The most delicious seasonal gingersnap cookies will have you craving these cookies year-round. Thin, crispy, crunchy cookies give gingersnap their name but are also super moist and chewy. These gingersnap cookies are bursting with flavor and spice from the molasses, cinnamon, allspice, cloves, and nutmeg. The aroma from these cookies will have you drooling! Not to mention, they are dairy and egg-free.
There is nothing better than an authentic traditional cookie recipe, and this gingersnap cookie recipe is it! Thin and crunchy gingersnap cookies are quick and easy to make. You might even want to make a double batch because they will disappear!
The variety of uses for gingersnap cookies makes these cookies super versatile. Dip them in some white chocolate or a glaze, add some ice cream and make them into ice cream sandwiches, or crush them into crumbs and make them the crust of a cheesecake! The options are endless!
WHAT ARE GINGERSNAPS?
Gingersnaps are most prevalent during the fall and winter seasons, especially around the holidays. You can make gingersnaps either thin and crispy or thick and chewy. But if you are looking for traditional gingersnaps, this is the only recipe you will need!
Gingersnaps are cookies flavored with ginger (and other spices). They are thin and crunchy, which gives them the "snap" in the gingersnap name. The other key ingredient for gingersnaps is molasses which provides the cookie with a deliciously rich taste.
Ingredients for Gingersnaps
- Unsalted Butter, room temperature
- Granulated sugar (also for rolling)
- Brown Sugar
- Aquafaba (liquid from a can of chickpeas)
- Baking Soda
- Ground Ginger
- Ground Cinnamon
- Cayenne Pepper (optional)
- Unsulphured Molasses
- All-Purpose Flour
What makes the cookies crispy with crackly tops?
Traditional gingersnaps are crispy and have crackly-looking tops to them. This is due to the interaction of baking soda and molasses, which causes them to spread and make cracks to release moisture. Roll the dough balls in sugar before baking to make extra sweet and crunchy gingersnaps.
HOW TO MAKE GINGERSNAPS
- In the bowl of a stand mixer, beat the butter and sugars together until light and fluffy. Add the molasses and aquafaba.
- Mix in the flour and remaining dry ingredients. Once combined, roll the cookies into 21 balls.
- Roll cookies in sugar and bake at 350 degrees F for approximately 10 to 12 minutes.
These cookies may be seasonal, but after one bite, you will be making these year-round.
Once you make these cookies, I suggest you save some for my following recipe or go ahead and make a double batch!
More Cookie Recipes:
Pumpkin Chocolate Chip Cookies