Gingersnap Cookies (Printer-friendly)

Crunchy, spicy-sweet cookies with classic crackled surface and warm spice blend.

# What You 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 in a large bowl until light and fluffy, about 2-3 minutes.
04 - Beat in the egg, then mix in molasses until well combined.
05 - Gradually add dry ingredients to wet ingredients, mixing just until incorporated.
06 - Scoop tablespoon-sized portions of dough, roll into balls, and coat each in granulated sugar.
07 - Place dough balls 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 crackled tops look like something from a bakery window but these come together in under 30 minutes
  • That perfect snap when you bite into them followed by the warming spices feels like a hug in cookie form
02 -
  • The crackled surface happens because the outside sets before the inside finishes rising so do not open the oven door too early
  • Rolling dough balls in sugar right before baking is what creates that sparkly crunchy coating that makes these look professionally made
03 -
  • Room temperature ingredients are non-negotiable here cold butter will not cream properly and your cookies will not develop those beautiful crackles
  • Use fresh spices if possible older ground spices lose potency quickly and these cookies rely on bold spiciness

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