Crispy Gingersnap Cookies

gingersnap cookie recipe crispy crunchy spicy easy

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.

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.

Crispy Gingersnap Cookies

Crispy Gingersnap Cookies - This gingersnap recipe makes the perfect crispy, crunchy, spicy cookie. Full of ginger, molasses cinnamon, nutmeg and black pepper. Yes, black pepper!

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 - This gingersnap recipe makes the perfect crispy, crunchy, spicy cookie. Full of ginger, molasses cinnamon, nutmeg and black pepper. Yes, black pepper!

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

Shape into a log, wrap in plastic, and refrigerate for about 3 hours. I usually leave it overnight.

Crispy Gingersnap Cookies - This gingersnap recipe makes the perfect crispy, crunchy, spicy cookie. Full of ginger, molasses cinnamon, nutmeg and black pepper. Yes, black pepper!

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 before transferring the cookies to a rack to finish cooling completely. You want them to cool completely for that crunchy, snappy texture.

Crispy Gingersnap Cookies - This gingersnap recipe makes the perfect crispy, crunchy, spicy cookie. Full of ginger, molasses cinnamon, nutmeg and black pepper. Yes, black pepper!

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.

Crispy Gingersnap Cookies - This gingersnap recipe makes the perfect crispy, crunchy, spicy cookie. Full of ginger, molasses cinnamon, nutmeg and black pepper. Yes, black pepper!

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

Gingersnap Recipe

Crispy Gingersnap Cookies - This gingersnap recipe makes the perfect crispy, crunchy, spicy cookie. Full of ginger, molasses cinnamon, nutmeg and black pepper. Yes, black pepper!
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5 from 1 vote

Crispy Gingersnap Cookies

Crispy Gingersnap Cookies – This gingersnap recipe makes the perfect crispy, crunchy, spicy cookie. Full of ginger, molasses cinnamon, nutmeg and black pepper. Yes, black pepper!
Prep Time3 hrs 15 mins
Cook Time12 mins
Total Time3 hrs 27 mins
Course: Dessert
Cuisine: American, English
Keyword: cookies, crispy, crunchy, ginger biscuits, ginger snap, gingersnap
Servings: 45
Calories: 38kcal
Author: Don’t Sweat The Recipe

Ingredients

  • 1 2/3 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.
  • 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.
  • Add the egg yolk and molasses and blend until well combined, about 1 minute.
  • 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.

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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Comments

  1. Reply

    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. Reply

    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?

    1. Reply

      It is 1 and 2/3 cups of all-purpose flour.

  3. Reply

    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. Reply

      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. Reply


        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!

        1. Reply

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

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