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.

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

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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4.41 from 10 votes

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!
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


  • 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


  • 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.


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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  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!5 stars

        1. Reply

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

    2. Reply

      place a tape measure beside the roll of dough and make a knife mark evenly so you have 36 slices.

  4. Reply

    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. Reply

      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

      1. Reply

        I would say about a week, but I have had them stay fresh for longer.

        1. Reply

          Thank you. Have a safe holiday5 stars

  5. Reply

    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?

    1. Reply

      I don’t think so, Kathy. These need to be sliced very thin.

  6. Reply

    Can i open the dough and cut with ginger bread shaper(small boy)?

    1. Reply

      You can certainly give it a try, but they need to be rolled out really thin.

  7. Reply

    look ggod

  8. Reply


  9. Reply

    Should I adjust sugar amount if I use regular molasses instead of blackstrap which I don’t have? Thank you

    1. Reply

      I’m not sure. This will really depend on your molasses and how sweet it actually is.

  10. Reply

    If you like your gingerbread crispy,this is your recipe.Deliciously simple.5 stars

  11. Reply

    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. Reply

      Yes, you can freeze gingersnap cookies and they will still be crispy!

      1. Reply

        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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