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4.7 from 111 votes

Crispy Gingersnap Cookie Recipe

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.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
10 mins
Total Time
52 mins
Servings: 32 cookies
Calories: 111 kcal
Course: Dessert , Baked Goods
Cuisine: American

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

    Cup of Yum
  1. Line 2 baking sheets with parchment paper. Set aside.
  2. In a medium bowl, whisk the flour, ground cinnamon, ground ginger, baking soda, ground cloves, and salt together. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until fluffy, about 3 minutes.
  4. Add the egg and water and mix until combined, about 30 seconds.
  5. Pour the dry ingredients into the wet ingredients and beat just until combined. Do not overmix.
  6. Gently fold the molasses into the batter until combined.
  7. In a separate small bowl, combine the remaining 1 teaspoon of ground cinnamon and ¼ cup granulated sugar.
  8. 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.
  9. Place the baking sheet in the freezer for 10 minutes. While the cookie dough is chilling, preheat oven to 350°F.
  10. 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.
  11. Bake cookies for 12-13 minutes, until the bottoms are lightly browned.
  12. Let cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.
  13. 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

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

% 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.