Gingersnap Cookies (Printable version)

Crunchy, spicy-sweet cookies with warm ginger, cinnamon, and molasses. Classic crackled surface perfect for holiday baking.

# List of ingredients:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 2 teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/2 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 2 teaspoons baking soda
07 - 1/4 teaspoon salt

→ Wet Ingredients

08 - 3/4 cup unsalted butter, softened
09 - 1 cup granulated sugar plus extra for rolling
10 - 1/4 cup unsulphured molasses
11 - 1 large egg

# Directions:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl until thoroughly blended.
03 - Beat softened butter and granulated sugar together in a large bowl until light and fluffy, approximately 2-3 minutes.
04 - Beat in the egg until incorporated, then mix in molasses until well combined.
05 - Gradually add dry ingredients to wet mixture, mixing just until fully incorporated. Do not overmix.
06 - Scoop tablespoon-sized portions and roll into balls. Coat each ball thoroughly in granulated sugar.
07 - Place sugar-coated dough balls on prepared baking sheets, spacing 2 inches apart to allow spreading.
08 - Bake for 10-12 minutes until cookies are puffed with crackled tops. Extend to 14 minutes for crispier texture.
09 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The exterior crunch gives way to just enough chew, that perfect textural balance that makes you reach for seconds
  • These cookies actually improve after a day in the tin, developing that snappy crisp that makes gingersnaps legendary
02 -
  • The cookies will look soft when you pull them out, but they firm up dramatically during those 5 minutes on the baking sheet
  • If you want true snappy gingersnaps that really snap, let them cool completely before storing, otherwise theyll retain too much moisture
03 -
  • Room temperature ingredients make all the difference in achieving the right texture, cold butter creates a completely different cookie
  • The molasses measurement can be tricky, spray your measuring spoon with oil first and the molasses will slide right out

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