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4.8 from 30 votes

Crispy Gingersnap Cookie Recipe

Crispy gingersnap cookies with a spicy peppery flavor is a classic holiday cookie with the perfect crunchy snap. Dip in white chocolate for a whole new flavor profile.

Prep Time
15 mins
Cook Time
15 mins
Additional Time:
1 hr
Total Time
1 hr 35 mins
Servings: 80 Cookies
Calories: 25 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 12 Tablespoons 1 1/2 sticks butter, unsalted
  • 2 Tablespoons ginger ground
  • 1 teaspoon cinnamon ground
  • 1/4 teaspoon cloves ground
  • 1/4 teaspoon pepper ground
  • 1 1/4 dark brown sugar packed
  • 1/4 cup molasses
  • 2 tablespoons grated fresh ginger
  • 1 egg large
  • 1 egg yolk large
  • 1/2 cup granulated sugar

Instructions

    Cup of Yum
  1. In a medium size mixing bowl whisk together flour, baking soda, salt together.
  2. Slice butter into Tablespoon pieces and place in a 10-inch skillet. Melt over medium heat. Once melted, lower heat to medium-low and heat until butter begins to brown. This will take about 4 minutes.
  3. Transfer browned butter to a large mixing bowl and let cool for a couple of minutes.
  4. Whisk in ground ginger, cinnamon, cloves and black pepper into the browned butter.
  5. Add the brown sugar, molasses, and grated fresh ginger. Mix until well combined.
  6. Whisk in egg and egg yolk into the butter-molasses mix.
  7. Fold dry ingredients into the wet ingredients just until combined.
  8. Cover and refrigerate for 1 hour.
  9. Set baking racks on upper middle and middle racks. Preheat oven to 300°F degrees and line two baking sheets with parchment paper or silicone baking mats.
  10. Roll cookie dough in 1-inch balls and coat with granulated sugar.
  11. Place on prepared baking sheet and place in the upper rack. Bake for 15 minutes, then rotate baking sheet and place on the middle rack. Bake for an additional 10-12 minutes just until the edges of the cookies begin to darken.
  12. Remove from oven and slide parchment paper with the cookies on a cooling rack.
  13. Repeat baking process until all cookies are baked.

Notes

  • Melted Chocolate - To dip cookies in melted chocolate. Place 1 cup of white chocolate baking chips in a microwave safe bowl. Heat on 50% power in 30 second increments until melted and smooth. Dip cookie in melted chocolate and place on a cooling rack to harden. Alternatively, place melted chocolate in a small plastic bag or piping bag and snip the end of the bag. Drizzle over the cookies and place on a cooling sheet until chocolate is firm.
  • Recipe adapted from Cook's Illustrated.

Nutrition Information

Serving 1g Calories 25kcal (1%) Carbohydrates 5g (2%) Protein 1g (2%) Cholesterol 5mg (2%) Sodium 46mg (2%) Sugar 2g (4%)

Nutrition Facts

Serving: 80Cookies

Amount Per Serving

Calories 25

% Daily Value*

Serving 1g
Calories 25kcal 1%
Carbohydrates 5g 2%
Protein 1g 2%
Cholesterol 5mg 2%
Sodium 46mg 2%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.