Crispy Gingersnap Cookie Recipe
User Reviews
4.7
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Prep Time
30 mins
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Cook Time
12 mins
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Additional Time
10 mins
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Total Time
52 mins
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Servings
32 cookies
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Calories
111 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Crispy Gingersnap Cookie Recipe
Description
This Crispy Gingersnap Cookie Recipe uses a blend of warm spices including cinnamon, ginger, and cloves mixed with a soft butter and sugar base. Molasses enhances the rich flavor and adds moisture, while baking soda helps with crisping. Cookies are rolled into a mixture of cinnamon and sugar that forms a lightly crunchy crust when baked.
The baking method ensures cookies develop crisp edges while retaining a slightly chewy center. The layered spice profile gives a balanced warmth without overpowering sweetness. These cookies bake on parchment paper, maintaining uniform texture and ease of removal.
Cookies keep well stored in an airtight container at room temperature for up to two weeks, retaining their crispness. They make a flavorful companion to coffee or tea and can be made ahead for gatherings.
Ingredients
- 2¼ cups all-purpose flour
- ½ tablespoon ground cinnamon
- ½ tablespoon ground ginger
- 1 teaspoon baking soda
- ½ teaspoon cloves ground
- ¼ teaspoon kosher salt
- ¾ cup butter room temperature (1½ sticks, unsalted
- 1 cup granulated sugar
- 1 egg room temperature, large
- 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
- Store in airtight containers at room temperature for up to 2 weeks to maintain crispness.
- Roll cookie dough balls evenly in cinnamon sugar for consistent coating.
- Do not flatten cookie dough before baking to retain shape and texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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