Thin Crispy Gingersnap Cookies

Crispy gingersnap cookies are the only way we like them in our house. In my opinion, gingersnaps are supposed to be crispy, crunchy and full of fabulous spices.

Gingersnap cookies stacked on a white plate.

These gingersnaps are the perfect crispy, crunchy, spicy cookie. Bursting with ginger, molasses, cinnamon, nutmeg, and black pepper. Yes, black pepper! The pepper adds just a touch of extra spiciness.

Try our Peanut Butter Balls!

Crispy Gingersnap Cookies

Crispy Gingersnap Cookies dough in a glass bowl

In a small bowl, whisk the all-purpose flour, ginger, cinnamon, baking soda, salt, nutmeg, and pepper.

In a large bowl beat the butter and brown sugar together with an electric mixer on medium speed until light and fluffy.

Add the egg and molasses, then add the flour-spice mixture. Blend until it forms a moist pea-size texture.

Crispy Gingersnap Cookies dough rolled into a log on a wooden cutting board

Pour the dough out onto a work surface and gently knead until it comes together.

Shape into a log. Once you’ve rolled the dough wrap it in plastic, and refrigerate for about 3 hours. I usually leave it overnight.

Crispy Gingersnap Cookies - baked on a wire rack

Preheat the oven to 350 degrees. Line a large cookie sheet with parchment.

Slice the log into 1/8″ rounds, place 1 inch apart on a baking sheet and bake for 10-12 minutes.

Cool the pan on a rack for about 15 minutes. Transfer the cookies to a rack to cool completely. You want them to be room temperature for that crunchy, snappy texture.

Store in an airtight container.

Crispy Gingersnap Cookies - stacked on a white plate

Skip the grocery store and make your own! I make these crunchy gingersnap cookies all year but they are great for the holidays.

Your friends and neighbors will love these as a Christmas gift.

Try our Pumpkin Muffins! You won’t be disappointed.

Crispy Gingersnap Cookies - closeup of the cookies stacked on a white plate

Enjoy! With this gingersnaps recipe, it’s impossible to eat just one.

Crispy Gingersnap Cookies Recipe

Gingersnap cookies stacked on a white plate.

Crispy Gingersnap Cookies Recipe

This gingersnap recipe makes the perfect crispy, crunchy, spicy cookie. Full of ginger, molasses cinnamon, nutmeg, and black pepper. Yes, black pepper!
4.53 from 17 votes
Print Pin Rate
Course: Dessert
Cuisine: American, English
Keyword: cookies, crispy, crunchy, ginger biscuits, ginger snap, gingersnap
Prep Time: 3 hours 15 minutes
Cook Time: 12 minutes
Total Time: 3 hours 27 minutes
Servings: 45
Calories: 38kcal
Author: Don’t Sweat The Recipe

Ingredients
 

  • 1 2/3 cups all-purpose flour
  • 11/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 1/4 teaspoon fresh ground nutmeg
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup unsalted butter softened
  • 3/4 cup dark brown sugar packed
  • 1 large egg yolk
  • 3 tablespoons blackstrap molasses

Instructions

  • In a small bowl, whisk the flour, ginger, cinnamon, baking soda, salt, nutmeg, and pepper.
    1 2/3 cups all-purpose flour, 11/2 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon baking soda, 1/4 teaspoon table salt, 1/4 teaspoon fresh ground nutmeg, 1/4 teaspoon freshly ground black pepper
  • In a large bowl, beat the butter and brown sugar with a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 3 min.
    1/2 cup unsalted butter softened, 3/4 cup dark brown sugar
  • Add the egg yolk and molasses and blend until well combined, about 1 minute.
    1 large egg yolk, 3 tablespoons blackstrap molasses
  • Add the flour-spice mixture and mix on medium-low speed until the dough is well blended and forms a pea-sized texture, 30 to 60 seconds.
  • Pour the dough onto an unfloured work surface; gently knead until it comes together.
  • Shape into an 8-inch-long log about 1-1/2 inches in diameter and wrap in plastic.
  • Refrigerate for at least 3 hours or overnight.
  • Preheat the oven to 350°F. Line a large cookie sheet with parchment.
  • Unwrap the dough and use a thin, sharp knife to cut the log into 1/8-inch slices. Arrange the slices about 1 inch apart on the sheets.
  • Bake until the cookies are slightly darker brown on the bottoms and around the edges, 10 to 12 min.
  • Set the sheet on a rack to cool for 15 minutes. Transfer the cookies to a rack and let cool completely. When cool, store in airtight containers.
  • Ginger flavor intensifies with time. When stored in an airtight container, the cookies remain impressively delicious.

Notes

Measure the flour properly. Aerate, spoon, and swoop level.
Make Ahead – You can refrigerate the dough log for up to 48 hours or freeze it for 1 month. Thaw in the refrigerator overnight and bake as instructed.
Storing – Place cooled cookies in an airtight container and keep them at room temperature for up to 2 weeks.
Freezing – Place the cookies in a freezer-safe container or bag and freeze for up to 3 months.

Nutrition

Calories: 38kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 45mg | Potassium: 28mg | Fiber: 1g | Sugar: 5g | Vitamin A: 70IU | Calcium: 8mg | Iron: 0.1mg

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24 Comments

  1. OH my, these sound delicious! I have never tried making gingersnap cookies before. Thanks for sharing with us at the Hello Fall party. Pinned.

  2. In the Ingredients it says “1 2/3 all purpose flour”. Is this 1 and 2/3rds of a cup of flour or just 2/3rds of a cup of flour?

  3. I would like to make this recipe and have a question. Despite trying to make slice and bake cookies many many times I never have any luck rolling the dough or getting even slices. Can you estimate how many teaspoons of dough would equal 1 cookie? I hope to roll them and flatten to 1/8″ thickness before baking. I am new to your website and hope to make many of your recipes. The pictures look good enough to eat! Thank you so much.

    1. Hmmmm, I’m guessing about 2 teaspoons. But this is just a guess. I too have a difficult time rolling the log uniformly and slicing a straight line. I would test a few cookies before doing all the dough. That should help you determine how much dough to use for each cookie. I hope you love this cookie as much as we do!!!

      1. Two teaspoons of dough worked great! I refrigerated the dough overnight. After rolling the dough I flattened each ball and baked. They are delicious and perfect to use in my sauerbraten recipe.

        Thank you so much for your suggestion in addition to all your wonderful recipes!5 stars

        1. Jeanne, thank you so much for dropping back by to let us know this worked!!! I will be trying this method soon. 🙂

  4. Wonderful recipe. Try leaving out the black pepper and adding 1/2 tsp of cayenne pepper. Cold glass of milk with these and you think you are in Heaven!

    1. How long will the cookies stay fresh in tin? Was hoping to mail as gifts for the holidays. Any tips for mailing? The recipe looks wonderful. Thank you5 stars

  5. Would I be able to roll these out and cut shapes? Like if I rolled it out cut the cookies then chilled them before baking?

  6. I want to make these ahead of time for a fishing trip. If I freeze them, will they still be crispy after they are thawed

      1. An old-fashioned trick for even slices is to measure, then slip a string underneath the log. Bring the string up, crossing over itself. It’s supposed to make perfect cookies without the need for a knife and resulting inaccuracies.

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