There’s something magical about the crisp, snappy bite of a perfectly baked gingersnap cookie. These little delights are packed with warm, spicy flavors of ginger, cinnamon, and molasses, creating a treat that’s both comforting and invigorating. With just 20 minutes of prep and 22 minutes of baking, you’ll have a batch of 32 golden-brown cookies ready to share or savor. Each bite offers a satisfying crunch that melts into a rich, buttery sweetness, making them irresistible for any occasion.
Not only are these cookies a joy to eat, but they’re also a breeze to make, filling your kitchen with an aromatic, cozy scent that feels like a hug. The balance of spices and the crisp texture make them a standout treat, perfect for dunking in tea or enjoying on their own. At just 71 calories per cookie, you can indulge guilt-free while savoring every flavorful moment. Whether it’s a holiday gathering or a quiet afternoon, these gingersnaps are sure to bring smiles and warmth to your table.
Ingredients for Crisp Gingersnap Cookies
- 7 tablespoons unsalted butter (melted and cooled until no longer warm to the touch)
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) dark brown sugar (firmly packed)
- ½ teaspoon vanilla extract
- 2 ¼ teaspoons ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground cayenne pepper
- Pinch ground black pepper (about 1/16 teaspoon)
- 2 tablespoons unsulphured molasses (check the label for “unsulphured”)
- 1 large egg yolk
- 2 tablespoons whole milk
- 1 ⅔ cups (210 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- Additional granulated sugar for rolling
Step-by-Step Instructions
- Preheat oven to 315°F (155°C) and line baking sheets with parchment paper. Set aside.
- In a large bowl, combine the melted butter, granulated sugar, dark brown sugar, vanilla extract, and spices (ginger, cinnamon, cloves, cayenne pepper, and black pepper). Stir well.
- Add the molasses, egg yolk, and milk to the mixture. Stir until completely combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually stir the dry ingredients into the wet ingredients until fully combined.
- Scoop the dough into 2-teaspoon-sized portions. Roll each portion between your palms until smooth, then roll in granulated sugar.
- Place the sugared dough balls on the prepared baking sheet, spacing them 2 inches apart.
- Bake in the preheated oven for 22 minutes.
- Within 1-2 minutes of removing the cookies from the oven, use the clean, flat bottom of a glass to firmly press down on each cookie to flatten it.
- Allow the cookies to cool completely on the baking sheet. They should become crisp and snappy as they cool. (If the first batch isn’t crisp, bake subsequent batches for a few minutes longer.)
Perfect Pairings: Serving Suggestions
These gingersnap cookies are a delightful treat on their own, but they pair wonderfully with a cup of spiced chai tea or a glass of cold milk. For a festive twist, serve them alongside a scoop of vanilla ice cream or a dollop of whipped cream for a simple dessert.
Keep Them Crisp: Storage Tips
To maintain their signature snap, store the cookies in an airtight container at room temperature for up to 1 week. If you’re baking ahead of time, you can freeze the dough balls for up to 2 months—just roll them in sugar before baking as usual.
Spice It Up: Recipe Variations
Feel free to tweak the spices to suit your taste! Add a bit more cayenne pepper for extra heat or swap in nutmeg for a warmer flavor. For a chewier texture, try baking the cookies at 350°F (175°C) for 12-14 minutes instead.
Quick Tips for Success
Make sure your butter is cooled before mixing to avoid melting the sugars. Rolling the dough balls in sugar not only adds sweetness but also helps create that classic crackled look. Don’t skip the step of flattening the cookies right after baking—it’s key to their crisp texture!
Gingersnap Cookies (Crisp, Snappy Cookies!)
Ingredients
- 7 tablespoons unsalted butter melted and cooled until no longer warm to the touch
- 1/2 cup granulated sugar (100 g)
- 1/4 cup dark brown sugar (50 g) firmly packed
- 1/2 teaspoon vanilla extract
- 2 1/4 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground cayenne pepper
- 1/16 teaspoon ground black pepper
- 2 Tablespoons unsulphured molasses it should say “unsulphered” on the label
- 1 large egg yolk
- 2 Tablespoons whole milk
- 1 2/3 cup all-purpose flour (210 g)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Additional granulated sugar for rolling
Instructions
- Preheat oven to 315F (155C) and line baking sheets with parchment paper. Set aside.
- In a large bowl, combine melted, cooled butter, sugars, vanilla extract, and spices (ginger, cinnamon, cloves, cayenne pepper, and black pepper). Stir well.
- Add molasses, egg yolk, and milk and stir until completely combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually stir dry ingredients into wet until completely combined.
- Scoop cookie dough into 2-teaspoon-sized portions. Roll between your palms until smooth and then roll through granulated sugar.
- Transfer to prepared baking sheet, spacing cookies 2” apart.
- Transfer to 315F (155C) oven and bake for 22 minutes.
- Within a minute or two of cookies coming out of the oven, use the clean, flat, bottom of a glass to firmly press down on cookies to flatten.
- Allow cookies to cool completely on baking sheet before enjoying. Once cooled they should be crisp and snappy (if the first batch isn’t crisp once cooled, bake subsequent batches for longer).