Gingersnap Cookies

Best Gingersnap Cookies ever! Ultra-thin gingersnap cookies with molasses and ground ginger, baked until lightly browned and crispy.

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Photography Credit: Elise Bauer

My mother doesn’t bake. She’s a great cook, but she avoids recipes and baking usually entails rather particular recipes, so she leaves the baking to my father and me.

She also has a well developed sweet tooth, so when she has a hankering for a baked good she drops oh so many not-so-subtle hints about what would be really wonderful for dad or me to make.

Her most requested cookie?

This one, the ultra-thin gingersnap.

Thin and crisp, the cookie practically melts in your mouth. Once you have one, it is almost impossible to stop eating them.

Gingersnap Cookies

The original recipe was passed along from food blogger to food blogger years ago by a woman who has since stopped blogging. She claimed to have gotten the recipe from Chez Panisse, when she asked for it while interviewing for a job.

The two keys to this recipe I’ve found are 1) slicing the frozen cookie dough as thin as possible, the thinner the cookie, the crispier it will be, and 2) including the 1/8 of a teaspoon of finely ground black pepper that the recipe calls for.

Black pepper is an odd ingredient to add to a cookie, but you’ll just have to take it on faith that it works in this recipe. Unless you have an aversion to black pepper, be sure to include it.

Gingersnap Cookies Recipe

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  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Freezing time: 12 hours
  • Yield: Makes 6 to 8 dozen cookies

In place of parchment I've started to use silicone baking sheets for cookie making; nothing sticks to these mats and clean-up is a breeze.

Ingredients

  • 8 oz unsalted butter
  • 1 1/4 cup + 2 Tbsp. granulated sugar
  • 1/2 teaspoon vanilla extract
  • 2 small eggs or 1 1/2 large eggs
  • 1/3 cup molasses
  • 3 cups all-purpose flour
  • 2 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 teaspoon cinnamon
  • 2 1/2 teaspoon ground ginger
  • 1/8 teaspoon finely ground black pepper

Method

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

2 Whisk together dry ingredients: Vigorously whisk together the dry ingredients (flour, baking soda, salt, cinnamon, ground ginger, finely ground black pepper) in a bowl.

3 Add dry ingredients to wet ingredients: Add flour mixture to the butter/sugar/egg mixture, 1/3 at a time.  Mix only until the dry ingredients become incorporated.

4 Press into lined loaf pan, freeze: Line a 9" x 5" loaf pan with plastic wrap, so that some hangs over the outsides.  Press the dough into the bottom of the pan.  Pack it tightly, and try to make the top as level as possible.  Cover the dough with the plastic overhangs.  Freeze until very firm, preferably overnight.

5 Thinly slice from frozen dough: Unwrap and remove dough from the pan.  Slice brick into thin slices, no more than 1/8".

6 Bake: Working in batches, place thin slices on a parchment or a Silpat-lined sheet pan (space at least an inch apart) and bake at 350°F until the edges turn dark brown, 7-12 minutes, depending on how thinly you have sliced the dough. Check the oven for doneness at 7 minutes.

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Gingersnap Cookies

Showing 4 of 49 Comments

  • freida thomas

    Gingersnaps were a Friday night treat for my Mom’s siblings and cousins. At this year’s upcoming Family Reunion, I was asked to bring Gingersnap Cookies. They will be a treat for Mom’s generation (70+). I have tested this recipe and with an additional 1/4 tsp of ginger, they are exceptional.

    Unlike other cookie recipes, prolonged exposure to air softens them. What’s the best way to store two batches of this recipe? Will zip-lock bags serve to protect them and keep the cookies crisp?

    I look forward to your reply.

  • Chef-Boy Ortiz

    OK, I’m obviously no master chef, but I’ve got to ask – how much is half of an egg? (and don’t tell me “about fifteen cents”)

  • G Laus

    Quick question- But first, These are fantastic! When I took my first bite I was like “THAT’S the flavor I’m looking for!” Perfection. How do I use cookie cutter shapes after I slice from the brick? If possible I’d like to make these with holiday shapes for Christmas. THANKS A BUNCH!

  • Debbie

    I have the mix in the freezer and will be baking them tomorrow. Not having any golden syrup at home, I did the next best thing and made it. Will let you know how the ginger snaps come out. Thanks in advance for the recipe though.

  • Marcy

    Let me start by saying I don’t like things with a strong ginger taste. In fact, I always said I don’t like ginger cookies at all. I made some of these to take to a fondue party as I figured people would like dipping them in chocolate…and then completely fell in love with them. They are amazing. I’ve taken to calling them spice cookies. For those who were concerned about the pepper…my family HATES pepper and they loved these cookies. The only change I made is I used only 2 teaspoons of cinnamon and ginger and added 1 tsp of freshly ground nutmeg (my favorite spice for baking). I did put my first batch in a jelly roll plan so they would be thinner and that worked as well. These are now part of my permanent holiday cookie list (I made 3 batches of these this season alone) and will likely use during the year as well. They are great with hot cocoa or coffee too!

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