Crisp Gingersnaps

Today is the day!!  I am re-sharing an old favorite of mine, a yummy gingersnap recipe for Jenny’s Food Advent Calendar from!  I can’t wait for you to try these lovely and “snappy” cookies.  Swing over to her advent page and check out the other fantastic bloggers and the recipes they’ve shared for each day in December.  Once Christmas is here, all of the links will be “open” and free to visit so you can explore all of the recipes that have been featured for this “Spice It Up” calendar!  Huzzah!  Enjoy 🙂



Crispy and snappy GINGERSNAPS 


What kind(s) of cookies did you make!?  What are your favorite!?  Least favorite?  Let me know!

I ended up doubling this recipe (because sharing with friends and family!) and added a few more tablespoons of molasses, froze the dough, and waited a few days before baking them.  This way, the sugars really infused into the cookie dough, and it was nice and stiff so it was easier to roll dough balls!

When all was said and done, I bagged them up in cute little pastry baggies from Michael’s, and topped them off with ribbons and Christmassy labels.  So fun!!!


Does anyone else blast the Christmas tunes, like Mannheim Steamroller, the Home Alone Soundtrack, and of course Frozen, while baking cookies, wearing slippers and PJ pants, watching the wind whip outside?! No?  Just me?  Meanwhile I’m feeling like this:


When reality is more like this:



And to those of you with kids:



What it’s really like:



Ok, now that I’ve got that off my chest, let’s dive into this fantastic recipe!


You will need: 

Stand mixer with a whisk or dough hook attachment (recommended) and glass mixing bowl

Smaller, separate mixing bowl

Wooden spoon

Rubber scraper

Baking sheets and parchment paper or silicone mats

Cling wrap

Cooling racks


  • 2 cups of all-purpose flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of cinnamon
  • 1 teaspoon of cloves
  • 3/4 teaspoon of ginger
  • 1/2 teaspoon of salt
  • 3/4 cup of unsalted butter at room temperature
  • 1 cup of sugar
  • 1/4 cup of dark molasses ( I use this...)
  • 1 large egg at room temperature
  • 1 teaspoon of pure vanilla extract
  •  2/3 cup of coarse sugar to roll dough balls in (like sugar in the raw)




  • In your small bowl, mix together the flour, soda, spices and salt and set aside.
  • In your stand mixer bowl, scrape in the butter and beat on a medium speed for about a minute.  ( DO NOT OVER-BEAT)
  • Add the sugar and beat for another minute until nice and smooth.
  • Pour in the molasses, egg, and vanilla.
  • Beat for an additional two minutes on high until totally incorporated.
  • Scrape the sides of the bowl.  (highly recommended!)
  • Turn your setting to low, and little by little, add in the dry ingredients from your small bowl.
  • Once dough is formed, turn out onto a large sheet of cling wrap, and cover.
  • Chill in the fridge for at minimum of one hour, or freeze for a few days.  I froze mine for a week and it was totally fine.  Just be sure to cover it completely , even double up the cling wrap to avoid exposure to freezer burn.
  • If using frozen dough, take out and let thaw for about half an hour before baking.
  • The refrigerated dough shouldn’t need that long to sit before being used.


Preheat oven to 350ºF 

  • Using a cookie scoop, or eyeballing it on your own, form balls that are about 1-2 tablespoons worth in size.  It depends on how big you want your cookies!  They will spread, so keep that in mind.
  • Roll dough balls into the sugar and place on parchment or silicone mat-lined baking sheets.
  • Bake for 12-14 minutes or until tops crackle.  Baking for longer will make a tougher cookie.

When these cookies are removed from the oven to cool, they will be soft and chewy at first, but as they cool completely, will harden right up.

These are very crisp, snappy, crunchy cookies!  You’ve been warned 😉



Enjoy!   And happy holidays!






*NOTE:  All photos in this post were taken on iPhone SE

7 thoughts on “Crisp Gingersnaps

    1. You can use the same measurement of dark corn syrup, honey, or maple syrup but it won’t resemble the same robust flavor. You can cook down sugar cane in a stovetop pot until it turns to liquid, which is essentially molasses! 🙂


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s