Classic Gingersnap Cookies (Printable)

Crunchy, spicy-sweet cookies with classic crackled tops and warming ginger, cinnamon, and cloves.

# 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 Steps:

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 until thoroughly blended.
03 - Beat butter and sugar together in a large bowl until light and fluffy, approximately 2-3 minutes.
04 - Beat in the egg until incorporated, then mix in the molasses until well combined.
05 - Gradually add dry ingredients to the wet mixture, mixing just until fully incorporated. Avoid overmixing.
06 - Scoop tablespoon-sized portions of dough and roll into balls. Coat each ball thoroughly in granulated sugar.
07 - Place sugar-coated dough balls on prepared baking sheets, spacing approximately 2 inches apart to allow for spreading.
08 - Bake for 10-12 minutes until cookies are puffed with crackled tops. For crispier texture, extend baking time to 14 minutes.
09 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely before serving.

# Expert Tips:

01 -
  • The snap is satisfying without being tooth-breaking, that perfect threshold between crunch and crumble
  • They actually improve after a day in the tin, developing this deeper, almost caramel-like flavor that makes them impossible to stop eating
02 -
  • Dont skip rolling the dough balls in sugar, its what creates that beautiful crackled surface and adds a satisfying crunch
  • The molasses can make these cookies darken quickly, so trust the time more than the color when checking for doneness
03 -
  • Chill the dough for 30 minutes if it feels too soft to handle, it will make rolling much easier
  • Add a pinch of black pepper to the dry ingredients for a subtle, grown-up twist that makes people wonder what your secret is

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