Gingersnap Cookies (Printable)
Crunchy, crackled cookies infused with ginger, cinnamon, and molasses. Ready in 27 minutes.
# Ingredient List:
→ 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
# 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 thoroughly blended.
03 - Beat butter and granulated sugar together in a large bowl until light and fluffy, approximately 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 the flour disappears. Avoid overmixing.
06 - Scoop tablespoon-sized portions of dough and roll into balls. Coat each ball thoroughly in granulated sugar.
07 - Place sugar-coated dough balls on prepared baking sheets, spacing 2 inches apart to allow for spreading.
08 - Bake for 10-12 minutes until cookies are puffed and tops show crackled surface. For crispier texture, extend 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 look impressive but require zero fancy techniques
- These cookies actually improve in flavor after a day in the cookie jar
- Perfect balance of snap and chew that keeps people reaching for more
02 -
- Underbaking by a minute creates chewier centers while extra time makes them crisp
- Rolling dough balls in sugar is non negotiable for the classic crackled appearance
03 -
- Room temperature ingredients are crucial for proper dough texture
- Use a cookie scoop for uniform size and even baking