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My Crispy Gingersnap Cookies are crispy on the outside, chewy on the inside, and packed with warm spices for that perfect and cozy seasonal treat this holiday season. I put the SNAP in gingersnap! You’ve seen soft and chewy ginger cookies but I have perfected this cookie to make sure you get that crispy gingersnap that we all know and love.
What is a Gingersnap Cookie?
A gingersnap cookie gets its flavor from the combination of ginger, molasses, and various warm spices, giving it a distinctive sweet and spicy taste! Gingersnap cookies are known for their crisp texture. Classic gingersnaps are popular during the holiday season and often added to Christmas cookie plates for sharing. They are also so delicious enjoyed with milk (I like to dunk them in a cold glass of milk!) or used in pie crusts and as a crumble topping to other desserts.
Here is the list of simple pantry ingredients needed to make this classic cookie recipe:
- granulated sugar– white sugar used to sweeten the cookie dough.
- shortening- real butter can be used instead of shortening. If using butter, make sure it’s room temperature. I will warn you though – using shortening is one of the secrets to these crispy gingersnaps!
- large egg– helps with structure and texture of the cookies
- dark molasses– I used unsulphured. Molasses deepens the flavor in gingersnap cookies.
- all purpose flour– fills out the cookie.
- baking soda– leavening agent used to allow the cookie to spread out.
- salt– helps to balance out all of the flavors. If you’re using salted butter instead of shortening, you can leave the salt out.
- ground ginger, ground cinnamon + ground clove– the trio of warming spices that make the classic flavor in gingersnaps.
- extra granulated sugar– for rolling
How to Make Crispy Gingersnap Cookies
For full recipe details, including ingredients and measurements, see the printable recipe card down below. Here is my step-by-step guide to making these crispy homemade Gingersnap Cookies:
Preheat + Prep Cookie Sheet Pan
Preheat oven to 350° F. Prepare a baking sheet by lining with parchment paper or silicone baking mat.
Cream Shortening + Sugar
In a large bowl, using an electric hand mixer or stand mixer, cream shortening and sugar together until light and fluffy.
Add in egg and molasses. Beat 1-2 minutes or until it turns a light brown color.
Sift Dry Ingredients into the Sugar Mixture
Add remaining dry ingredients to a sifter or mesh strainer and add to the mixing bowl. Using a rubber spatula, mix until dry ingredients and wet ingredients are just combined.
Roll Cooke Dough Balls in Sugar
Using a small cookie scoop (1 tbsp size), scoop dough into balls. Roll each dough ball in the palm of your hands until you have smooth and even cookie dough balls.
Drop each dough ball into a small bowl of granulated sugar and jostle and roll around until fully coated. Place cookie dough balls onto your prepared baking sheet.
Bake + Allow To Cool
Bake 9-12 minutes or until cookies have spread and cracked. Remove from oven and let rest 5 minutes before transferring to a cooling rack. Serve warm or at room temperature.
Pro Tip: If you want your cookies to have crispy edges, I would lean towards more like 12 minutes in the oven. Just keep an eye on them towards the end of baking.
Allow cookies to cool completely to room temperature before storing in an airtight container or resealable bag. Gingersnaps are fine to sit on the counter for up to a week.
Gingersnaps are a great make-ahead cookie! Make the dough and store covered with plastic wrap in the fridge for up to 4 days before baking. You can also make, bake and store in an airtight container until ready to serve.
FAQ About Gingersnaps
Yes! This recipe is very freezer-friendly! Simply follow the recipe directions up until just before rolling in sugar. Place a baking sheet full of cookie dough balls into the freezer for an hour or until frozen. Slide all the balls of dough into a freezer safe container or resealable bag. Cookie dough will stay fresh in the freezer for up to 3 months. To bake from frozen, allow frozen dough balls to sit out at room temperature while the oven preheats. Once they are a little softened, roll in sugar and bake according to recipe card directions. You may need to add a minute or two to the baking time.
Yes! Allow baked gingersnap cookies to cool to room temperature, then place in an airtight container or bag and into the freezer for up to 3 months.
Since both are a spiced cookie, the biggest difference is gingerbread dough is usually rolled out and cut into shapes with cookie cutters, while gingersnaps are rolled into balls and baked a bit longer to give that crispy “snap” when you bite into it.
More Christmas Cookies to Try!
- Christmas Shortbread Cookies
- Candy Cane Cookies
- Amaretti Cookies
- Red Hot Cookies
- Chocolate Mint Cookies
I know you’ll love these snappy cookies this Christmas season! They are the perfect balance of sweet and spicy. You’re just gonna love em! The printable recipe card is below. Have a great day, friends!
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Crispy Gingersnap Cookies Recipe
- Preheat oven to 350° F. Prepare a baking sheet by lining with parchment paper or silicone baking mat.
- Using an electric hand mixer or standing mixer, cream shortening and sugar together until light and fluffy.
- Add in egg and molasses. Beat 1-2 minutes or until it turns a light brown color.
- Add remaining ingredients to a sifter or mesh strainer and add to bowl. Using a rubber spatula, mix until dry ingredients are just combined.
- Using a small cookie scoop (1 tbsp size), scoop dough into balls. Roll each dough ball in the palm of your hands until you have smooth and even balls.
- Drop each dough ball into a small bowl of granulated sugar and jostle around until fully coated.
- Place cookie dough balls onto baking sheet silicone baking mat, lightly greased cookie sheet or parchment paper-lined cookie sheet.
- Bake 9-12 minutes or until cookies have spread and cracked. Remove from oven and let rest 5 minutes before transferring to a cooling rack.
- Serve warm or at room temperature. Store in an airtight container until ready to serve.