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

Thin and Crispy Gingersnap Cookies

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


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!


  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1/4 cup molasses (I use this brand)
  • 2 1/4 cups all purpose flour (I use this brand)
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda


  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.


  • 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


  • Serving Size: 2 cookies
  • Calories: 165

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