Gingersnap Cookies (Printable)

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

# 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 fully incorporated and smooth.
05 - Gradually add dry ingredients to the wet ingredients, mixing just until no flour streaks remain. Do not overmix.
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 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 - Cool on baking sheets for 5 minutes to set, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • The sugar coating creates that irresistible crackled surface that makes these look bakery perfect
  • They strike that perfect balance between crispy edges and slightly chewy centers
02 -
  • The cookies will look underbaked when you pull them out but they firm up as they cool
  • Room temperature ingredients are non negotiable here or the dough will not come together properly
03 -
  • Chill the dough for 30 minutes if it feels too sticky to work with
  • Use a cookie scoop for uniform size and even baking every time

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