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Crispy Gingersnap Cookies Recipe

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★★★★★

5 from 69 reviews

These Crispy Gingersnap Cookies are delightfully crunchy with a perfect balance of warm spices and rich molasses flavor. Easy to make and perfect for holiday treats or any time you crave a classic spiced cookie with a satisfying snap.

Ingredients

Scale

Main Ingredients

  • 1 1/2 sticks (170 grams) unsalted butter, at cool room temperature
  • 3/4 cup (150 grams) granulated sugar
  • 1/4 cup (50 grams) lightly packed light brown sugar
  • 1/3 cup (113 grams) unsulphured molasses (NOT blackstrap)
  • 1 large egg
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 1/4 cups (286 grams) all-purpose flour, measured correctly
  • 1/2 cup (100 grams) granulated sugar (for rolling)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
  2. Cream Butter and Sugars: In a large bowl, use a hand or stand mixer to cream together the unsalted butter, granulated sugar, and light brown sugar until the mixture is fluffy and pale in color, about 3-4 minutes.
  3. Add Molasses and Egg: Beat in the molasses and the egg to the creamed butter and sugar until fully incorporated and smooth.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the sea salt, baking soda, ground ginger, cinnamon, cloves, and all-purpose flour until evenly combined.
  5. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until the dough forms and all flour is incorporated, being careful not to overmix.
  6. Chill the Dough: Cover the dough with plastic wrap and chill it in the refrigerator for at least 30 minutes to firm up, which helps in rolling and creates a better texture.
  7. Shape and Roll: Scoop tablespoon-sized portions of dough and roll them into balls. Then roll each ball in the 1/2 cup granulated sugar to coat evenly.
  8. Bake the Cookies: Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes or until the cookies are crispy around the edges and slightly soft in the center.
  9. Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to wire racks to cool completely, which helps achieve that crisp texture.

Notes

  • Use unsulphured molasses for best flavor; blackstrap molasses is too strong and bitter.
  • Measuring flour correctly by spooning into the cup and leveling off prevents dense cookies.
  • Chilling the dough is important to prevent excessive spreading and maintain cookie shape.
  • For a softer cookie, reduce baking time by a minute or two.
  • Store cookies in an airtight container at room temperature for up to one week.

Keywords: Gingersnap, Cookies, Crispy, Molasses, Holiday Cookies, Spiced Cookies

Find it online: https://busyrecipe.com/crispy-gingersnap-cookies-recipe/