The rich molasses and bold spices make these easy gingersnap cookies a holiday favorite. The crisp texture and caramelized flavor are a classic that everyone loves!

While gingersnap cookies are one of the defining sweet treats of the Christmas season, there’s absolutely no reason to not make these scrumptious delights any time of the year. I mean, a cookie is always in season, right?

If you love the flavors of brown sugar made even more prominent by the richness of molasses plus the irresistible spices of cinnamon, ginger, and cloves, these cookies are just as delicious in the middle of summer as they are during the holidays!

Plus, if you nail the baking time, you’ll be rewarded with that satisfying crunch every time you bite into this ginger cookie. Snap!

What makes these cookies so crispy?

A simple baking ingredient that everyone has in their pantry helps these gingersnap cookies bake to crispy perfection.

To help control the moisture in the cookie dough as it’s baking, you’ll notice that baking soda (not powder) is used. The baking soda contributes to the pretty cracks that appear on the surface of the cookies as they bake by acting as a leavening agent.

But the cracks have another purpose. The cracks, helped along by the baking soda, actually allow excess moisture to be pulled from the cookie during the heating process. This helps the gingersnap cookies live up to their name by creating a dryer texture for the cookies. So instead of a chewy texture, you’ll hear and feel that crispy snap when you take a bite!

How can I make my gingersnap cookies spicier?

While this recipe calls for ground spices of ginger, cinnamon, nutmeg, and cloves, you’ll also see that ground pepper is added. Ground pepper has long been a “secret” ingredient in these sweet cookies to enhance the “heat” factor that many have come to expect.

Here are a few other ingredients that you could substitute for the ground pepper:

• Cayenne pepper – if you use this ingredient, use it sparingly! I would use less than 1/8 tsp of ground cayenne pepper for this recipe.

• Ground white pepper – if you want a less obvious pepper look in your batter, just swap out the black pepper for white pepper. Use the same amount listed in the recipe.

• Finely grated fresh ginger – substitute the ground ginger for fresh ginger. Use 1 Tablespoon of fresh ginger in the batter.

• Finely chopped crystallized ginger – This sweetened candied ginger usually comes in little bite-sized pieces. Chop them up finely and add 2 Tablespoons to the batter.

Can I freeze gingersnap cookies?

Yes, you can freeze both the dough and the baked cookies.

To freeze the cookie dough, be sure and roll each cookie into a ball and coat it in sugar before placing it in a plastic ziplock bag to freeze.

To freeze the baked cookies, allow cooling completely before placing them in an airtight and freezer-safe container or ziplock bag. Frozen, the cookies will keep for up to 3 months. Thaw in the fridge overnight before serving.

Ingredients needed

• flour
• baking soda
• salt
• ginger
• cinnamon
• nutmeg
• cloves
• black pepper
• sugar, for rolling the cookies
• unsalted butter
• light brown sugar
• blackstrap molasses
• milk
• egg yolk
• vanilla extract

Please scroll down for the complete recipe and printable!

How to make these gingersnap cookies:

1. Preheat the oven to 315F. Line 2 half-sheet pans (large baking trays) with parchment paper or Silpat liners.

2. Whisk together the butter, brown sugar, molasses, milk, egg yolk, and vanilla in a large bowl.

3. Stir in the flour, baking soda, salt, ginger, cinnamon, nutmeg, cloves, and black pepper until well combined.

4. Scoop the cookie dough into a 1 1/2-teaspoon-sized ball and roll each in sugar.

5. Arrange the sugar-coated cookie dough balls on the prepared baking trays about 1 1/2 inches apart.

6. Bake until the cookies are golden and crinkly looking, about 20 minutes, rotating the trays once halfway through.

7. As soon as the cookies come out of the oven, use a glass to press down on the top of each cookie to flatten.

8. To let the cookies crisp completely, let them cool before serving.

Bake these gingersnap cookies this season for a touch of tradition. The enticing and spicy aroma of cinnamon, ginger, and cloves as they bake is so cozy. Don’t be surprised to have the family lining up, ready to grab a warm cookie right from the oven!

All of the ingredients to make gingersnap cookies

 

Melted butter in a bowl.

 

Then whisk the brown sugar, molasses, milk, egg yolk, and vanilla in a large bowl.

 

Stir in the flour, baking soda, salt, ginger, cinnamon, nutmeg, cloves, and black pepper until well combined.

 

Gingersnap cookies dough ready to make cookies.

 

Scoop the cookie dough into a 1 1/2 teaspoon-sized ball and roll each in sugar.

 

Arrange the sugar-coated cookie dough balls on the prepared baking trays about 1 1/2 inches apart.

 

Bake until the cookies are golden and crinkly looking, about 20 minutes, rotating the trays once halfway through.

 

As soon as the cookies come out of the oven, use a glass to press down on the top of each cookie to flatten.

 

To let the cookies crisp completely, let them cool before serving.

 

 

 

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