Mouthwatering Crispy Gingersnap Cookies

I love a perfect mouthwatering crispy gingersnap cookie. I know many people would rather have a chewy soft gingerbread cookie, but not me. I love those hard packaged ones in the stores, but my recently discovered love of baking means I love making my own more! I need to get in the kitchen and make these during a cool snap (ha! See what I did there!) this summer.

These are the perfect crispy gingersnap! They take a bit of time to make since you have to chill the dough for 4 hours over overnight, but it really helps the gingersnap to bake to perfection! I love to eat these when I have a bit of nausea from my MCAS, EDS, or POTS. They also help with indigestion and heartburn and digestion in general.

I try to keep them sealed when it’s really humid in the house – once they’re completely cooled. During the winter I store them in a container that isn’t airtight since my house is dry as a bone. This keeps them crispy longer.

I use my lovely KitchenAid Artisan 5qt Stand Mixer – this thing is amazing. I got it in Persimmon. I love orange and anything warm/fall colored, so it didn’t surprise the husband when I chose that color. I also use parchment paper on my cookie sheets. Cookies don’t stick and it’s easy clean up!

Mouthwatering Crispy Gingersnap Cookies
Yields 72
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Prep Time
5 min
Cook Time
10 min
Total Time
6 min
Prep Time
5 min
Cook Time
10 min
Total Time
6 min
55 calories
7 g
9 g
3 g
1 g
2 g
13 g
3 g
3 g
0 g
1 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 55
Calories from Fat 24
% Daily Value *
Total Fat 3g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 9mg
Sodium 3mg
Total Carbohydrates 7g
Dietary Fiber 0g
Sugars 3g
Protein 1g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 3⁄4 cups firmly packed dark brown sugar
  2. 1 1⁄2 cups (3 sticks) unsalted butter, softened
  3. 1 large egg
  4. 1 tbsp. grated peeled fresh ginger
  5. 1 1⁄4 tsp. baking powder
  6. 3 3⁄4 cups all-purpose flour
  7. 2 tbsp. ground ginger *
  8. 1 tbsp. ground cinnamon *
  9. 1⁄2 tsp. ground white pepper *
  10. 1⁄4 tsp. ground cloves *
  11. turbinado (raw) sugar - to sprinkle cookies before baking
  1. Using an electric mixer (I love my KitchenAid for this), beat the sugar and butter until smooth. Add the egg, and fresh ginger and beat well.
  2. In a bowl, whisk together the flour, baking powder, ground ginger, cinnamon, white pepper, and cloves.
  3. Gradually add the dry ingredients to the butter mixture, beating until well combined. (If you don't add it slowly - you'll have powdered ingredients all over you and your kitchen - ask me how impatient me knows!)
  4. Form the dough into a large disk, wrap in plastic, and chill for at least 4 hours or overnight. Spend some time with your family. 🙂
  5. Preheat the oven to 350°. Scoop out 1 tsp. of the dough at a time and roll it between the palms of your hands to form a ball. Place the balls on a cookie sheet and press down hard with the base of a drinking glass that has been dipped in flour so it doesn't stick to form thin rounds. Sprinkle the tops of the cookies with turbinado sugar and bake for 8 to 10 minutes, until crisp and browned. Transfer to a wire rack to cool.
  1. * I will sometimes use 3 tbsp + 1 tsp King Arthur Flour Gingerbread Spice.
Raven Hawk Endeavors

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