Gingersnap Cookies (Printable Version)

Crunchy, spicy-sweet cookies with classic crackled surface and warm ginger flavor

# What You Need:

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

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

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.

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.

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 10–12 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.

01 -

That perfect snap followed by a soft, spicy center that makes you reach for just one more
The dough comes together in under 20 minutes but tastes like you spent all afternoon on them
Something magical happens between molasses and ginger that your grandmother would have approved

02 -

Underbaking slightly gives you that chewy center, while an extra two minutes creates the ultimate crunchy snap
The sugar coating is non-negotiable, it creates that beautiful crackled surface as the cookies spread
These actually taste better the next day when the spices have had time to make friends

03 -