Gingersnap Cookies (Printable)

Crunchy, spicy-sweet cookies with a classic crackled surface and warming ginger, cinnamon, and molasses flavors.

# What You Need:

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

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

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.

01 -

The exterior sugar creates that irresistible crunch while the inside stays perfectly tender
These cookies actually improve after a day, developing a deeper spiced flavor that makes them worth baking ahead

02 -

The sugar coating is non-negotiable, it creates the crackled surface and gives each bite that satisfying crunch
Underbaked is better than overbaked, they continue cooking on the hot pan and firm up as they cool

03 -

Chill the dough for 30 minutes if it feels too soft to roll, this also helps the cookies hold their shape better
Measure the molasses by spraying your measuring cup with oil first, so it slides right out instead of sticking