Crispy Gingersnaps | Ginger Snap Cookies Recipe (2024)

Tessa’s Recipe Rundown

Taste: The perfect balance of sweet and spice.
Texture: Thin and crispy, these cookies break in half cleanly and have a satisfying crunch to every bite!
Ease: Super simple 30 minute recipe. No chilling required.
Pros: Easy and festive recipe that goes great in every Christmas cookie box.
Cons: None!
Would I make this again? Yes.

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These Crispy Gingersnaps Cookies are the perfect classic, crispy gingersnap cookie.

Crispy Gingersnaps | Ginger Snap Cookies Recipe (1)

Typically I enjoy more of a chewy cookie, but every once in a while I want that satisfying crunch and crispness of something sweet.

I tweaked my Chewy Gingersnap recipe (which are included in my cookbook – available on Amazon!) to make them thin and crunchy.

Crispy Gingersnaps | Ginger Snap Cookies Recipe (2)

These ginger cookies would also make a great base for ice cream sandwiches!

In fact, my best friend Ashley from Baker by Nature sent me ice cream from Salt & Straw, our favorite ice cream shoppe, as an early Christmas gift.

One of the flavors she sent was for Gingerbread Cookie Dough. I’m thinking I have to make ice cream sandwiches with these ginger snaps and that ice cream!!

Of course, they’re also marvelous on their own with a glass of milk or a cup of coffee or tea.

How to Make Thin & Crispy Gingersnaps

What are Gingersnaps?

A year-round favorite all over the world, Gingersnaps are particularly popular to welcome in the fall and winter holiday seasons! Gingersnaps are perfectly spiced with the most beautiful cracked, sugary tops. While these are mostly enjoyed during the colder months, I actually love them in the fall in Arizona, when the temps are slowly beginning to drop. They’re delicious with a glass of cold milk or even lemonade… and even better used in place of graham crackers for over-the-top s’mores!

Gingersnaps are just what they sound like: a cookie flavored with ginger – plus other spices that we’ll talk more about below. Gingersnaps are typically crunchy or have a brittle texture, thus the “snap”. The spiciness of the ginger and richness of the molasses pairs perfectly with coffee, tea, hot cocoa, or mulled wine.

    What Makes Cookies Crispy and Crackled?

    • A heavy amount of baking soda interacts with the molasses in this recipe to encourage spread.
    • This allows cracks in the dough to develop where moisture escapes, creating that beautiful crackled appearance and crunchy texture.
    • Ensure your baking soda is fresh and active – learn more about that here.
    • There’s also much more granulated sugar than brown sugar in this recipe. White sugar encourages more spread and has less moisture to make for a crisper cookie.
    • Lastly, a longer baking time ensures a crunchy texture all the way through the center of these cookies.

    Measure Your Flour Correctly to Ensure Gingersnaps are CRISPY!

    • To avoid ending up with Gingersnaps that are thick and chewy instead of perfectly crispy, make sure to measure your flour accurately with a digital scale.
    • It’s all too easy to accidentally add too much flour if you’re using cups.
    • Check out my article on How to Measure Flour for step-by-step instructions.
    • Just take a look at what a difference too much flour can make:

    Crispy Gingersnaps | Ginger Snap Cookies Recipe (3)

    How to Make Flavorful Gingersnaps

    • Make sure your spices, especially the ground ginger, are fresh and of high quality.
    • The fresher the spice, the more flavorful it’ll be.
    • While I haven’t tried it, you can also experiment with crystallized ginger, but expect your cookies to be a little more sugary.
    • If you want more SPICE in your gingersnaps, add a tablespoon or two of freshly grated ginger.
    • You can also add a pinch of cayenne pepper.
    • In addition to the spices, the molasses used is also important.
    • Make sure to use unsulphured molasses.
    • Never use blackstrap molasses in baking, it’s extremely bitter.
    • Brer Rabbit or Grandma’s in their ‘mild’ or ‘original’ flavors tend to work best.

    Crispy Gingersnaps | Ginger Snap Cookies Recipe (4)

    How to Store Homemade Gingersnaps

    Store the gingersnaps in an airtight container at room temperature for up to 7 days.

    How to Freeze Gingersnap Cookies

    • Scoop out the balls of cookie dough.
    • Place on a baking sheet and freeze until solid.
    • Remove to an airtight container and store in the freezer for up to 2 weeks.
    • Bake from frozen, reducing the temperature to 325°F and adding a couple minutes onto the baking time.
    • You can also store baked Crispy Gingersnap Cookies in the freezer, in an airtight container or freezer bag, for up to 1 month.

    Crispy Gingersnaps | Ginger Snap Cookies Recipe (5)

    More Christmas Cookie Recipes:

    • Easy Cut Out Sugar Cookies
    • Soft Chewy Sugar Cookies
    • Red Velvet Cookies with Cream Cheese Icing
    • Turtle Thumbprint Cookies
    • S’mores Cookies
    • Gingerbread Cookies

    Crispy Gingersnaps | Ginger Snap Cookies Recipe (6)

    How to Make

    Crispy Gingersnaps

    4.94 from 195 votes

    Yield: 28 cookies

    Prep Time: 15 minutes mins

    Cook Time: 15 minutes mins

    Review Print


    Classic Crispy Gingersnaps are the perfect Christmas cookie! Thin and crunchy with the perfect amount of molasses and spice, this easy homemade recipe takes 30 minutes to make!


    • 1 1/2 sticks (170 grams) unsalted butter, at cool room temperature
    • 1 1/4 cups (250 grams) granulated sugar, divided
    • 1/4 cup (50 grams) lightly packed light brown sugar
    • 1/3 cup (113 grams) unsulphured molasses (NOT blackstrap)
    • 1 large egg
    • 1/2 teaspoon fine salt
    • 2 teaspoons baking soda
    • 1 1/2 teaspoons ground ginger
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 2 1/4 cups (286 grams) all-purpose flour


    • Preheat the oven to 350°F. Line baking sheets with parchment paper.

    • In a large bowl, use an electric mixer fitted with the paddle attachment to beat the butter, 3/4 cup granulated sugar, and brown sugar until light and fluffy, about 2 minutes. Add the molasses and egg and beat until combined. Add in the salt, baking soda, ginger, cinnamon, cloves, and flour, and beat until combined.

    • Place the remaining 1/2 cup sugar in a shallow dish. Scoop the dough into 1 1/2 tablespoon balls and roll in the sugar before placing on the baking sheet, leaving plenty of room for spread. Bake for 15 minutes or until the cookies are spread and the surface looks crackled.

    • Let cool on the baking sheets for 5 minutes before removing to wire racks to cool completely. Store cookies in an airtight container at room temperature for up to 7 days.

    Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

    Recipe Notes

    Be sure to use spices that haven’t been sitting open in your spice cabinet for years! The fresher the spice, the more flavorful it’ll be.

    Photos by Ashley McLaughlin.

    Crispy Gingersnaps | Ginger Snap Cookies Recipe (2024)


    Why are my ginger snaps not crispy? ›

    Measure Your Flour Correctly to Ensure Gingersnaps are CRISPY! To avoid ending up with Gingersnaps that are thick and chewy instead of perfectly crispy, make sure to measure your flour accurately with a digital scale. It's all too easy to accidentally add too much flour if you're using cups.

    What makes a cookie crispy? ›

    Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies. That said, using a combination of butter and vegetable shortening (as in the original recipe), or even using all butter, will make an acceptably crunchy chocolate chip cookie.

    Why didn't my ginger snaps crinkle? ›

    Possibly you are not getting enough leavening to cause the cookies to crack as they bake. The kind of fat used might also affect the way the cookies rise, not making them crack.

    What is the difference between ginger cookies and snaps? ›

    The basic difference between two is that the Gingerbread cookies have comparatively soft texture than the ginger snaps. The ginger snaps are dry and hard, so they 'snap'. This is due to longer time for baking and use of molasses instead of sugar.

    Why are my ginger snaps soft? ›

    Freezing or chilling the dough will result in a soft and chewy gingersnap cookies. With crinkly tops and spicy flavor this version also makes the most delicious holders for ice cream. Baked immediately, you'll get crisp and crunchy gingersnaps – the kind that you can snap in half for proper dunking.

    Why are my ginger cookies so hard? ›

    “There are some gingerbread recipes that are hard right after baking and need to sit for a few days to soften. Molasses and honey hardens gingerbread, but as the sugar absorbs moisture, it will get softer.”

    What ingredient contributes most to the texture of a crisp cookie? ›

    Fat is a very important ingredient in cookies – it tenderizes, crisps and browns, adds color and a wonderful flavor that is impossible to duplicate. Butter, our fat of choice, ensures good baking results and adds the most desirable taste, texture and appearance.

    What are 3 factors that cause a cookie to be crisp? ›

    The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

    How do I make my cookies chewy instead of crunchy? ›

    How To Make Cookies Chewy Without Cornstarch
    1. Go heavy on brown sugar. It has more moisture than its granulated counterpart, which means the cookie comes out less crispy. ...
    2. Choose margarine or shortening instead of butter. ...
    3. Use baking powder instead of baking soda. ...
    4. Rest your dough. ...
    5. Shorten baking time.
    May 14, 2023

    Why can t you buy ginger snaps California? ›

    It is based on a lawsuit in CA with regards to small amounts of lead found in the ginger. Some of the companies pulled the products in CA and do not sell them anymore. The lead is a naturally occurring element in the ground Ginger does absorb some of it. Although not nearly enough to have any affect on humans.

    How to get cracks in ginger cookies? ›

    Answers: Chris hinted at it -- to get the cracks, you need to have the top set early, so it's not going to expand while the middle's still trying to rise, and there's still enough leavening left to break through the crust that formed. You have a few things that can go wrong: The oven isn't hot enough.

    What happens if you add too much butter to gingerbread cookies? ›

    An excessive amount of butter makes it where the flour is unable to absorb the combined fat, which causes the cookie to spread too widely and the sugar to carbonize more easily because it's surrounded by too buttery a dough.

    Can you eat too many ginger snaps? ›

    Can you eat too much ginger? Yes, you can to the point where it leads to an upset tummy. The biggest side effect of ginger is that it tends to accelerate the passage of food and stool via the intestines, inviting restlessness and weakness.

    What is another name for ginger snap cookies? ›

    A gingersnap, ginger snap, ginger nut, or ginger biscuit is a biscuit flavored with ginger. Ginger snaps are flavored with powdered ginger and a variety of other spices, most commonly cinnamon, molasses and clove.

    Are speculoos and gingersnaps the same? ›

    Speculoos (or sometimes spelled speculaas) is a Belgian cookie. Imagine a gingersnap on steroids. Bolder and much more aggressive than typical gingersnaps, Speculoos cookies are brimming with dark brown sugar, cinnamon, nutmeg, cloves, white pepper, ginger, and cardamom.

    Why are my crinkle cookies not crinkling? ›

    Why are my crinkle cookies not crinkling? If the dough is too wet, then it will dissolve the sugar and the crinkle will get lost. In order for a defined crinkle to form, the surface of the dough needs to be dry. If your cookies are not crinkling then there is too much free water in the dough.

    Should gingerbread be soft or crunchy? ›

    Should gingerbread cookies be hard or soft? Soft gingerbread biscuits are ideal. They ought to be flexible. However, they should still be somewhat elastic, and if you hold them too firmly because you're so excited to eat them, you might even be able to leave your fingerprints on the cookie!

    Why are my ginger cookies flat? ›

    If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.

    Why do my ginger snap cookies go flat? ›

    Too little flour and too much sugar are often the source of flat cookies, so measure carefully and accurately by using dry measuring spoons and cups for dry ingredients (so that you can spoon the ingredients into them and sweep away the excess) and use cups with pouring spouts for liquids.


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