If you love that old-school, crackly, spicy ginger cookie that crunches when you bite into it, you’re in good company. These thin, crispy gingersnaps are the ones I keep coming back to every winter (and honestly, sometimes in June, too).

I have a soft spot for any cookie that leaves crumbs everywhere and demands a cup of tea or coffee on the side. These hit that nostalgic note perfectly. They’re rolled in coarse sugar for sparkle and a little extra crunch, and they keep beautifully, making them perfect for stashing in a tin to share (or hoard).

Why I Always Have These in My Cookie Jar

Honestly, these are the cookies that make me feel like I have my life together. They’re simple, quick to bake, and the dough freezes like a dream.

I love that they’re the kind of cookie you can whip up last-minute if someone drops by, but they also have that classic holiday vibe with their spicy warmth.

What really sets them apart is the balance: crisp on the edges, just a whisper of chew in the middle. The spice mix makes them taste like you really meant to make something special, even if you were just in the mood to bake at 10 PM on a Tuesday.

The Ingredients That Make These Cookies Sing

Here’s what I love about the ingredients list—nothing weird or hard to find. Just the good stuff.

Unsalted Butter
I always use unsalted so I can control the salt myself. Room temperature is key for that light, fluffy cream with sugar.

Granulated Sugar
White sugar helps with spread and crunch. I use regular granulated, but caster sugar is fine too.

Brown Sugar
This adds moisture and depth, giving that classic molassesy chew in the middle.

Egg
Just one! Enough to bind everything without making them cakey.

Molasses
I’m a big fan of unsulphured molasses for its deep, bittersweet flavor. If you can get blackstrap, that works too—just know it’s stronger.

Vanilla
I use vanilla paste when I have it. Extract is fine too. It rounds out the spice.

All-Purpose Flour
Nothing fancy. Good old plain flour is perfect here.

Spices
This is where these cookies shine. Ground ginger is the star, but I add cinnamon and cardamom for extra complexity. Cardamom gives them a little lift that makes people ask, “What’s in these?”

Baking Soda
Helps the cookies spread and crackle just right.

Salt
Just a bit. Don’t skip it—it balances the sweetness.

How I Get Them Thin and Crunchy Every Time

This recipe came about because I was determined to recreate those old-school ginger cookies my aunt used to make. Hers were crisp enough to dunk but never dry, and they had that deep ginger flavor that made your tongue tingle.

I started from my softer ginger molasses cookie and tweaked it:

• More white sugar, less brown: Makes them spread more and crisp up.
• Slightly less flour: Higher butter ratio means more spreading in the oven.
• More molasses: Just enough for rich flavor without making them too thick.
• Extra baking soda: Encourages those pretty crackles and spread.
• Longer bake: For that perfect crisp edge.

These changes are easy but make such a difference. Don’t be afraid to bake them an extra minute if you like them extra crunchy.

How I Make Them (Step by Step)

I like baking to feel relaxed, so here’s how I do it without fuss:

• Cream the butter and sugars until fluffy. Don’t rush this—think light and pillowy.
• Add the egg, molasses, and vanilla. Scrape the bowl. I’m old-school and use a spatula for this part.
• Mix in the dry ingredients until just combined. Don’t overwork it.
• Scoop into balls. Roll in coarse sugar for that beautiful crunch and sparkle.
• Bake on parchment at 350°F for 16–17 minutes (sometimes longer for extra snap).
• Cool on the tray for a couple minutes before transferring.

They smell incredible straight out of the oven. It’s almost impossible to wait.

My Tips for the Best Gingersnaps

• Use room temperature butter. Cold butter won’t cream well, and melted butter will make them spread too much.
• Don’t skimp on the spices. Fresh ground ginger makes a big difference.
• Roll them in coarse sugar if you can find it. It gives that bakery-style sparkle and crunch.
• Watch the oven. They go from golden to too dark quickly in the last minute.
• Let them cool on the tray to firm up before moving.

Make-Ahead Ideas for Busy Bakers

One of my favorite things about this dough is how well it freezes. I usually make a double batch, bake half, and freeze the rest as dough balls.

Here’s how I do it:

• Scoop the dough into balls.
• Don’t roll in sugar yet—that gets weird in the freezer.
• Flash freeze on a tray, then transfer to a bag or container.
• When you want fresh cookies, thaw slightly while the oven heats, roll in sugar, and bake.

They bake best from frozen at a lower temperature (about 325°F). Gives them time to spread and bake evenly.

Storing These Cookies (If You Have Any Left)

These cookies keep beautifully:

• Room Temperature: Store in an airtight container for up to a week. They stay crisp.
• Freezing the Dough: Up to 3 months, ready to bake anytime.
• Freezing Baked Cookies: Honestly, I don’t. Fresh-baked is better, so I freeze the dough instead.

Common Questions I Get

Can I make these without a stand mixer?
Absolutely. I’ve used a hand mixer and even a big wooden spoon. Just make sure the butter is soft.

What if I don’t have cardamom?
You can skip it or use more cinnamon. But if you can get cardamom, do—it really makes them special.

Can I roll them in something else?
Sure! I’ve done cinnamon sugar, ginger sugar, or even plain if you’re out of sugar.

These gingersnaps are my go-to cookie for gifting, sharing at potlucks, or sneaking straight off the cooling rack with a cup of tea.

If you make them, let me know how they turn out for you! And if you want to swap notes on variations or baking stories, I’m always up for it.

Try other Cookies recipes:

• Thin Crispy Chocolate Chip Cookies
• Banana Pudding Cookies
• Cut Out Sugar Cookies