Gingersnap Cookies (Printable Version)

Crunchy, spicy-sweet cookies with warm spices and molasses, featuring the classic crackled tops everyone loves.

# 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 Make:

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 fully incorporated and smooth.
05 - Gradually add dry ingredients to wet ingredients, mixing just until flour disappears. Do not overmix.
06 - Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in granulated sugar to coat completely.
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 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The crackled tops make these cookies look like you bought them from a fancy bakery
  • They strike that perfect balance between crispy edges and chewy centers
  • The spice blend fills your whole house with the most incredible aroma
  • These cookies actually get better after a day or two in the cookie jar
02 -
  • Room temperature ingredients make a huge difference in how the dough comes together
  • Rolling the dough balls in sugar is what creates that beautiful crackled appearance
  • These cookies continue cooking on the hot baking sheet, so pull them out when they still look slightly underdone
  • The dough firms up in the refrigerator, so if it's too sticky to handle, chill it for 15 minutes
03 -
  • Use unsulphured molasses, not blackstrap, for the best flavor and color
  • If your dough feels too sticky, let it chill in the refrigerator for 30 minutes before scooping
  • Rotate the baking sheets halfway through for even browning

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