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Crispy Ginger Cookies are a dream holiday cookie. Every bite of crunch, crispy, delectable ginger flavor will having you wanting more.
This is a sponsored post on behalf of Challenge Butter. All opinions are my own. Thank you for continuing to support the brands that make My Baking Addiction possible.
My husband has an obsession with store-bought cookies. The thinner and crispier, the better. Needless to say, it can sometimes be a little blow to this baker’s ego when he’ll gladly pass up a pan of freshly baked cookies for their pre-packaged counterpart.
I’ve spent countless hours trying to perfect a homemade version of his favorite chocolate chip cookies. Doing research, making copycat recipes that I found online… and they’re just never the same.
Now that the holidays are just around the corner, he came home from the market last week with a bag full of festive cookies. Gingersnaps, chocolate crinkles and the mint version of his all-time favorites. I mean seriously, our house has been brimming with cookies for weeks, but he just had to have those crispy store-bought ones.
I decided to accept the fact that replicating his beloved chocolate chip cookies at home just isn’t going to happen, so I though I’d give his holiday favorite a try – Crispy Ginger Cookies.
I used Challenge Butter to whip them up. If you’ve never tried Challenge Butter – you most definitely should. It’s made with 100% real cream, so there is nothing artificial about it. And it’s made from cows not treated with the Growth Hormone rbST. It’s our favorite butter to bake with.
Let me tell you – I feel like I won some kind of award. Eric (and Elle, and my dad) loved these cookies. Like, devoured them to the point where I had to intervene so I’d have some to photograph. They have perfectly crispy edges, with just the tiniest bit of chew in the center. There’s definitely a ginger kick, exactly what you want in this kind of holiday cookie.
You can even enjoy them warm from the oven any time of year when you follow my instructions for how to freeze cookie dough!
I hope you’ll skip the store-bought gingersnaps and try these on for size. They’re SO good!
Crispy Ginger Cookies
Ingredients
- ¾ cup unsalted Challenge Butter
- 1 cup granulated sugar plus additional for rolling
- 1 egg
- ¼ cup molasses
- 1 ½ teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 tablespoon ground ginger
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl with an electric mixer, cream the butter and 1 cup sugar on medium speed for about 2 minutes.
- Add in the egg and mix until fully incorporated.
- Add molasses and vanilla and mix until combined. Scrape down the sides of your mixing bowl.
- In a medium bowl, whisk together the flour, baking soda, cinnamon and ginger.
- Gradually add the dry ingredients to the butter mixture and mix until just combined.
- Use a medium cookie scoop (about 1 ½ tablespoons) to create dough balls.
- Roll each dough ball in granulated sugar and place on prepared cookie sheets at least 2 inches apart.
- Bake in preheated oven for 11-13 minutes.
- Allow cookies to cool on pan for 5 minutes before removing to a wire rack to cool completely. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
mhhh……am just salivating looking at the ginger biscuits,am just imagining myself with a warm cup of milk an d the ginger in a plate.
These are the bomb! So simple and absolutely delicious. I added more ginger [just because I like it] and topped with slivers of candied ginger before baking. Crispy with a perfect hint of chewy ginger at the center. I baked between 12-13 minutes and doubled the recipie. LOVE!
So happy to hear you enjoyed them, Phyllis! Thanks for stopping by and leaving your feedback!
-Jamie
It’s in the oven now. Smells amazing. I rolled the dough into a sheet tray to bake. Then plan to blitz and use as a base for cheesecake! Tis the season for baking!
I hope you loved them, Kathy! Happy Holidays to you and yours!
-Jamie
Love this recipe! Thank you so much for sharing!!! I added a teaspoon of salt. They’re a real crowd pleaser!!
I’m so glad you liked them, Taylor! They’re popular in my house as well!
Hi Jamie, can I use something instead of mollases and just butter, not Challenge butter?
Cookies looks delicious, can’t wait to bake them!:))
Hi, Beka! Try substituting honey for the molasses. I’ve never tried it, but I think it should be fine. And regular butter should work well. I hope you enjoy them!
Can I use Land o Lakes margarine in lace of the butter? I’ts 80@ vegtable oil.
Hi, Renee! I think you can probably use margarine, but the texture may turn out differently. Let me know how it goes!
Thank you so much for a crispy gingersnap recipe. They are so hard to find,I don’t know why. Can this recipe be doubled and if so are there any other adjustments needed other than doubling everything? Thank you for a response.
Hi, Renee! This recipe can definitely be doubled, and I don’t think any extra adjustments are necessary. I hope you enjoy the cookies!
Hi …the biscuit barrel is empty..I can’t have a cuppa without munching.. hubby’s face looked like he lost his best friend, so had to make a plan!! Found it!! Thank you so much for a great recipe.. almost perfect..mine more raised at top but taste is great…God bless.
Thank you so much, Brenda! I hope your husband enjoys them!
Hi – I really like totally crunchy cookies, no chewy center, just crunch crunch all the way … do you know what cookie sandwich filling recipe I could use that won’t add any moisture so that evens days later the outside cookie shells remain just as crunchy as first baked, please? Thanks :) P.S. Shockingly impressed how thin and even your ginger cookies look … envious!
Hi, David! I’m not sure exactly what you’re looking for, but you could give my Gingerbread Sandwich Cookies with Cinnamon Cream Cheese Filling a try. Let me know how it goes!
These look so delicious and evenly baked. This is what i struggle with. What is the secret? Is it the medium heated oven and a bit of patience or is it something else. Mine usually get overcooked. Thanks in advance.
Hi, Shirley! I’m sorry about the overcooked cookies. Do you have a thermometer in your oven? Maybe your oven is uneven or too hot. Let me know if I can help further. Take care!