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Crisp, spiced, and deeply aromatic, Gingersnap Crackers are the snappy cousins of their chewy American counterparts. These British-style treats are dry and crunchy, perfect for dunking in tea, pairing with cheese, or crumbling into crusts. With a firm bite and bold ginger flavor, they’re a pantry staple for spice lovers.

Main Ingredients:

• All-Purpose Flour (2¼ cups)
• Baking Soda (2 teaspoons)
• Ground Ginger (2 teaspoons)
• Ground Cinnamon (1–2 teaspoons)
• Ground Cloves (½ teaspoon)
• Salt (½ teaspoon)
• Butter or Shortening (¾ cup)
• Granulated Sugar (1 cup)
• Molasses (¼ cup)
• Egg (1 large)

Meal Type:

• Snacks
• Desserts

Cooking Method:

• Oven

Basic Cooking Steps:

Instructions:

1. Preheat Oven: Set oven to 350°F (175°C). Line baking sheets with parchment.
2. Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, spices, and salt.
3. Cream Butter & Sugar: In a separate bowl, beat butter (or shortening) and sugar until light and fluffy.
4. Add Wet Ingredients: Beat in egg and molasses until smooth.
5. Combine: Gradually add dry ingredients to form a stiff dough.
6. Shape: Roll dough into 1-inch balls, then roll in sugar. Flatten slightly for a thinner, crispier texture.
7. Bake: Bake for 12–15 minutes, or until edges are firm and centers are dry. For extra snap, bake 1–2 minutes longer.
8. Cool: Let cool completely on a wire rack for maximum crunch.

Recipe Links (External Sources):

• Handle the Heat – Crispy Gingersnaps
• Great British Chefs – Josh Eggleton’s Ginger Snaps

Soft vs. Snappy: What’s the Difference?

Not all gingersnaps snap! While American-style gingersnap cookies are often chewy and rich with molasses and spice, traditional British-style gingersnap crackers are crisp, dry, and snappy, perfect for dunking in tea or nibbling with cheese.

This page features the crisp, cracker-style gingersnap, known for its dry texture and satisfying snap. These spiced biscuits are perfect for dunking, pairing with sharp cheese, or using as a crust base for chilled pies. Prefer the tender chew of an American-style cookie? Visit our Gingersnap Cookies post to get that soft-in-the-center experience.

“Gingersnap” can mean very different things depending on the recipe and region. In the U.S., many so-called “gingersnaps” are soft and chewy, while the British-style ones are crisp, dry, and snappy, more like a spiced biscuit or cracker.

Chewy or Soft Gingersnaps

These tend to have:

• Shorter bake times (8–10 minutes)
• Higher moisture from molasses, brown sugar, or margarine
• Less flour relative to fat and sugar

Crispy or Crunchy Gingersnaps

These usually have:

• Longer bake times (12–15+ minutes)
• More granulated sugar than brown sugar
• Less moisture overall
• Higher baking soda for spread and crackle