Gingersnap Cookies (Printable)

Crispy, aromatic cookies with warm spices and signature crackled tops.

# 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 - Whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl.
03 - Beat butter and sugar together until light and fluffy, about 2 to 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 to 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 Hints:

01 -
  • These cookies develop that signature crackled top that makes them look like they came from a professional bakery, but the method is surprisingly forgiving
  • The spice blend creates this perfect warming effect that feels like being wrapped in a blanket on a cold day
02 -
  • Underbaking slightly yields chewier cookies, while extending the time creates that satisfying snap that makes gingersnaps famous
  • A pinch of black pepper in the spice blend adds this incredible background warmth that people notice but cannot place
03 -
  • Room temperature ingredients incorporate better and prevent the dreaded separation that can happen with melted butter
  • Measuring flour correctly by spooning and leveling makes these cookies consistently tender rather than dense

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