on Dec 17, 2021, Updated Feb 24, 2023
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Looking for the perfect gingersnaps cookie recipe? Look no further! This recipes yields thin and crispy gingersnap cookies that border on the edge of spicy (in a good way!) and are packed with ginger flavor. These are just like your favorite store bought gingersnaps, but better.
Gingersnap cookies are nostalgic and one of my favorites. I wanted to make a gingersnap cookies that was perfectly crisp (without being crumbly), thin, and packed with so much ginger and spices that it boarders on spicy. After many batches we’ve landed on the perfect cookie.
This is one of those recipes that you’ll make again and again during the holiday season and every gingersnap lover in your life will ask for the recipe.
Today I’m working with Bob’s Red Mill on my annual holiday post for them and I’m so glad to be bringing you this recipe using their products. I use Bob’s Red Mill flours exclusively in my home (and developed a whole sourdough cookbook with their flour!). It’s a brand I use, trust, and love to support.
Why this recipe is amazing:
- You brown the butter! It adds tons of flavor.
- You add the spices to the hot butter which makes them taste amazing with a deeper, stronger, and more pleasant taste.
- When the cookies come out of the oven, you flatten them with the bottom of a glass. This does something magical to the texture.
Enjoy this recipe from my kitchen to yours this winter.
Gingersnap Cookie Ingredients:
- Butter: we add an extra step when it comes to the butter, we brown it on the stove top! This steps helps to ensure that the cookies get crisp by removing some of the water from the butter and it adds a ton of deep flavor to the cookies.
- Ginger, Cinnamon, Cloves, and Black Pepper: these are the spices that give the cookie it’s signature taste. You use a whopping 2 tablespoons of ground ginger and the pepper adds a little bit of that spicy heat you are looking for.
- Molasses: you don’t need a lot in this recipe but it helps to add depth of flavor to the cookies and helps make them that classic deep golden brown color.
- Bob’s Red Mill All-Purpose Flour: this high quality flour is the stuff baking dreams are made of. It’s a great quality and their wheat is grown in Oregon and Washington.
How to Make Ginger Snap Cookies
Gingersnap cookies are a classic treat that are perfect for your favorite holiday season or any time you’re in the mood for something sweet and spicy. If you’re interested in learning how to make these delicious cookies, read on for a step-by-step guide.
First, gather all of your ingredients.
In a medium sauce pan, melt the butter over medium heat – stirring often. When the butter is melted and starts to foam, let it cook 2-4 minutes, while stirring, until it turns a nutty brown color. Don’t walk away from it or it may burn.
In a large bowl, stir together the browned butter, ginger, cinnamon, cloves, and pepper. Allow to cool slightly for about 2 minutes.
Next, add the brown sugar to the butter mixture and stir to combine. Then, add the egg and molasses to the butter mixture and stir to combine well. Finally, add the last dry ingredients: flour, baking soda, and salt to the butter mixture and stir to combine well. I’ve found that if this final flour mixture gets too thick to stir, I can use my hands to almost “knead” the dough a little at the end to make sure it’s fully combined.
Cover the mixing bowl tightly and chill the dough for 30 minutes.
Preheat the oven to 300 degrees F and line two baking sheets with parchment paper or a baking mat.
Pour the granulated or white sugar in a small bowl for coating the dough balls. Roll one heaping teaspoon of dough into a ball in your hands (it should be about the size of a large shooter marble, so not huge) and then roll the dough into the sugar to coat the outside.
Place the coated dough balls on the first of your prepared baking sheets, about two inches apart. You should have about 12-15 per baking sheet.
Bake your gingersnaps for 20 minutes then remove them from the oven. Next comes my favorite part – while they are still warm, press the cookies flat using something about 3 inches round, flat, and non-stick (such as the bottom of a glass drinking cup or coffee mug).
Let the cookies cool on the baking sheet 5 minutes before removing to a cooling rack. The cookies will finish crisping up as they cool on the rack.
Repeat the process with the remaining dough.
- Use fresh ingredients: Make sure your spices, such as ginger, cinnamon, and cloves, are fresh and not expired. This will ensure that your cookies have the best flavor possible.
- Chill the dough: After you’ve mixed the dough, chill it for at least 30 minutes before rolling it into balls. This will make the dough easier to handle and will prevent the cookies from spreading too much in the oven.
- Roll the dough in sugar: Rolling the dough balls in granulated or white sugar before baking will give the cookies a crunchy exterior and a slightly caramelized flavor.
- Don’t overbake the cookies: Gingersnap cookies should be slightly crispy on the outside but chewy on the inside. Don’t leave them in the oven for too long or they will become too dry and hard.
- Use parchment paper: Lining your baking sheet with parchment paper or a baking mat will prevent the cookies from sticking and will make clean-up a breeze.
- Store the cookies properly: To keep your gingersnap cookies fresh, once you have allowed them to cool completely, store them in an airtight container at room temperature for up to a week. You can also freeze them for up to 3 months if you want to make them in advance.
By following these tips, you’ll be able to make the perfect batch of ginger snap cookies every time. Enjoy with a cold glass of milk or a cup of coffee or tea. Happy baking!
Frequently Asked Questions
Gingersnaps are thin, crispy, and very prominent in ginger flavor. Gingerbread cookies tend to be a soft cookie that are sweeter and have a more balanced flavor between the ginger, cinnamon, and cloves. You can find my amazing soft gingerbread cookie recipe here.
These cookies have been around for hundreds of years. They originated in Germany and they called the cookie “schnappen”. This is the word for a snap of the fingers, referring to the snapping sound. They are called gingersnaps because they are so crisp they make a snapping sound when broken and are full of ginger.
I didn’t try it myself but I have great luck using Bob’s Red Mill Gluten Free 1to1 Baking Flour in recipes and I think because these cookies are crisp, they would work great with that flour.
Here are several reasons why your ginger snap cookies might have turned out hard:
Overbaking: Cookies can become hard if they are baked for too long. Make sure to bake these cookies for 20 minutes at 300 degrees F.
Too little moisture: If you didn’t add enough liquid to the dough, the cookies can become dry and hard. Make sure to measure your ingredients carefully and follow the recipe instructions.
Too much flour: If you add too much flour to the dough, it can make the cookies dry and hard. Make sure to measure your flour carefully.
Not enough fat: Fat, such as butter, helps to keep cookies moist and tender. If you didn’t use enough butter the cookies can become dry and hard.
To avoid making hard ginger snap cookies, make sure to measure your ingredients carefully, follow the recipe instructions, and keep a close eye on your cookies in the oven.
More Cookie Recipes:
- Soft Gingerbread Cookie Recipe
- White Chocolate Gingerbread Blondies
- Old Fashioned Molasses Cookies (these are a tender and soft cookie)
- How to Make a Gingerbread House
If you’ve tried this Gingersnap Cookies recipe or any other recipe on Bless this Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories AND add your photo to your comment so that other can see your creation.
Thin and Crispy Gingersnap Cookies
- 12 tablespoons butter
- 2 tablespoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon black pepper
- 1 1/4 cups brown sugar
- 1/4 cup molasses
- 1 large egg + 1 large egg yolk
- 2 1/2 cups Bob’s Red Mill all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar for rolling
- In a medium sauce pan, add the butter and melt it over medium heat. When the butter is melted and starts to foam, stir it often. Let it cook 2-4 minutes while stirring until it turns a nutty brown color. Don’t walk away from it as it can burn.
- Pour the browned butter into a large mixing bowl.
- Add the ginger, cinnamon, cloves, and pepper, and stir to combine. Let the mixture cool slightly, about 2 minutes.
- Add the brown sugar to the butter mixture and stir to combine.
- Add the molasses, egg, and egg yolk to the butter mixture and stir to combine well.
- Add the flour, baking soda, and salt to the butter mixture and stir to combine well. I’ll use my hands to almost “knead” the dough a little at the end if it gets too thick to stir. Make sure it’s fully combined.
- Cover the bowl tightly and chill the dough for 30 minutes.
- Preheat the oven to 300 degrees F and line 2 baking sheets with parchment paper or a baking mat.
- Place the reserved granulated sugar in a small bowl.
- Roll one heaping teaspoon of dough into a ball in your hands (it should be about the size of a large shooter marble, so not huge) and then roll the dough into the sugar to coat the outside.
- Place the dough balls on the baking sheet 2 inches apart, roughly 12-15 per baking sheet.
- Bake for 20 minutes.
- Remove from the oven and use the bottom of a glass drinking cup to press the cookies flat. Let the cookies cool on the baking sheet 5 minutes before removing to a cooling rack.
- Repeat with remaining dough.
- The cookies will finish crisping up as they cool.
- Store leftover fully cooled cookies in an airtight container.
- Don’t skip browning the butter. It helps to remove some of the water from the butter which lends to a crispier cookie.
- Flattening the cookies when they come out of the oven does something magical to the texture.
- I do think these cookies would lend well to gluten free baking and though I haven’t tired it, I think that the Bob’s Red Mill Gluten Free 1-t0-1 Baking Flour would work well in this recipe.
I can’t wait for you to make this spicy, thin, and crispy gingersnap cookies that will remind you of your childhood and of your grandma. I hope that you make these amazing Christmas cookies soon!