Name: Thin and Crispy Gingersnap Cookies
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 5 dozen cookies
Cuisine: American
Ingredients: 12 tablespoons butter; 2 tablespoons ground ginger; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon black pepper; 1 1/4 cups brown sugar; 1/4 cup molasses; 1 large egg + 1 large egg yolk; 2 1/2 cups Bob's Red Mill all-purpose flour; 2 teaspoons baking soda; 1/2 teaspoon salt; 1/2 cup granulated sugar for rolling

Looking for the perfectgingersnaps 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.

Top view of gingersnap cookies on baking rack.

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 withBob’s Red Millon 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.

Ginger snap cookies on a white plate on a white linen with red snowflakes. and baking rack with glasses of milk and a bag of flour.

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 flourbecause 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

What is the difference between a gingersnap and gingerbread?

Gingersnaps are thin, crispy, and very prominent in ginger flavor. Gingerbread cookies tend to be a soft cookie that are sweeter and have a more balanced flavor between the ginger, cinnamon, and cloves. You can find my amazing soft gingerbread cookie recipe here.

Why is it called a gingersnap?

These cookies have been around for hundreds of years. They originated in Germany and they called the cookie “schnappen”. This is the word for a snap of the fingers, referring to the snapping sound. They are called gingersnaps because they are so crisp they make a snapping sound when broken and are full of ginger.

Can I make these cookies with gluten free flour?

I didn’t try it myself but I have great luck using Bob’s Red Mill Gluten Free 1to1 Baking Flour in recipes and I think because these cookies are crisp, they would work great with that flour.

Why are my ginger snap cookies hard?

Here are several reasons why your ginger snap cookies might have turned out hard:Overbaking: Cookies can become hard if they are baked for too long. Make sure to bake these cookies for 20 minutes at 300 degrees F.Too little moisture: If you didn’t add enough liquid to the dough, the cookies can become dry and hard. Make sure to measure your ingredients carefully and follow the recipe instructions.Too much flour: If you add too much flour to the dough, it can make the cookies dry and hard. Make sure to measure your flour carefully.Not enough fat: Fat, such as butter, helps to keep cookies moist and tender. If you didn’t use enough butter the cookies can become dry and hard.To avoid making hard ginger snap cookies, make sure to measure your ingredients carefully, follow the recipe instructions, and keep a close eye on your cookies in the oven.

A plate of gingersnap cookies on a white plate on a white linen with red snowflakes and a glass of milk.

Expert Tips

Make sure your spices, such as ginger, cinnamon, and cloves, arefresh and not expired.This will ensure that your cookies have thebest flavor possible.
After you’ve mixed the dough,chill it for at least 30 minutes before rollingit into balls. This will make the dough easier to handle and willprevent the cookies from spreadingtoo much in the oven.
Rolling the dough balls in granulated or white sugarbefore baking will give the cookies acrunchy exteriorand 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 longorthey will become too dry and hard.
Lining your baking sheet with parchment paperor a baking mat willprevent the cookies from stickingand will make clean-up a breeze.

An arrangement of gingersnap cookies on a white plate atop a decorative white napkin with red snowflakes. A glass of milk and gingersnaps on a baking rack off to the side.

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 offrosting. You can arrange these cookies on a holiday table or in a gift box with an assortment of cookies such aswhite chocolate gingerbread blondies,rice crispy treats,old fashioned molasses cookies, andChristmas 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.