Gingersnap Cookies (Printable Version)
Crunchy, spicy-sweet cookies with warm ginger, cinnamon, and cloves featuring a signature crackled top.
# 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:
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 well 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.
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 evenly.
07 - Place sugar-coated dough balls 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.
# Expert Tips:
01 -
- They develop that signature crackled surface that makes them look like they came from a bakery window
- The spice blend creates this warming kick that pairs perfectly with morning coffee or evening tea
02 -
- Do not overmix the dough once you add the flour or the cookies will become tough instead of tender
- The sugar coating is essential for that crackled appearance so do not skip this step
03 -
- Use room temperature ingredients to ensure the dough comes together smoothly without pockets of unmixed butter
- Chill the dough for 30 minutes if it feels too sticky to work with