Crispy Gingersnap Cookie Recipe
User Reviews
4.7
111 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Additional Time
10 mins
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Total Time
52 mins
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Servings
32 cookies
-
Calories
111 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Crispy Gingersnap Cookie Recipe
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It's just not the holidays without my crispy gingersnap cookie recipe. It's full of spiced winter flavors and the perfect end to a meal.
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Ingredients
- 2¼ cups all-purpose flour
- ½ tablespoon ground cinnamon
- ½ tablespoon ground ginger
- 1 teaspoon baking soda
- ½ teaspoon ground cloves
- ¼ teaspoon kosher salt
- ¾ cup unsalted butter room temperature (1½ sticks)
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 tablespoon water
- ¼ cup unsulphured molasses
For Rolling
- 1 teaspoon ground cinnamon
- ¼ cup granulated sugar
Instructions
- Line 2 baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk the flour, ground cinnamon, ground ginger, baking soda, ground cloves, and salt together. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until fluffy, about 3 minutes.
- Add the egg and water and mix until combined, about 30 seconds.
- Pour the dry ingredients into the wet ingredients and beat just until combined. Do not overmix.
- Gently fold the molasses into the batter until combined.
- In a separate small bowl, combine the remaining 1 teaspoon of ground cinnamon and ¼ cup granulated sugar.
- Use a 2-tablespoon-sized cookie scoop to scoop out cookies one at a time. Drop cookie dough balls into the cinnamon sugar mixture roll around to fully coat the cookie dough ball. Use your hands to shape cookie dough into a ball (do not flatten) and place onto the prepared baking sheet. Repeat with remaining cookie dough. The cookie dough balls can be placed close together (but not touching) at this point. Later, you’ll space them properly before baking.
- Place the baking sheet in the freezer for 10 minutes. While the cookie dough is chilling, preheat oven to 350°F.
- Place cookie dough balls 2 inches apart onto the prepared baking sheet. Place one baking sheet of cookies into the oven. Leave the other cookies in the freezer until ready to bake.
- Bake cookies for 12-13 minutes, until the bottoms are lightly browned.
- Let cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.
- Repeat until all cookies are baked.
Notes
- Storage: Store crispy gingersnap cookies in an airtight container for up to 2 weeks at room temperature.
Nutrition Information
Show Details
Serving
1cookie
Calories
111kcal
(6%)
Carbohydrates
17g
(6%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
17mg
(6%)
Sodium
56mg
(2%)
Potassium
53mg
(2%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
141IU
(3%)
Vitamin C
1mg
(1%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 32cookies
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 111kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 56mg | 2% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 141IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
111 reviews
Excellent
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