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Gingersnap Cookies (Thin & Crispy)

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“Yummy gingersnap cookies for those who like them thin and crispy. A modification on a recipe from Prep time includes freezing time; amount of cookies produced will depend on how thinly they are sliced.”
8hrs 15mins
24 cookies

Ingredients Nutrition


  1. Beat butter and sugar together until light and fluffy.
  2. Add vanilla and eggs and mix until well blended.
  3. Add molasses and mix until well blended.
  4. Sift remaining ingredients together in a separate bowl.
  5. Add dry ingredients to butter mixture in two batches, stirring until just combined.
  6. Line a mini loaf pan with plastic wrap or aluminum foil, or use a foil baking pan. Pack dough tightly into the pan; use your hands, it's easier. Cover dough and place in freezer overnight.
  7. Remove from freezer and pan and unwrap dough. Slice the dough brick into thin slices, no more than 1/8 inch. This can be kind of a pain; a wire cutter is the easiest, if you have one.
  8. Place slices on parchment lined cookie sheet or silicone baking mat, 1 inch apart. Bake at 350 until edges turn dark, 7-12 minutes depending on the thickness of the cookies.

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