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Crispy Gingersnap Cookies

Crispy Gingersnap Cookies

These crispy gingersnap cookies combine 2 1/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt, ginger, cinnamon, cloves, allspice, 3/4 cup butter, 1 cup sugar, 1 egg, and 1/4 cup molasses. You roll 1-inch dough balls in granulated sugar and bake them at 350°F for 10 to 12 minutes. Make these crispy gingersnap cookies for a classic gingersnap recipe that delivers crunchy holiday spice cookies.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 33 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 158
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup unsalted butter (softened)
  • 1 cup light brown sugar (packed)
  • 1 large egg
  • 1/4 cup molasses
  • 2.25 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon fine sea salt
  • 1/2 cup granulated sugar ((for rolling the cookies))

Equipment

  • Cookie scoop
  • Baking sheets
  • Parchment paper or silicone mat

Method
 

  1. Preheat the Oven
    Preheat the oven to 350°F. Line the baking sheets with parchment paper.
  2. Mix the Dry Ingredients
    In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and allspice. Set aside. Whisking helps distribute the baking soda evenly and prevents concentrated pockets in the dough.
  3. Cream the Butter and Sugar
    In a large bowl, beat the butter and 1 cup of sugar until combined and fluffy, about 2 minutes. The mixture does not need to look perfect. Just make sure the ingredients are well incorporated.
  4. Add the Egg and Molasses
    Beat in the egg and molasses until smooth. The mixture may look slightly curdled. This is normal.
  5. Combine the Wet and Dry Ingredients
    Gradually add the dry ingredients to the wet mixture. Mix just until combined. Avoid overmixing, as this can make the cookies tough.
  6. Roll and Coat
    Roll the dough into 1-inch balls. Roll each ball in granulated sugar, then arrange them on the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake
    Bake for 10 to 12 minutes, until the edges are set and the tops develop cracks. For chewy cookies, remove them while the centers still look slightly underdone. For crispier cookies, bake for an additional 1 to 2 minutes.
  8. Cool
    Let the cookies cool on the baking sheets for 5 minutes. Transfer them to a wire rack to cool completely. They will become firmer and slightly crispier as they cool.

Recipe Notes

Storage:
Store the cookies in an airtight container at room temperature for up to 7 days. You can also freeze the baked cookies in a freezer-safe container for up to 3 months.