Crunchy Spicy-Sweet Gingersnap Cookies (Printable)
Crispy, crackled cookies spiced with ginger and molasses—ideal for holiday treats.
# 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 Steps:
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 until evenly blended.
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 and smooth.
05 - Gradually add dry ingredients to the wet ingredients, mixing just until incorporated. Do not overmix.
06 - Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in granulated sugar to coat evenly.
07 - Place sugar-coated dough balls on prepared baking sheets about 2 inches apart to allow for spreading.
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 before storing.
# Expert Suggestions:
01 -
- The crackled tops and sandy crunch make them impossible to stop eating
- They ship beautifully and actually taste better on day two
02 -
- Underbaked cookies will be soft and chewy, while a couple extra minutes creates that satisfying snap
- Room temperature butter creates the best texture, so plan ahead rather than microwaving
03 -
- Chill the dough for 30 minutes if it feels too sticky to handle
- Rotate the baking sheets halfway through for even browning