clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
scene with ginger snap cookies on a rack and also piled on a plate with milk and festive napkins

Thin and Crispy Gingersnap Cookies

  • Author: Melissa Griffiths - Bless this Mess
  • Total Time: 40 min
  • Yield: 5 dozen cookies 1x


These thin and crispy gingersnaps cookies are just like your favorite ones from the store. They are spiced to perfection and bordering on spicy, crisp, and full of flavor. You will love these!


  •  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


  1. 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.
  2. Pour the browned butter into a large mixing bowl. 
  3. Add the ginger, cinnamon, cloves, and pepper, and stir to combine. Let the mixture cool slightly, about 2 minutes. 
  4. Add the brown sugar to the butter mixture and stir to combine.
  5. Add the molasses, egg, and egg yolk to the butter mixture and stir to combine well.
  6. 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.
  7. Cover the bowl tightly and chill the dough for 30 minutes.
  8. Preheat the oven to 300 degrees F and line 2 baking sheets with parchment paper or a baking mat.
  9. Place the reserved granulated sugar in a small bowl.
  10. 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.
  11. Place the dough balls on the baking sheet 2 inches apart, roughly 12-15 per baking sheet.
  12. Bake for 20 minutes.
  13. 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. 
  14. Repeat with remaining dough. 
  15. The cookies will finish crisping up as they cool.
  16. 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.
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Category: dessert
  • Method: bake
  • Cuisine: American

Keywords: gingersnaps, gingersnap cookies, how to make gingersnaps, gingersnaps recipe, gingersnap cookies recipe, crispy gingersnap cookies