Thin and Crispy Gingersnap Cookies
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These thin and crispy, but so delicious Gingersnap Cookies are the perfect cookie to bake this holiday season! Made with granulated sugar for that perfect snap, a splash of molasses, and three different spices to really give you the most flavor in every bite. These cookies are crisp, perfectly balanced between sweet and spice, and just melt in your mouth. It’s just like the classic cookie you know and love, but made at home! Perfect for weekend baking, giving as a gift this season, or serving alongside your holiday dinner. They’re so simple, quick to make, and DELICIOUS!
About The Recipe
Even though it’s only September, I’m already dreaming of the holiday’s. I know I’ve said it before, but this time of year is my favorite! I love anything and everything about the holiday season. Which is what brings us to these delicious Gingersnap Cookies!
Think of them as the perfect holiday cookie…because that’s really what they are!
Halloween, Thanksgiving, Christmas, New Years…these cookies are perfect for any holiday celebration.
Though, these cookies were a bit of a last minute addition to this weeks posts. When heading to the store lately, we’ve noticed a lot more holiday cookies filling the shelves and we thought it would be fun to share one of our own!
And since you all loved our Ginger Molasses Cookies last year, we thought it would be a lot of fun to share the classic gingersnap! It’s similiar to the molasses cookie, but instead of being chewy, these are thin and crispy.
The spices are also similar, but these cookies are not as spicy, and also have a little bit more of a gingerbread-esque flavor.
Every bite is crunchy, sweet, with just enough ginger flavor to really make it hard to only eat one cookie!
The best part? These cookies are not only delicious, but they are so much fun to make! Especially with friends, family, or anyone that loves to bake cookies all day with lots Christmas music going (it’s never too early to start!!).
Reasons You Will Love These Gingersnap Cookies
- Perfectly balanced between sweet and spiced.
- Make for a great gift during the holiday’s!
- Can be used for so many different recipes and treats.
- You don’t need a stand mixer to make this recipe!
- Can be made in advance (stores/freezes well!).
- A serious crowd pleaser.
- Super festive!!!
Equipment Needed
- Mixing Bowls
- Hand Mixer
- Sheet Pans
Ingredients
(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)
- All-Purpose Flour
- Baking Powder
- Ground Cloves
- Ground Cinnamon
- Ground Ginger
- Salted Butter
- Granulated Sugar
- Large Egg
- Molasses
How To Make Gingersnap Cookies
Step 1: Make the dough
In a medium bowl, sift flour, baking powder, cloves, cinnamon, and ginger. Set aside.
With an electric mixer, cream butter and ⅔ cup sugar.
Beat in egg.
Mix in molasses.
Stir in the dry ingredients.
Step 2: Roll and bake
Use a 1½ Tablespoon cookie scoop to portion dough. Roll each dough ball in sugar. Place on prepared pan.
Bake for 30 minutes, or until completely cooked through (no soft spots in the middle). Let cool on the pans.
What To Make With Gingersnap Cookies
My favorite thing about these gingersnaps are how versatile they really are! Other than just enjoying as a quick sweet treat, these cookies can be used to make lots of different things! Here are a few of our favorites.
- Crusts for cheesecakes, pies, or even tarts.
- Crumbled on top of ice cream (especially eggnog ice cream!)
- Festive/Christmas-y Milkshakes.
- Baked inside brownies.
How To Store
The way to store these cookies is either in a zip-top bag or lidded container and left at room temperature for about 5-7 days. You can also freeze these cookies in a freezer safe zip top bag for up to 3 months!
Looking for more recipes like this? Here are a few you may like: Ginger Molasses Cookies, Pumpkin White Chocolate Snickerdoodles, Spiced Pumpkin Walnut Biscotti, Bourbon Fruitcake Cookies
Expert Tips
- Check that all your spices and baking soda are in-date before beginning baking.
- Don’t forget to preheat your oven and line your pans.
- Keep in mind that these cookies do spread a bit. Depending on your pan size, you may need to place 6 cookies per pan rather than 12.
- If your cookies get stuck together when baking, no worries! As soon as they are taken out of the oven, use a knife to carefully cut them apart.
- When scooping the cookie dough, roll the dough gently in-between the palms of your hand to form a smooth ball.
- Don’t skip rolling the cookies in sugar.
- If you’re not sure the cookies are done baking, you can gently touch the centers of each cookie and, if they feel firm, they will be done!
- Once these cookies are done baking, be sure to let them cool on the pan.
When you make these Thin and Crispy Gingersnap Cookies leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Thin and Crispy Gingersnap Cookies
Ingredients
- 1½ cups all purpose flour
- 1 teaspoon baking powder
- ⅓ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- 2 teaspoons ground ginger
- 10 Tablespoons salted butter,, room temperature
- ⅔ cup granulated sugar
- 1 large egg,, room temperature
- 3¼ Tablespoons molasses
- granulated sugar,, extra to roll dough in
Instructions
- Heat oven to 300 °F.
- Line 2 sheet pans with parchment paper. Set aside.
- In a medium bowl, sift flour, baking powder, cloves, cinnamon, and ginger. Set aside.
- With an electric mixer, cream butter and ⅔ cup sugar.
- Beat in egg.
- Mix in molasses.
- Add dry ingredients.
- Mix only to blend.
- Use a 1½ Tablespoon cookie scoop to portion dough.
- Roll each dough ball in sugar.
- Place on prepared pan.
- Bake for 30 minutes, or until completely cooked through (no soft spots in the middle).
- Allow to cool on pan.
Notes
- Check that all your spices and baking soda are in-date before beginning baking.
- Don’t forget to preheat your oven and line your pans.
- Keep in mind that these cookies do spread a bit. Depending on your pan size, you may need to place 6 cookies per pan rather than 12.
- If your cookies get stuck together when baking, no worries! As soon as they are taken out of the oven, use a knife to carefully cut them apart.
- When scooping the cookie dough, roll the dough gently in-between the palms of your hand to form a smooth ball.
- Don’t skip rolling the cookies in sugar.
- If you’re not sure the cookies are done baking, you can gently touch the centers of each cookie and, if they feel firm, they will be done!
- Once these cookies are done baking, be sure to let them cool on the pan.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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