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Crispy Thin Gingersnap Cookies – Ultimate Ginger-Spice Crunch
Dolce Flav
Rated 5.0 stars by 1 users
Category
Ginger Flavor
Author:
Dolce Flav
Servings
30
Prep Time
15 minutes
Cook Time
17 minutes
These Crispy Thin Gingersnap Cookies deliver a perfect blend of bold ginger, rich molasses sweetness, and a satisfying snap in every bite. The dough comes together in minutes, with granulated and brown sugar creamed into butter, followed by egg and molasses for depth, then folded with warm spices and baking soda. Rolled in coarse sugar, the dough bakes into delicate, ultra-thin rounds—crunchy, fragrant, and ideal for holiday platters, cozy tea time, or year‑round snacking.
Ingredients
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½ cup unsalted butter, room temperature
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200 g granulated sugar
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½ cup packed brown sugar
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1 large egg
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¼ cup unsulphured molasses
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2 ¼ cups (approx. 280 g) all‑purpose flour
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1 tsp baking soda
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1 tsp ground ginger
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½ tsp ground cinnamon
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Optional: ¼ tsp ground cardamom for a unique twist
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Coarse sugar for rolling
Directions
Start by preheating your oven and lining baking sheets.
Cream together softened butter, granulated sugar, and brown sugar until the mixture turns light and fluffy.
Beat in the egg and molasses for moist, spiced depth.
In a separate bowl, whisk flour, baking soda, ground ginger, cinnamon, and optional cardamom.
Gradually combine dry ingredients into the wet mixture, blending just until a smooth dough forms.
Scoop dough portions, roll each into balls, then gently flatten and coat both sides with coarse sugar for a sparkle finish.
Arrange spaced-out on the prepared sheets and bake until the cookies spread into thin, crackled delights—around 16–17 minutes.
Let them cool fully to achieve that signature snap before serving.
Recipe Note
10 Frequently Asked Questions
Can I use fresh ginger instead of ground?
You can—but use sparingly as fresh ginger is much more intense. Try about ½ tsp finely grated fresh ginger and reduce other spices accordingly.
Why use both granulated and brown sugar?
Granulated sugar contributes crispness, while brown sugar adds moisture and deeper molasses-like flavor for that classic gingersnap profile.
Can I omit the molasses?
Molasses adds flavor complexity and moisture. If omitted, the cookies may lack depth—consider substituting with dark corn syrup or honey, though results will vary.
How thin should the cookies be?
These cookies spread significantly, so roll dough into relatively small balls (~1 inch) and gently flatten to achieve the signature thin, crispy texture.
Can I add extra spices?
Yes—cardamom, allspice, or even a pinch of black pepper can enhance warmth and sophistication. Just keep additions subtle.
How should I store leftovers?
Store cooled cookies in an airtight container at room temperature for up to 5 days. They remain crisp and flavorful.
Can I freeze the dough or cookies?
Yes—freeze dough balls on a tray and transfer to a bag. Bake from frozen, adding a minute or two to bake time. Or freeze baked cookies in a sealed bag.
Why are the cookies crackled on top?
Rolling the dough balls in sugar creates a crackled, pearlized finish as they bake and spread—it's both decorative and delicious!
Can I make them gluten-free?
Substitute a 1:1 gluten-free flour blend with xanthan gum. Texture may be slightly different, but ginger flavor will still shine.
Why are they called “thin” gingersnaps?
Because the dough spreads out into flat, crisp sheets—thin enough to snap easily yet full of spice.