Crispy Gingersnap Cookie Recipe is an easy and delicious holiday cookie to bake this season. Gingersnap cookies are a classic cookie with the perfect blend of warm spices, molasses, ground ginger, cinnamon, cloves and fresh grated ginger. Not only flavorful, but you’ll also find that these cookies actually snap when you break them in half living up to their crunchy cookie reputation.
Homemade gingersnap cookies simple to make, have the perfect perfect crunchy texture, they also taste amazing! Be sure to add these tasty little morsels to your baking list!
Another holiday cookie you will want to try are these Ricotta Cheese Cookies.
Table of contents
- WHY YOU’LL LOVE THIS RECIPE
- EQUIPMENT NEEDED TO MAKE THE BEST GINGERSNAP COOKIES
- INGREDIENTS FOR CRISPY GINGERSNAP COOKIE RECIPE
- HOW TO MAKE CRISPY GINGERSNAP COOKIES
- STEP 1: MIX TOGETHER DRY INGREDIENTS
- STEP 2: BROWN THE BUTTER
- STEP 3: ADD IN THE SPICES
- STEP 4: MIX IN THE SUGAR AND MOLASSES
- STEP 5: BEAT IN THE EGGS
- STEP 6: ADD IN THE DRY INGREDIENTS
- STEP 7: CHILL THE DOUGH
- STEP 8: PREPARE YOUR BAKING PANS
- STEP 9: ROLL THE DOUGH IN SUGAR
- STEP 10: BAKE THE COOKIES
- STEP 11: COOL THE COOKIES
- THE SWEETEST SEASON AND COOKIES FOR KIDS CANCER
- SUBSTITUTIONS AND ADDITIONS TO THIS CRISPY GINGERSNAP COOKIE RECIPE
- OTHER COOKIES RECIPES YOU MAY ENJOY
WHY YOU’LL LOVE THIS RECIPE
Bold spicy cookies have been on our cookie tray for years, and bring fond memories of the holiday season, but it wasn’t until recently that I was able to narrow down the exact recipe my mom made year after year. Naturally, I had to share it with you!
Easy to Make – These cookies are super easy to make. You won’t need to break out the stand or electric hand mixer. All the ingredients will be mixed in a large bowl with a rubber spatula.
Crispy – The texture of these gingersnap cookies is unique. They are crispy without being too hard which is great if you don’t like biting into crumbly cookies.
Delicious – Crunchy, spicy, and full of a comforting flavor that the entire family is bound to enjoy.
Versatile Holiday Recipe – Enjoy adding additional flavor by dipping the cookies in melted white chocolate for a whole new cookie to add to your cookie tray.
Easy To Find Ingredients – You likely already have all the ingredients in your kitchen, or you can easily find them at your local grocery store.
EQUIPMENT NEEDED TO MAKE THE BEST GINGERSNAP COOKIES
- Medium-sized mixing bowl
- large mixing bowl
- large skillet
- shallow dish
- cookie sheets
- parchment paper
- cookie scoop
- cooling rack
INGREDIENTS FOR CRISPY GINGERSNAP COOKIE RECIPE
- all-purpose flour
- baking soda – You will use more than you might see in other cookie recipes. The baking soda is needed to help create crunchy gingersnaps.
- unsalted butter at room temperature.
- ground ginger – Check your spices and make sure they are fresh. Any spice over a year old should be replaced.
- ground cinnamon
- ground cloves
- dark brown sugar
- molasses – Use light or dark molasses, which you will also see as mild or robust. Avoid using blackstrap molasses. Blackstrap will be too bitter for this cookie recipe.
- fresh ginger – Fresh ginger adds to the slightly peppery flavor in these cookies.
- egg yolk
- granulated sugar – Roll the cookies in sugar before baking.
HOW TO MAKE CRISPY GINGERSNAP COOKIES
To make this crispy gingersnap cookie recipe you only need a mixing bowl, measuring utensils and a rubber spatula.
STEP 1: MIX TOGETHER DRY INGREDIENTS
In a medium-size mixing bowl whisk together flour, baking soda, and salt together.
STEP 2: BROWN THE BUTTER
Place butter in a large 10″ skillet pan and melt over medium heat.
Turn heat to medium-low and brown the butter by gently lifting the pan and giving the pan a little shake to allow the butter to swirl around the pan. Repeat this process for 2-4 minutes or just until the butter turns amber.
Carefully transfer the browned butter to a heat-proof large mixing bowl.
STEP 3: ADD IN THE SPICES
Whisk in the ginger, cinnamon, cloves, and black pepper.
STEP 4: MIX IN THE SUGAR AND MOLASSES
Add the brown sugar, molasses, and freshly grated ginger to the butter mix. Stir until well incorporated.
STEP 5: BEAT IN THE EGGS
Whisk in the egg and egg yolk.
STEP 6: ADD IN THE DRY INGREDIENTS
Add the flour mixture and stir just until combined.
STEP 7: CHILL THE DOUGH
Cover and place in the refrigerator for 1 hour.
STEP 8: PREPARE YOUR BAKING PANS
Line two baking sheets with parchment paper and pre-heat the oven to 300°F degrees.
STEP 9: ROLL THE DOUGH IN SUGAR
Place the granulated sugar in a shallow dish (pie baking dish works well).
With a small 1″ cookie scoop, scoop the dough and roll with your hands into a round ball. Roll in granulated sugar before placing it on the baking sheet. Depending on the size of the cookie sheet, evenly space 4 cookies on the width of the pan.
STEP 10: BAKE THE COOKIES
Bake for 15 minutes, then rotate the sheet and bake an additional 10-12 minutes longer. You may bake two sheets at a time, but check to ensure they are baking evenly.
STEP 11: COOL THE COOKIES
Transfer to a cooling rack with parchment paper, and cool on baking sheets before repeating baking process.
THE SWEETEST SEASON AND COOKIES FOR KIDS CANCER
This Crispy Gingersnap Cookie Recipe is a contribution to The Sweetest Season holiday event that my friend Erin from The Speckled Palate has organized for the past 10 years.
Wondering what The Sweetest Season is all about? With the help of Erin’s blogging friends, we are spreading some love by way of holiday cookie recipes, and by introducing our readers to a noteworthy organization called Cookies For Kids’ Cancer.
This year Erin chose to highlight and support Cookies For Kids’ Cancer, a 501(c)3 non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer.
What does Cookies For Kids’ Cancer do? They donate to pediatric cancer research in hundreds of research grants to leading pediatric cancer centers across the country. Since 2007, Cookies For Kids’ has granted nearly $17 million dollars!
Did you know that…
- Cancer is the #1 cause of death by disease of children in the United States.
- More than 40,000 U.S. children are actively battling cancer right now.
- The average age of a child diagnosed with pediatric cancer is 6.
- Cookies for Kids’ Cancer is committed to funding research for new, improved and less toxic treatment options for kids.
- There are 300,000+ new cases of cancer affecting children worldwide annually. That’s more than 800 new kids affected every day.
Consider supporting Cookies For Kids’ Cancer by contributing to our fundraising page to help us raise money for this worthy cause.
SUBSTITUTIONS AND ADDITIONS TO THIS CRISPY GINGERSNAP COOKIE RECIPE
It is suggested to follow the gingersnap cookie recipe instructions to a “T” for best results. This recipe has been tested and reworked by America’s Test Kitchen.
Butter – If you don’t have unsalted butter on hand, salted will work in pinch. You can reduce the salt in this recipe to half if you are using salted butter.
Ginger – If you don’t like fresh ginger, simply omit it and substitute it with 1/2 teaspoon ground ginger.
Molasses – You can use all brown sugar or 2 tablespoons molasses and 1/4 cup granulated sugar.
HOW TO STORE
Store in an airtight container for up to 4 days in a cool dry place.
Freeze this dough for up to 3 months. They can be frozen baked or unbaked.
Browning the butter adds a caramel flavor and intensifies the spices.
Fresh ginger is best because it has the most flavor. If you don’t have fresh ginger on hand, then use ground ginger as a substitute.
Dark brown sugars are packed with molasses. Light brown sugar has less molasses than dark, but both types of brown sugar will work in this recipe. However dark brown sugar gives the cookies the best taste.
OTHER COOKIES RECIPES YOU MAY ENJOY
Crispy Gingersnap Cookie Recipe
Crispy gingersnap cookies with a spicy peppery flavor is a classic holiday cookie with the perfect crunchy snap. Dip in white chocolate for a whole new flavor profile.
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 12 Tablespoons (1 1/2 sticks) butter, unsalted
- 2 Tablespoons ginger, ground
- 1 teaspoon cinnamon, ground
- 1/4 teaspoon cloves, ground
- 1/4 teaspoon pepper, ground
- 1 1/4 dark brown sugar (packed)
- 1/4 cup molasses
- 2 Tablespoons, grated fresh ginger
- 1 egg, large
- 1 egg yolk, large
- 1/2 cup granulated sugar
- In a medium size mixing bowl whisk together flour, baking soda, salt together.
- Slice butter into Tablespoon pieces and place in a 10-inch skillet. Melt over medium heat. Once melted, lower heat to medium-low and heat until butter begins to brown. This will take about 4 minutes.
- Transfer browned butter to a large mixing bowl and let cool for a couple of minutes.
- Whisk in ground ginger, cinnamon, cloves and black pepper into the browned butter.
- Add the brown sugar, molasses, and grated fresh ginger. Mix until well combined.
- Whisk in egg and egg yolk into the butter-molasses mix.
- Fold dry ingredients into the wet ingredients just until combined.
- Cover and refrigerate for 1 hour.
- Set baking racks on upper middle and middle racks. Preheat oven to 300°F degrees and line two baking sheets with parchment paper or silicone baking mats.
- Roll cookie dough in 1-inch balls and coat with granulated sugar.
- Place on prepared baking sheet and place in the upper rack. Bake for 15 minutes, then rotate baking sheet and place on the middle rack. Bake for an additional 10-12 minutes just until the edges of the cookies begin to darken.
- Remove from oven and slide parchment paper with the cookies on a cooling rack.
- Repeat baking process until all cookies are baked.
Melted Chocolate - To dip cookies in melted chocolate. Place 1 cup of white chocolate baking chips in a microwave safe bowl. Heat on 50% power in 30 second increments until melted and smooth. Dip cookie in melted chocolate and place on a cooling rack to harden. Alternatively, place melted chocolate in a small plastic bag or piping bag and snip the end of the bag. Drizzle over the cookies and place on a cooling sheet until chocolate is firm.
Recipe adapted from Cook's Illustrated.
Nutrition Information:Yield: 80 Serving Size: 1
Amount Per Serving: Calories: 25Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 5mgSodium: 46mgCarbohydrates: 5gFiber: 0gSugar: 2gProtein: 1g
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
PIN TO YOUR RECIPE BOARDS
I made these gingersnap cookies for a party this weekend and they were a huge hit! Thank you so much for this recipe.
sorry, my bad, ignore that last comment, I did not see your link to ATK at the bottom.
Thanks for taking a closer look at this post.
Was doing a search for gingersnap recipes online and stumbled on this one. I worked at Cook’s Illustrated magazine for 11 years, and developed one for it. Funny thing, it is IDENTICAL to yours, minus the fact that you use black pepper instead of cayenne.
There is no such thing as copyright on recipes, but it is nevertheless bad form to copy a recipe and claim you came up with it on your own. Would it really have been so hard to admit you got it from somewhere else?