Crispy Gingersnap Cookies

gingersnap cookie recipe crispy crunchy spicy easy

Crispy gingersnap cookies are the only way we like them in our house. In my opinion, gingersnaps are supposed to be crispy, crunchy and full of fabulous spices. These gingersnaps are the perfect crispy, crunchy, spicy cookie. Bursting with ginger, molasses, cinnamon, nutmeg and black pepper. Yes, black pepper! The pepper adds just a touch of extra spiciness.

Crispy Gingersnap Cookies

gingersnap cookie dough combined in mixing bowl

Whisk the flour and spices together in a small bowl.  In a large bowl beat the butter and brown sugar together until light and fluffy. Add the egg and molasses, then add the flour-spice mixture. Blend until it forms a moist pea size texture.

gingersnap cookie dough rolled into a log

Pour the dough out onto a work surface and gently knead until it comes together. Shape into a log, wrap in plastic and refrigerate for about 3 hours. I usually leave it overnight.

gingersnap cookies on wire cooling rack

Slice into 1/8″ rounds, place 1 inch apart on baking sheet and bake for 10-12 minutes. Cool the pan on a rack for about 15 minutes before transferring the cookies to a rack to finish cooling completely. You want them to cool completely for that crunchy, snappy texture.

gingersnap cookie on white plate

I make these crunchy gingersnap cookies all year but they are great for the holidays. Your friends and neighbors will love these as a Christmas gift.

gingersnap cookie on white plateEnjoy! It’s impossible to eat just one.

Crispy Gingersnap Cookies
 
Prep time
Cook time
Total time
 
Crispy Gingersnap Cookies - This gingersnap recipe makes the perfect crispy, crunchy, spicy cookie. Full of ginger, molasses cinnamon, nutmeg and black pepper. Yes, black pepper!
Author:
Recipe type: Dessert
Serves: about 50
Ingredients
  • 1⅔ all-purpose flour
  • 11/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon table salt
  • ¼ teaspoon fresh ground nutmeg
  • ¼ teaspoon freshly ground black pepper
  • ½ cup unsalted butter softened
  • ¾ cup dark brown sugar, packed
  • 1 large egg yolk
  • 3 tablespoons blackstrap molasses
Instructions
  1. In a small bowl, whisk the flour, ginger, cinnamon, baking soda, salt, nutmeg, and pepper.
  2. In a large bowl, beat the butter and brown sugar with a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 3 min.
  3. Add the egg yolk and molasses and blend until well combined, about 1 minute.
  4. Add the flour-spice mixture and mix on medium-low speed until the dough is well blended and forms a pea-sized texture, 30 to 60 seconds.
  5. Pour the dough onto an unfloured work surface; gently knead until it comes together.
  6. Shape into an 8-inch-long log about 1-1/2 inches in diameter and wrap in plastic.
  7. Refrigerate for at least 3 hours or overnight.
  8. Preheat the oven to 350°F. Line a large cookie sheet with parchment.
  9. Unwrap the dough and use a thin, sharp knife to cut the log into ⅛-inch slices. Arrange the slices about 1 inch apart on the sheets.
  10. Bake until the cookies are slightly darker brown on the bottoms and around the edges, 10 to 12 min.
  11. Set the sheet on a rack to cool for 15 minutes. Transfer the cookies to a rack and let cool completely. When cool, store in airtight containers.
  12. Ginger flavor intensifies with time. When stored in an airtight container, the cookies remain impressively delicious.
Notes
Nutrition Facts
Servings: 50
Amount per serving
Calories 45
% Daily Value*
Total Fat 1.9g 2%
Saturated Fat 1.3g 7%
Cholesterol 9mg 3%
Sodium 27mg 1%
Total Carbohydrate 6.4g 2%
Dietary Fiber 0.2g 1%
Total Sugars 2.8g
Protein 0.5g
Vitamin D 0mcg 2%
Calcium 6mg 0%
Iron 0mg 2%
Potassium 28mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Nutrition Information
Calories: 50
Crispy Gingersnap Cookies - This gingersnap recipe makes the perfect crispy, crunchy, spicy cookie. Full of ginger, molasses cinnamon, nutmeg and black pepper. Yes, black pepper!

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