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Gingersnap cookies stacked on a white plate.
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4.39 from 18 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 hours 15 minutes
Cook Time12 minutes
Total Time3 hours 27 minutes
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 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