Gingersnap Cookies Recipe

Gingersnap Cookies Recipe

How To Make Gingersnap Cookies

These sweet and piquant gingersnap cookies are sliced ultra-thin for a crispy and easy bite that practically melts in your mouth.

Preparation: 15 minutes
Cooking: 10 minutes
Freeze Time: 8 hours
Total: 8 hours 25 minutes



  • 8ozunsalted butter
  • cupgranulated sugar
  • ½tspvanilla extract
  • 2small eggs
  • cupmolasses
  • 3cupsall purpose flour
  • tspbaking soda
  • ½tspsalt
  • tspcinnamon
  • tspground ginger
  • tspblack pepper,finely ground


  1. Beat the butter until soft, then add the sugar, and beat until light and fluffy. Add the vanilla and eggs, and beat until fluffy.  Add the molasses and beat until well-mixed.

  2. Vigorously whisk together the dry ingredients in a bowl.

  3. Add the flour mixture to the butter/sugar/egg mixture, ⅓ at a time. Mix only until the dry ingredients become incorporated.

  4. Line a 9×5-inch loaf pan with plastic wrap. Press the dough into the bottom of the pan. Pack it tightly, and try to make the top as level as possible.

  5. Cover the dough with plastic overhangs. Freeze until very firm, preferably overnight.

  6. Unwrap and remove dough from the pan. Slice brick into thin slices, no more than ⅛-inch.

  7. Working in batches, place thin slices on a parchment or a Silpat-lined sheet pan.

  8. Bake at 350 degrees F for for 7 to 12 minutes, until the edges turn dark brown.

  9. Serve and enjoy!


  • Calories: 46.16kcal
  • Fat: 2.03g
  • Saturated Fat: 1.25g
  • Trans Fat: 0.08g
  • Monounsaturated Fat: 0.53g
  • Polyunsaturated Fat: 0.10g
  • Carbohydrates: 6.56g
  • Fiber: 0.15g
  • Sugar: 3.49g
  • Protein: 0.53g
  • Cholesterol: 8.02mg
  • Sodium: 34.72mg
  • Calcium: 4.77mg
  • Potassium: 24.02mg
  • Iron: 0.27mg
  • Vitamin A: 17.44µg
  • Vitamin C: 0.00mg
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