Gingersnap Cookies (Printable)
Crunchy, crackled cookies spiced with ginger, cinnamon, and molasses
# What You’ll Need:
→ 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
# How To Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
03 - In a large bowl, beat butter and sugar together until light and fluffy, about 2–3 minutes.
04 - Beat in the egg, then mix in the molasses until well combined.
05 - Gradually add dry ingredients to the wet ingredients, mixing just until incorporated.
06 - Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in granulated sugar to coat.
07 - Place on prepared baking sheets about 2 inches apart.
08 - Bake for 10–12 minutes, until cookies are puffed and tops are crackled. For crispier cookies, bake up to 14 minutes.
09 - Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The cracked sugar crust gives way to a perfectly spiced interior that gets better with each passing day
- These come together in under 30 minutes but taste like they came from a professional bakery
02 -
- Underbaking slightly creates a softer cookie while a few extra minutes delivers the classic snap
- Rolling dough balls in coarse sugar instead of regular sugar creates an even better crunch
03 -
- Chill the dough for 30 minutes if it is too soft to roll into neat balls
- A pinch of black pepper in the spice blend adds surprising depth that keeps people guessing