Name: Gingersnap Cookies
Prep time: 15 min
Total time: PT-487536H55M31S
Ingredients: 2 sticks (227 g) unsalted butter, softened; 1 ¼ cups plus 2 Tbsp granulated sugar; ½ tsp vanilla extract; 2 small eggs (or 1½ large eggs); ⅓ cup molasses; 3 cups all‑purpose flour; 2½ tsp baking soda; ½ tsp kosher salt; 2½ tsp ground cinnamon; 2½ tsp ground ginger; ⅛ tsp finely ground black pepper

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I recreated the classic ultra-thin and crispy gingersnap cookies recipe recently—molasses-spiced, sliced from frozen dough, and baked until ginger-scented and golden

Gingersnap Cookies

Why You’ll Love This Recipe

I love how these cookies practically melt on your tongue with their crisp snap, warm spice, and subtle heat from ground pepper. The technique of slicing frozen dough keeps them uniformly thin and perfectly crunchy—it’s simple yet surprisingly satisfying

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter
Granulated sugar
Vanilla extract
Eggs (small or large)
Molasses
All-purpose flour
Baking soda
Kosher salt
Ground cinnamon
Ground ginger
Finely ground black pepper

directions

I beat the butter until soft and add sugar, beating until light and fluffy. Then I mix in vanilla and eggs, followed by molasses until fully combined
I whisk together flour, baking soda, salt, cinnamon, ground ginger, and black pepper; then gradually add this to the wet mixture until just incorporated
I press the dough tightly and evenly into a lined 9×5‑inch loaf pan using plastic wrap overhang for easy removal. Then I freeze it until very firm—ideally overnight
Once frozen solid, I unwrap and slice the loaf into very thin slices (no more than 1/8″). The thinner the slice, the crispier the cookie
I bake the slices at 350 °F (175 °C) on parchment- or silicone-lined sheets, spacing them at least an inch apart. Bake for 7–12 minutes, checking at around 7 minutes—the edges should turn dark brown

Servings and timing

This makes approximately 48 servings, yielding around 96 very thin cookies depending on slice thickness
Prep time is about 15 minutes, plus freezing time of at least 12 hours, and bake time of 7–12 minutes per batch. Total time is roughly 12 hours 25 minutes including freezing

Variations

I sometimes mix fresh finely grated ginger with ground ginger for brighter flavor.
I swap whole wheat flour for some of the all-purpose to boost that nutty depth and crackle texture
I’ve rolled slices in raw sugar before baking to create a sparkly, crackled finish.
For softer, chewier gingersnaps, I use a drop-cookie method and scoop balls into sugar instead, like in classic drop-style versions.

storage/reheating

I let the cookies cool completely on a rack, then store in an airtight container at room temperature for up to 1 week. For longer storage, they freeze well for up to 3 months; I thaw at room temperature before serving

FAQs

What if I don’t have molasses?

I’ve substituted light or dark unsulphured molasses; avoid blackstrap—it’s too bitter. Molasses is essential for both flavor and texture.

Can I skip the black pepper?

People sometimes omit the ⅛ teaspoon of finely ground black pepper, but I find it adds a subtle warmth that makes the spice profile more complex—so I always include it

Do I need to freeze the dough overnight?

Yes—freezing is key. It helps the dough become firm enough to slice thinly and prevents the cookies from spreading too much during baking.

How can I make these thicker or chewy instead of ultra‑thin?

I pack the dough into a loaf, slice thick, or use a scoop-drop method rolled in sugar. Baking time needs adjusting for chewier texture.

Why are my cookies not crispy?

They might be sliced too thick or not baked long enough. I try to slice under 1/8″ and bake until edges are deep golden. Letting them cool fully also helps crunch develop.

Conclusion

I find these gingersnap cookies irresistible—crisp, deeply spiced, and full of molasses character with a touch of peppery warmth. They’re perfect for dunking in tea or coffee, sharing at the holidays, or enjoying as a simple sweet treat. Let me know if you’d like adaptations like chewy versions or flavored twists!