Gingersnap Cookies (Printable)

Crunchy, spicy-sweet cookies with classic crackled tops, ideal for holiday baking.

# What You'll 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 Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl until well combined.
03 - Beat butter and granulated sugar together in a large bowl until light and fluffy, about 2-3 minutes.
04 - Beat in the egg until incorporated, then mix in the molasses until well combined.
05 - Gradually add dry ingredients to the wet mixture, mixing just until fully incorporated. Do not overmix.
06 - Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in additional granulated sugar to coat evenly.
07 - Place sugar-coated dough balls on prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 10-12 minutes until cookies are puffed and tops show characteristic crackled surface. For crispier texture, extend baking time to 14 minutes.
09 - Let cookies rest on baking sheets for 5 minutes to set, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The combination of dark molasses and four different spices creates depth that store bought cookies can never match
  • That signature crackled top forms like magic in the oven making even imperfect batches look beautiful
02 -
  • Chilling the dough for 30 minutes helps control spreading if your kitchen is warm
  • The sugar coating is not optional for the classic crackled appearance
  • These cookies continue to crisp as they cool so do not overbake
03 -
  • Use a cookie scoop for uniform sizing so they all bake at the same rate
  • Rotate your baking sheets halfway through for even browning

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