Gingersnap Cookies
Spicy molasses-scented cookies with crackled tops and a tender bite, ideal for holiday cookie trays.
Ingredients
Dry Ingredients
- 2.25 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp baking soda
- 0.25 tsp salt
- 1.5 tsp ground cinnamon
- 0.25 tsp ground cloves
Wet Ingredients
- 0.75 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 1 large egg
- 0.25 cup molasses
Coating
- 0.33 cup coarse sugar
Instructions
Dry Ingredients
- Whisk flour, ginger, baking soda, salt, cinnamon, and cloves in a bowl until evenly combined.
Wet Ingredients
- Cream butter and sugars for 2–3 minutes until pale and fluffy.
- Beat in egg, then mix in molasses on low speed until smooth.
Combine
- Slowly add dry ingredients to wet mixture, stirring on low until no streaks of flour remain.
Shape & Bake
- Form 1½-tablespoon dough balls, roll in coarse sugar, and place 2 inches apart on parchment-lined sheets.
- Bake at 350°F (177°C) for 8–10 minutes, rotating pans halfway, until edges are set and tops crackle.
- Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
These Gingersnap Cookies can be frozen for up to 3 months. Cool completely before bagging to avoid sogginess.
Reheat at 300°F for 3–4 minutes to restore crispness.