Crispy Gingersnap Cookies (no molasses)

These crispy gingersnap cookies (with no molasses) will soon become a favorite cookie in your house, just as it is in mine! Perfect for after school (or late night) snacking, these ginger snaps come together super quickly.

These are crisp, crinkly, lightly spiced, and there's no molasses and no eggs in the dough. If you've been hunting for ginger snaps without molasses because you ran out (or just don't keep it around), this is the one. It's an easy one to add to your lineup of holiday-ready cookie recipes, but honestly I make them all year.

Readers agree! Irene called them "quick and easy," and LYN said she'll "make them again for sure."

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So how do you get that gingersnap flavor without molasses?

Dark brown sugar. Brown sugar is just white sugar with molasses mixed in, so you still get that deep, warm flavor without opening a jar of the sticky stuff.

I tried a bunch of variations on the classic gingersnap to land on this crispy version. Dark brown sugar with ground ginger and cinnamon gives you all that warm flavor, no molasses needed.

💡 Use dark brown sugar, not light. Dark has more molasses in it, and that's where the flavor comes from in these ginger cookies without added molasses. Light brown sugar works in a pinch, but the cookies will taste a little flatter.

Why they bake up crispy

Two things do the work here:

• No eggs. Eggs add structure and lift, which pushes cookies toward soft and cakey. A few tablespoons of milk binds the dough instead, and it works perfectly.

• Lots of granulated sugar. A high ratio of white sugar to brown is what makes them snap.

What I've learned making these

• I skip the cloves. I don't love the flavor, so they're optional in the card. A reader named Adam agreed and found the full amount a bit overpowering. If you want them, try half.
• Give your butter time. Leave it on the counter at least 30 minutes (an hour is better) so it creams up light and fluffy with the sugar.
• Don't overmix once the flour goes in. Overmixing gives you tough, dry cookies.
• Want more spice? LYN bumped up the ginger and cinnamon and added chopped candied ginger. A pinch of black pepper (about ¼ teaspoon) adds nice warmth too.

How they come together

Whisk the dry stuff, cream the butter and sugars, add the milk, then the flour mixture. Roll the dough into balls and coat them in sugar. This is a great step to hand off to the kids.

Bake about 12 minutes. They'll look puffy and crackled when they come out.

💡 Press them gently while they're hot. Right out of the oven, gently press each cookie with the flat bottom of a glass or measuring cup. That flattens them out so they crisp up evenly as they cool. Wait too long and they'll crack instead of flatten.

The full measurements and steps are in the recipe card below.

Want them chewy instead?

Swap some of the white sugar for brown: ¾ cup granulated plus ½ cup dark brown. Skip rolling the dough balls in sugar, and skip pressing them after baking.

Storing and freezing

Keep cooled cookies in an airtight container at room temperature for up to 5 days. Baked cookies freeze well for up to 3 months. Freeze them in a single layer first, then move them to a freezer bag.

If you're baking for the holidays, these go great on a cookie tray next to my classic slice-and-bake vanilla shortbread.

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