Gingersnap Cookies (Printable)

Crunchy, spicy-sweet cookies with classic crackled surface and warming spices.

# What You'll 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 until well combined.

03 - In a large bowl, beat butter and sugar together until light and fluffy, about 2 to 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 to 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 -

The combination of warm spices hits that perfect cozy spot between comforting and exciting
That signature crackled top forms without any fancy techniques or tricks
They disappear from cookie jars faster than any other treat I bake

02 -

Underbaking by a minute keeps them delightfully chewy while extra time creates that snap-your-teeth crunch
The sugar coating is not optional since it creates that bakery-style crust that sets these apart from soft gingerbread
These cookies actually taste better the next day as the spices have time to meld and deepen

03 -