Thin and Crispy Gingersnaps (2024)

Looking for the perfect gingersnaps cookie recipe? Look no further! This recipes yields thin and crispy gingersnap cookies that border on the edge of spicy (in a good way!) and are packed with ginger flavor. These are just like your favorite store bought gingersnaps, but better.

Gingersnap cookies are nostalgic and one of my favorites. I wanted to make a gingersnap cookies that was perfectly crisp (without being crumbly), thin, and packed with so much ginger and spices that it boarders on spicy. After many batches we’ve landed on the perfect cookie. This is one of those recipes that you’ll make again and again during the holiday season and every gingersnap lover in your life will ask for the recipe.

Today I’m working with Bob’s Red Mill on my annual holiday post for them and I’m so glad to be bringing you this recipe using their products. I use Bob’s Red Mill flours exclusively in my home (and developed a whole sourdough cookbook with their flour!). It’s a brand I use, trust, and love to support.

Why You’ll Love This Recipe

• You brown the butter! It adds tons of flavor.
• You add the spices to the hot butter which makes them taste amazing with a deeper, stronger, and more pleasant taste.
• When the cookies come out of the oven, you flatten them with the bottom of a glass. This does something magical to the texture.

Recipe Ingredients

• Flour – I useBob’s Red Mill all-purpose flour because it is a high quality flour with wheat is grown in Oregon and Washington.
• Butter – We brown the butter on the stove top! This steps helps to ensure that the cookies get crisp by removing some of the water from the butter and it adds a deep flavor to the cookies.
• Spices – Ginger, cinnamon, cloves,black pepper, salt
• Eggs – You will need one egg plus the yolk from another egg
• Sugar – You will need brown sugar in the mix and granulated sugar for rolling the cookies in
• Molasses – This helps to add depth of flavor to the cookies and helps make them that classic deep golden brown color.
• Baking soda

See the recipe card below for full information on ingredients and quantities

How to Make Ginger Snap Cookies

Step 1. Brown the butter, mix in the spices, then add the brown sugar, molasses, egg, and egg yolk. Combine with flour, baking soda, and salt. Chill the dough for 30 minutes.

Step 2. Preheat oven to 300°F and line baking sheets. Place granulated sugar in a small bowl.

Step 3. Roll dough into balls, coat in sugar, and place on baking sheets. Bake for 20 minutes.

Step 4. Press cookies flat with a glass, cool for 5 minutes on the sheet, then transfer to a rack. Store in an airtight container.

Recipe FAQs

Expert Tips

• Make sure your spices, such as ginger, cinnamon, and cloves, are fresh and not expired. This will ensure that your cookies have the best flavor possible.
• After you’ve mixed the dough, chill it for at least 30 minutes before rolling it into balls. This will make the dough easier to handle and will prevent the cookies from spreading too much in the oven.
• Rolling the dough balls in granulated or white sugar before baking will give the cookies a crunchy exterior and a slightly caramelized flavor.
• Gingersnap cookies should be slightly crispy on the outside but chewy on the inside. Don’t leave them in the oven for too long or they will become too dry and hard.
• Lining your baking sheet with parchment paper or a baking mat will prevent the cookies from sticking and will make clean-up a breeze.

How to Serve and Store Gingersnap Cookies

Serve the cookies warm or at room temperature. They pair well with a glass of milk, a cup of tea, or coffee. For an extra treat, sandwich two cookies with a scoop of ice cream or spread of frosting. You can arrange these cookies on a holiday table or in a gift box with an assortment of cookies such as white chocolate gingerbread blondies, rice crispy treats, old fashioned molasses cookies, and Christmas sugar cookies.

To keep your gingersnap cookies fresh, once you have allowed them to cool completely, store them in an airtight container at room temperature for up to a week. You can also freeze them for up to 3 months if you want to make them in advance.

Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!