Crispy Gingersnap Cookies: Easy Holiday Recipe

I made these crispy gingersnap cookies at 10pm on a Tuesday because I found a jar of molasses in the back of my pantry that had been there since who-knows-when. I figured if the molasses hadn’t killed me yet, it was time to use it.

My first batch came out looking like little hockey pucks because I forgot the sugar coating and baked them a minute too long. But you know what? They still tasted like Christmas. That’s the beauty of a classic gingersnap recipe – even the mistakes are edible. This is my go-to for crunchy holiday spice cookies that make the house smell like a bakery. Here is exactly how I do it.

Why You’ll Love This Recipe

• One bowl, no mixer: Make the cookies with a wooden spoon and some effort.
• Budget-friendly: Most ingredients already sit in the pantry.
• Kid-approved: Children can roll the dough balls in sugar.
• Make-ahead friendly: Freeze the dough and bake a few cookies at a time.
• Crunchy texture: The sugar coating creates a crisp exterior.

Tools You’ll Need

Nothing fancy, I promise.

• Cookie scoop: Portion uniform dough balls for even baking. A tablespoon works too.
• Baking sheets: Use light-colored sheets for even browning. Dark sheets can burn the bottoms.
• Parchment paper or silicone mat: Prevent sticking and simplify cleanup.

Ingredients

• 2 1/4 cups all-purpose flour – Spoon and level it, or your cookies will be dry.
• 1 teaspoon baking soda – Fresh is best. If it’s clumpy, toss it.
• 1/2 teaspoon salt – Balances the sweetness.
• 1 teaspoon ground ginger – The star of the show. Use fresh if you can.
• 1 teaspoon ground cinnamon – For warmth.
• 1/2 teaspoon ground cloves – A little goes a long way.
• 1/2 teaspoon ground allspice – Optional but nice.
• 3/4 cup unsalted butter, softened – Not melted. Softened.
• 1 cup granulated sugar – Plus extra for rolling.
• 1 large egg – Room temperature if you remember.
• 1/4 cup molasses – Not blackstrap. It’s too bitter.

How To Make Crispy Gingersnap Cookies

Preheat your oven to 350°F and line your baking sheets. This dough comes together fast, so no need to chill unless you want to.

1. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and allspice. Set aside. If you skip the whisking, you might get a pocket of baking soda that tastes like soap. Not fun.
2. Cream butter and sugar: In a large bowl, beat butter and 1 cup sugar until light and fluffy, about 2 minutes. It doesn’t need to be perfect – just combined.
3. Add egg and molasses: Beat in the egg and molasses until smooth. The mixture might look curdled – that’s normal.
4. Combine wet and dry: Gradually add the dry ingredients to the wet, mixing until just combined. Don’t overmix, or you’ll get tough cookies.
5. Roll and coat: Roll dough into 1-inch balls, then roll each ball in granulated sugar. Place 2 inches apart on prepared baking sheets.
6. Bake: Bake for 10-12 minutes, until edges are set and tops are crackled. They’ll look slightly underdone in the center – that’s perfect for chewy cookies. For crispy, bake 1-2 minutes longer.
7. Cool: Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They’ll crisp up as they cool.

Perfect Pairings

These go perfectly with a cold glass of milk or a hot cup of coffee.

• A cold glass of milk balances the warm spices.
• Hot spiced cider makes the cookies feel festive.
• Vanilla ice cream turns the cookies into easy ice cream sandwiches.
• A game day snack board gives the cookies a sturdy place beside cheese and crackers.

Crispy Gingersnap Cookies

These crispy gingersnap cookies combine 2 1/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt, ginger, cinnamon, cloves, allspice, 3/4 cup butter, 1 cup sugar, 1 egg, and 1/4 cup molasses. You roll 1-inch dough balls in granulated sugar and bake them at 350°F for 10 to 12 minutes. Make these crispy gingersnap cookies for a classic gingersnap recipe that delivers crunchy holiday spice cookies.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 33 minutes mins

Servings: 24 servings

Course: Dessert

Cuisine: American

Calories: 158

Ingredients Equipment Method Notes

Ingredients

  

• 3/4 cup unsalted butter (softened)
• 1 cup light brown sugar (packed)
• 1 large egg
• 1/4 cup molasses
• 2.25 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon fine sea salt
• 1/2 cup granulated sugar ((for rolling the cookies))

Equipment

• Cookie scoop
• Baking sheets
• Parchment paper or silicone mat

Method

 

1. Preheat the Oven

   Preheat the oven to 350°F. Line the baking sheets with parchment paper.
2. Mix the Dry Ingredients

   In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and allspice. Set aside. Whisking helps distribute the baking soda evenly and prevents concentrated pockets in the dough.
3. Cream the Butter and Sugar

   In a large bowl, beat the butter and 1 cup of sugar until combined and fluffy, about 2 minutes. The mixture does not need to look perfect. Just make sure the ingredients are well incorporated.
4. Add the Egg and Molasses

   Beat in the egg and molasses until smooth. The mixture may look slightly curdled. This is normal.
5. Combine the Wet and Dry Ingredients

   Gradually add the dry ingredients to the wet mixture. Mix just until combined. Avoid overmixing, as this can make the cookies tough.
6. Roll and Coat

   Roll the dough into 1-inch balls. Roll each ball in granulated sugar, then arrange them on the prepared baking sheets, spacing them about 2 inches apart.
7. Bake

   Bake for 10 to 12 minutes, until the edges are set and the tops develop cracks. For chewy cookies, remove them while the centers still look slightly underdone. For crispier cookies, bake for an additional 1 to 2 minutes.
8. Cool

   Let the cookies cool on the baking sheets for 5 minutes. Transfer them to a wire rack to cool completely. They will become firmer and slightly crispier as they cool.

Recipe Notes

Storage:
Store the cookies in an airtight container at room temperature for up to 7 days. You can also freeze the baked cookies in a freezer-safe container for up to 3 months.