• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Kickass Baker
  • Home
  • About Me
  • Recipes
  • Let's Work Together!
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Me
  • Recipes
  • Work With Me
  • Baking Resources
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Cookies

    Crispy Gingersnap Cookies (No Molasses)

    January 22, 2022 By Kimberlee Ho Leave a Comment

    Jump to Recipe Print Recipe

    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.

    This is an easy cookie recipe that's a take on the classic holiday cookie recipe, but suited for year-round enjoyment. And this amazing recipe for crispy gingersnap cookies contains no molasses.

    Gingersnap cookies are a great recipe for beginning bakers.

    Disclosure: I have included links to some great products and services that I think you’ll love. I use them myself and only recommend them because I love them. If you purchase via the links I may earn a small commission. As an Amazon Associate, I earn from qualifying purchases.

    Gingersnap Cookies without Molasses

    Molasses is a common ingredient found in classic holiday cookies such as gingerbread cookies. Often paired with warm spices like cinnamon and ginger, these types of cookies are popular during the Christmas season.

    I know there are many of you out there searching for ginger cookies without molasses. And this recipe is it! These cookies capture all the warm flavors of the original recipe for most gingersnap recipes, but without molasses. In fact, there's no eggs in this recipe either! More on that later.

    To achieve a similar flavor in these cookies to gingersnap cookies with molasses, we use dark brown sugar plus the warm spices of cinnamon and ground ginger. Afterall, brown sugar is white sugar with molasses in it! Brown sugar plays a few roles in this recipe - it adds moisture and sweetness as well as that hint of molasses flavor.

    These gingersnap cookies are easy to make and even more delicious.

    Crispy Gingersnaps

    There are loads of different variations of ginger cookies out there. This one happens to be for crispy cookies versus soft and chewy ginger snap cookies.

    To achieve the crispy texture, a high ratio of granulated sugar is used in this recipe. This recipe is also eggless. When eggs are added to cookie dough, they add structure, height and leavening to cookies. Adding only egg yolk would result in fudgier cookies while adding only egg whites would result in airier, cakey cookies.

    Since we are going for a crispier cookie, omitting the eggs helps achieve this result. Instead of eggs, milk is used to help bind the cookie dough. And it works perfectly here!

    If you prefer a chewy gingersnap recipe, I would recommend substituting some of the granulated sugar for brown sugar. Try ¾ cup granulated sugar plus ½ cup dark brown sugar.

    If you like the crinkle top look of these cookies, I recommend baking up some soft brown sugar cookies. They are equally delicious, just a fun, different flavor.

    Everyone loves a homemade gingersnap cookie.

    Ingredients Needed to Make This Recipe

    To make this recipe, you'll need the following ingredients:

    • All-Purpose Flour
    • Salt - I like to use kosher salt, but you can use whatever you have. Adjust amount according to your preferences
    • Baking soda
    • Ground ginger
    • Ground cinnamon
    • Ground cloves (optional) - I choose not to use cloves because I don't care for the flavor, but that's a personal preference
    • Unsalted butter - make sure you leave it out on the counter for at least 30 minutes, preferably 1 hour or more, before using to achieve room temperature butter that blends well with the sugar
    • Granulated sugar
    • Dark brown sugar - dark brown sugar has more molasses flavor than light brown sugar, that's why I recommend using dark vs light. If you only have light, that will certainly work here, however, the molasses flavor may not be as strong
    • Milk - I use whole milk, although 2% / lowfat will also work just fine. If you wish to use non-dairy milk, that will work too!

    LIKE THIS RECIPE? FOLLOW ME ON PINTEREST FOR LOTS MORE RECIPES JUST LIKE THIS ONE!

    Let the kids help roll the dough into balls when you make these gingersnap cookies.
    Bake a batch of these homemade gingersnap cookies for a bake sale, after school snack, or sweet treat.

    How to Prepare this Recipe

    To prepare these cookies, start by whisking together the dry ingredients including the spices in a large bowl. Next, cream together the butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. A hand mixer and large mixing bowl may be used instead of an electric stand mixer.

    Once the butter and sugars are light and fluffy, add in the milk followed by the flour mixture. Using a cookie scoop, form the soft dough into balls by rolling between the palms of your hands. Roll in granulated sugar and place on prepared baking sheets lined with parchment paper or silicone baking mats.

    Bake for 12 minutes. Using the flat bottom of a glass, press down gently on the hot cookies as soon as they are pulled from the oven, while they are sitting on the hot cookie tray. Allow cookies to cool. The cookies will get crispy as they cool.

    You'll want to make two batches of these easy gingersnap cookies because they're that good.

    Looking for more cookie recipes? Give these a try:

    1. Brown Sugar Cookies: This recipe is one of the most popular recipes on the blog! Not only are these Brown Sugar Cookies loaded with flavor, they also have cinnamon and cardamom in them making for a super delicious, subtlety spiced bite that's sure to please taste buds near and far.
    2. Salted Caramel Stuffed Dark Chocolate Cookies: These Salted Caramel Stuffed Dark Chocolate Cookies are also known as Better Than Sex cookies. Need I say more? They're huge and stuffed with ooey gooey melty caramel all wrapped up in decadent dark chocolate and topped with just the right amount of flaky sea salt. You can go no wrong with these cookies!
    3. Cinnamon Toast Crunch Cookies: This recipe will make you feel nostalgic for those days of scarfing down the cinnamony sweetness of this cereal while reading the back of the cereal box before heading off to middle school. These delicious cinnamon toast crunch cookies are packed with cinnamon sugar flavor, crisp on the outside and just the perfect dessert to make with cereal.
    These gingersnap cookies are easy to make and even more delicious.
    Can this recipe be made with fresh ginger?

    I have not tried making this recipe with fresh ginger, however, if I were to try it, I would recommend finely grating the ginger and squeezing it well with a lint-free kitchen towel to remove as much moisture as possible before adding to the cookie dough.

    What spices are in gingersnap cookies?

    Classic gingersnaps contain ginger, cinnamon, cloves and molasses. In this recipe, no molasses is used and cloves are optional.

    I have seen ginger cookie recipes with black pepper as an ingredient. Can I add black pepper to this recipe?

    Sure! I would recommend adding ¼ teaspoon black pepper to this recipe for an extra layer of flavor and warmth.

    How do I store gingersnap cookies?

    Once cool, store these cookies in an airtight container at room temperature for up to one week.

    Can these cookies be frozen?

    Yes! The baked and cooled cookies can be frozen for up to 3 months. Simply place cookies in a single layer on a baking tray and freeze for at least an hour. Once the cookies are frozen, place them in a freezer-safe food storage bag in the freezer for up to 3 months. Thaw at room temperature.

    Can I make these cookies chewy instead of crispy?

    The high ratio of granulated sugar is what helps these cookies get crispy. To make a chewy cookie  instead, substitute some of the granulated sugar for brown sugar. Try ¾ cup granulated sugar plus ½ cup dark brown sugar.
     
    You can also try baking the cookie dough without rolling the cookie balls in granulated sugar. I would also recommend skipping the step where the cookies are flattened.

    I really like the taste of ginger. Can I use more to make spicy cookies?

    Yes! To amp up the ginger flavor, add up to one tablespoon of ground ginger to this gingersnap cookie recipe for spicier cookies.

    FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!

    Gingersnap cookies are a great recipe for beginning bakers.

    Gingersnap Cookies

    These crispy gingersnaps will soon become a favorite cookie in your house! Perfect for after school (or late night!) snacking, these ginger snaps come together super quickly and have a perfectly crispy texture.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes
    Cook Time: 12 minutes
    Course: All Recipes, Dessert, Snacks
    Cuisine: American
    Servings: 24 servings
    Calories: 300kcal
    Author: Kimberlee Ho
    US Customary - Metric

    Ingredients

    • 2 cups all-purpose flour
    • 1 teaspoon kosher salt
    • ½ teaspoon baking soda
    • 2 teaspoons ground ginger
    • ½ teaspoon ground cinnamon
    • ½ teaspoon ground cloves optional
    • 1 ½ sticks unsalted butter room temperature
    • 1 cup granulated sugar
    • ¼ cup dark brown sugar packed
    • 4 tablespoons milk room temperature (may be substituted for non-dairy milk)
    • ½ cup granulated sugar for rolling
    US Customary - Metric

    Instructions

    • Preheat the oven to 350ºF (170ºC). Line two baking sheets with parchment paper or silicone baking mats and set aside.
    • In a medium-sized bowl, combine the flour, salt, baking soda, ginger, cinnamon and cloves, if using. Whisk together and set aside.
    • In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, granulated sugar and brown sugar for about 5 minutes until very light and fluffy, stopping to scrape the sides and bottom of the bowl at least once. Add the milk and continue beating until smooth, scraping the bowl as needed to ensure everything is thoroughly combined. 
    • Reduce mixer speed to low and stir in the dry ingredients. Stop the mixer and scrape down the bowl. Stir again for a few seconds to combine. Do not overmix, as this will result in tough, dry cookies.
    • Use a small ice cream scoop to scoop out 1 ½ tablespoon-sized pieces of dough. Roll the dough between your palms to form a smooth ball then roll in the ½ cup granulated sugar to cover all sides. Place the dough on the prepared baking trays leaving about 2 inches between.
    • Bake the cookies for about 12 minutes, rotating trays halfway through.
    • As soon as you remove the cookies from the oven, use the flat bottom of a measuring cup or a glass and press down gently. Allow to cool on the trays for 10 minutes. The cookies will crisp as they cool.

    Notes

    Store cooled cookies in an airtight container at room temperature for up to 5 days.

    Nutrition

    Calories: 300kcal
    Did you make this recipe?Tag @kickassbaker on Instagram so I can see!

    SAVE THIS RECIPE FOR LATER! PIN THE IMAGE BELOW TO PINTEREST

    Make a batch of these gingersnap cookies whenever you need a quick and easy treat.

    Notice: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. By clicking on any of these links, you are consenting to us to place cookies on your browser.

    Filed Under

    Cookies
    « Homemade English Muffin Sandwich Bread
    Easy Chocolate Truffles Recipe (with butter) »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hey there!  Thank you so much for visiting Kickass Baker!  I’m Kim, the working mom and home baker behind this blog.  I know how crazy life can be.  Too often, we can beat ourselves up and give up things we enjoy because we think we aren’t great at them.  But you are kicking ass everyday and I’m here to help you bake up some crazy-good recipes and embrace your Kickass Baker!

    More about me →

    Popular

    • Bakery-Style Double Chocolate Chip Muffins Recipe
    • Dalgona Coffee Chocolate Cake
    • Fluffy Challah Bread
    • One Hour Cinnamon Rolls
    • Brioche Donuts with Vanilla Cream Filling
    • Challah Rolls

    Let's Connect!

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    FeedFeed

    Hey there!  Thank you so much for visiting Kickass Baker!  I’m Kim, the working mom and home baker behind this blog.  I know how crazy life can be.  Too often, we can beat ourselves up and give up things we enjoy because we think we aren’t great at them.  But you are kicking ass everyday and I’m here to help you bake up some crazy-good recipes and embrace your Kickass Baker!

    More about me →

    Popular

    • Bakery-Style Double Chocolate Chip Muffins Recipe
    • Dalgona Coffee Chocolate Cake
    • Fluffy Challah Bread
    • One Hour Cinnamon Rolls
    • Brioche Donuts with Vanilla Cream Filling
    • Challah Rolls

    Footer

    ↑ back to top

    About

    • About Kim
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Kickass Baker