Crispy Gingersnap Cookies that Actually Snap - The Foodie Affair (2024)

Crispy Gingersnap Cookie Recipe is an easy and delicious holiday cookie to bake this season. Gingersnap cookies are a classic cookie with the perfect blend of warm spices, molasses, ground ginger, cinnamon, cloves and fresh grated ginger. Not only flavorful, but you’ll also find that these cookies actually snap when you break them in half living up to their crunchy cookie reputation.

Homemade gingersnap cookies simple to make, have the perfect perfect crunchy texture, they also taste amazing! Be sure to add these tasty little morsels to your baking list!

Another holiday cookie you will want to try are these Ricotta Cheese Cookies.

WHY YOU’LL LOVE THIS RECIPE

Bold spicy cookies have been on our cookie tray for years, and bring fond memories of the holiday season, but it wasn’t until recently that I was able to narrow down the exact recipe my mom made year after year. Naturally, I had to share it with you!

Easy to Make – These cookies are super easy to make. You won’t need to break out the stand or electric hand mixer. All the ingredients will be mixed in a large bowl with a rubber spatula.
Crispy – The texture of these gingersnap cookies is unique. They are crispy without being too hard which is great if you don’t like biting into crumbly cookies.
Delicious – Crunchy, spicy, and full of a comforting flavor that the entire family is bound to enjoy.
Versatile Holiday Recipe – Enjoy adding additional flavor by dipping the cookies in melted white chocolate for a whole new cookie to add to your cookie tray.
Easy To Find Ingredients – You likely already have all the ingredients in your kitchen, or you can easily find them at your local grocery store.

EQUIPMENT NEEDED TO MAKE THE BEST GINGERSNAP COOKIES

• Medium-sized mixing bowl
• large mixing bowl
• large skillet
• whisk
• shallow dish
• cookie sheets
• parchment paper
• cookie scoop
• cooling rack

INGREDIENTS FOR CRISPY GINGERSNAP COOKIE RECIPE

• all-purpose flour
• baking soda – You will use more than you might see in other cookie recipes. The baking soda is needed to help create crunchy gingersnaps.
• salt
• unsalted butter at room temperature.
• ground ginger – Check your spices and make sure they are fresh. Any spice over a year old should be replaced.
• ground cinnamon
• ground cloves
• dark brown sugar
• molasses – Use light or dark molasses, which you will also see as mild or robust. Avoid using blackstrap molasses. Blackstrap will be too bitter for this cookie recipe.
• fresh ginger – Fresh ginger adds to the slightly peppery flavor in these cookies.
• egg
• egg yolk
• granulated sugar – Roll the cookies in sugar before baking.

HOW TO MAKE CRISPY GINGERSNAP COOKIES

To make this crispy gingersnap cookie recipe you only need a mixing bowl, measuring utensils and a rubber spatula.

STEP 1: MIX TOGETHER DRY INGREDIENTS

In a medium-size mixing bowl whisk together flour, baking soda, and salt together.

STEP 2: BROWN THE BUTTER

Place butter in a large 10″ skillet pan and melt over medium heat.

Turn heat to medium-low and brown the butter by gently lifting the pan and giving the pan a little shake to allow the butter to swirl around the pan. Repeat this process for 2-4 minutes or just until the butter turns amber.

Carefully transfer the browned butter to a heat-proof large mixing bowl.

STEP 3: ADD IN THE SPICES

Whisk in the ginger, cinnamon, cloves, and black pepper.

STEP 4: MIX IN THE SUGAR AND MOLASSES

Add the brown sugar, molasses, and freshly grated ginger to the butter mix. Stir until well incorporated.

STEP 5: BEAT IN THE EGGS

Whisk in the egg and egg yolk.

STEP 6: ADD IN THE DRY INGREDIENTS

Add the flour mixture and stir just until combined.

STEP 7: CHILL THE DOUGH

Cover and place in the refrigerator for 1 hour.

STEP 8: PREPARE YOUR BAKING PANS

Line two baking sheets with parchment paper and pre-heat the oven to 300°F degrees.

STEP 9: ROLL THE DOUGH IN SUGAR

Place the granulated sugar in a shallow dish (pie baking dish works well).

With a small 1″ cookie scoop, scoop the dough and roll with your hands into a round ball. Roll in granulated sugar before placing it on the baking sheet. Depending on the size of the cookie sheet, evenly space 4 cookies on the width of the pan.

STEP 10: BAKE THE COOKIES

Bake for 15 minutes, then rotate the sheet and bake an additional 10-12 minutes longer. You may bake two sheets at a time, but check to ensure they are baking evenly.

STEP 11: COOL THE COOKIES

Transfer to a cooling rack with parchment paper, and cool on baking sheets before repeating baking process.

THE SWEETEST SEASON AND COOKIES FOR KIDS CANCER

This Crispy Gingersnap Cookie Recipe is a contribution to The Sweetest Season holiday event that my friend Erin from The Speckled Palate has organized for the past 10 years.

Wondering what The Sweetest Season is all about? With the help of Erin’s blogging friends, we are spreading some love by way of holiday cookie recipes, and by introducing our readers to a noteworthy organization called Cookies For Kids’ Cancer.

This year Erin chose to highlight and support Cookies For Kids’ Cancer, a 501(c)3 non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer.

What does Cookies For Kids’ Cancer do? They donate to pediatric cancer research in hundreds of research grants to leading pediatric cancer centers across the country. Since 2007, Cookies For Kids’ has granted nearly $17 million dollars!

SUBSTITUTIONS AND ADDITIONS TO THIS CRISPY GINGERSNAP COOKIE RECIPE

It is suggested to follow the gingersnap cookie recipe instructions to a “T” for best results. This recipe has been tested and reworked by America’s Test Kitchen.

Butter – If you don’t have unsalted butter on hand, salted will work in pinch. You can reduce the salt in this recipe to half if you are using salted butter.

Ginger – If you don’t like fresh ginger, simply omit it and substitute it with 1/2 teaspoon ground ginger.

Molasses – You can use all brown sugar or 2 tablespoons molasses and 1/4 cup granulated sugar.

HOW TO STORE

Store in an airtight container for up to 4 days in a cool dry place.

FREEZING DIRECTIONS

Freeze this dough for up to 3 months. They can be frozen baked or unbaked.

OTHER COOKIES RECIPES YOU MAY ENJOY

• Peppermint Holiday Cookies
• Cranberry Coconut Cookies
• Lemon Ricotta Cookies

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