Gingersnaps | crisp and spicy
You know, these spiced cookies have quite a history! They first showed up way back in the 13th century, mostly in Germany and England. German bakers became famous for their lebkuchen those soft, honey-sweetened gingerbread cookies. They really got creative, often using these elaborate wooden molds to shape them.
Now, if you hop over the English Channel, bakers there were doing their own thing, tweaking the recipe a bit. That’s how we ended up with the crisper version we know as “gingersnap” today. They baked them longer to dry them out, which gave them that awesome crunch and made them last longer. I mean, that was pretty useful before the days of refrigerators, right?
As for the name “gingersnap”? It probably popped up sometime in the 17th or 18th century. The “snap” isn’t just for fun; it perfectly captures that satisfying texture and the delightful sound when you break one or take a bite. In fact, in some places, they call them ginger biscuits or ginger nuts. Funny how the recipes can vary a bit, huh?
Gingersnaps are crisp, spiced cookies known for their signature “snap” when you bite into them. Made with ginger, cinnamon, cloves, and often molasses, they deliver a bold, comforting flavor that has stood the test of time.
The warm spices and sweet molasses always fill my kitchen with cozy comfort. There’s nothing better than that satisfying snap and rich flavor with every bite. It’s a simple joy I never get tired of.
Typical gingersnap ingredients
All-purpose flour
Baking soda (for lift and crisp texture)
Ground ginger (the star flavor)
Cinnamon
Cloves (sometimes nutmeg or allspice)
Salt
Unsalted butter or shortening
Granulated sugar (plus extra for rolling)
Molasses (adds deep flavor and chew)
Egg
Vanilla extract
Black pepper (for extra bite optional)
Brown sugar (used in some softer versions optional)
Gingersnaps are simple pantry staples, with a bold spice profile that gives them their signature snap and warmth. Classic gingersnaps are baked a bit longer than ginger cookies, which gives them their crisp, snappy texture.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Mix dry ingredients: In a medium bowl, whisk together flour, ginger, cinnamon, cloves, salt, and baking soda.
- Cream butter and sugar: In a large bowl, beat butter and 1 cup sugar until light and fluffy (about 2–3 minutes).
- Add wet ingredients: Beat in the egg and molasses until smooth.
- Combine: Gradually mix in the dry ingredients until a soft dough forms.
- Form cookies: Scoop dough by teaspoonfuls (about 1 inch balls). Roll each ball in the extra sugar and place 2 inches apart on the prepared baking sheet.
- Bake: 10–12 minutes, until tops are cracked and edges are set. Cookies should be crisp around the edges but slightly soft in the center.
- Cool: Let cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition Facts (Estimated Per 1 Cookie)
| Nutrient | Amount per Cookie | % Daily Value (DV) |
|---|---|---|
| Calories | 45 kcal | 2% |
| Total Fat | 2 g | 3% |
| Saturated Fat | 1 g | 5% |
| Trans Fat | 0 g | — |
| Cholesterol | 5 mg | 2% |
| Sodium | 40 mg | 2% |
| Total Carbohydrate | 7 g | 3% |
| Dietary Fiber | 0.3 g | 1% |
| Sugars | 3 g | — |
| Added Sugars | 3 g | 6% |
| Protein | 0.4 g | 1% |
| Vitamin D | 0 mcg | 0% |
| Calcium | 5 mg | 0% |
| Iron | 0.2 mg | 1% |
| Potassium | 20 mg | 0% |
Add a little more molasses for a deeper flavor, or extra ginger for a spicier bite. For extra snap, bake until edges are firm and centers just set. Thinner cookies bake crispier; thicker cookies stay chewier.
Storage:
Proper storage is key to maintaining that perfect crisp snap and spicy flavor of your gingersnaps.
Keep them fresh: Airtight Container: Store your gingersnaps in an airtight container at room temperature. This prevents moisture from softening the cookies and helps preserve their crunch.
Avoid Humidity: Keep the container in a cool, dry place away from heat sources and humidity, which can make the cookies soggy.
Separate Layers: If stacking gingersnaps, place parchment paper or wax paper between layers to prevent sticking.
Shelf Life: When stored correctly, gingersnaps can stay fresh and crisp for up to two weeks.
Freezing: For longer storage, freeze gingersnaps in a sealed freezer bag or airtight container. They can last up to 3 months in the freezer. Thaw at room temperature before serving to regain their crispness.
Re-crisping: If your gingersnaps lose their snap, pop them in a preheated oven at 300°F (150°C) for 5-7 minutes to refresh their crisp texture.
