. (Try my homemade Sugar-Free Dried Cranberry Recipe)
  • Nuts: Chopped almonds, pecans, or walnuts add a nice crunchy texture and a rich, nutty flavor to the cookies.
  • White chocolate chips: Chocolate chips add a creaminess and a little extra sweetness to the cookies. (These are my favorite chocolate chips)
  • Orange zest: Adding a little freshly grated orange zest gives a fresh and citrusy flavor to the cookies.
a stack of freshly backed gingersnap cookies on a white marble serving platter, with a glass of milk.

Frequently Asked Questions

What kind of sugar is in a gingersnap cookie?

You can use any type of granulated sugar in this recipe, such as white sugar, brown sugar, or even coconut sugar. The flavor and texture of the cookies may be slightly different depending on the type of sugar used, but the overall texture should be the same.

What kind of molasses is in gingersnap cookies?

You can use any type of molasses in this recipe, light, dark, or even blackstrap. The flavor of the cookies will vary slightly depending on the type of molasses used. I recommend experimenting with the different option to find the one that you like best.

Can you make gingersnap cookies without eggs?

Yes, you can make gingersnap cookies without eggs by substituting a flax or chia egg. To make a flax or chia egg, mix 1 tablespoon of flax or chia seeds with 3 tablespoons of water and let it sit for a few minutes until it forms a gel-like consistency. Use this in place of the egg in the recipe. Keep in mind that the texture of the cookies may be slightly different without the egg.

How do you make vegan gingersnap cookies?

Yes, you can make these cookies vegan by using vegan butter and a flax or chia egg instead of regular butter and a regular egg. Keep in mind that the flavor and texture of the cookies may be slightly different with these substitutions.

a stack of freshly backed gingersnap cookies on a white marble serving platter, with a glass of milk.

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a batch of freshly baked gingersnap cookies cooling on a cooling rack.

Thin and Crispy Gingersnap Cookies

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  • Author: Kyndra Holley
  • Total Time: 22 minutes
  • Yield: 2 dozen cookies 1x
  • Diet: Vegetarian
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Description

These thin and crispy gingersnap cookies are the perfect balance of spicy and sweet. Made with a blend of ginger, cinnamon, and other warming spices, these cookies are crispy on the outside and slightly chewy on the inside. They make a delicious addition to any holiday cookie platter, and are perfect for enjoying with a cup of tea or hot cocoa. This recipe makes about 2 dozen cookies, so there will be plenty to share with friends and family. Enjoy!

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • ¼ cup molasses (I use this brand)
  • 2 ¼ cups all purpose flour (I use this brand)
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon sea salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda

Instructions

  1. Preheat your oven to 375°F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and molasses until well combined.
  3. In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, salt, baking powder, and baking soda. Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.
  4. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spaced about 1 inch apart.
  5. Bake the cookies for 10 to 12 minutes, or until they are golden brown and crispy. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Storage: Store the cookies in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks. You can also freeze the cookies for up to 3 months and thaw them at room temperature before serving.
  • Butter: Make sure to soften the butter before using it in the recipe. This will make it easier to cream together with the sugar and incorporate the other ingredients.
  • Mixing: Whisk together the dry ingredients in a separate bowl before adding them to the butter mixture. This will help to evenly distribute the spices and leavening agents in the dough.
  • Cooling: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help to prevent them from becoming too soft or sticky.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert Recipes
  • Method: Baking
  • Cuisine: German

Nutrition

  • Serving Size: 2 cookies
  • Calories: 165

Keywords: the best gingersnap cookie recipe, crispy gingersnap cookies, chewy gingersnap cookies, gluten free gingersnap cookies, holiday cookie recipes, Christmas cookie recipes

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