Crispy Gingersnaps

Name: Crispy Gingersnaps
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 28 medium-sized
Ingredients: 1 1/2 sticks (170 grams) unsalted butter; 1 1/4 cups (250 grams) granulated sugar; 1/4 cup (50 grams) lightly packed light brown sugar; 1/3 cup (113 grams) unsulphured molasses; 1 large egg; 1/2 teaspoon fine salt; 2 teaspoons baking soda**; 1 1/2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 2 1/4 cups (286 grams) all-purpose flour

User Reviews

4.9

687 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
28 medium-sized
Course
Dessert
Cuisine
American

Crispy Gingersnaps

Joshua Davis

Report

Classic Crispy Gingersnaps are the perfect Christmas cookie! Thin and crunchy with the perfect amount of molasses and spice, this easy homemade recipe takes 30 minutes to make.

Share:

I Made This!

515 people made this

Print

140 people printed this

Save this

412 people saved this

Ingredients

Servings

1 1/2 sticks (170 grams) unsalted butter, at cool room temperature
1 1/4 cups (250 grams) granulated sugar, divided
1/4 cup (50 grams) lightly packed light brown sugar
1/3 cup (113 grams) unsulphured molasses (NOT blackstrap)*
1 large egg
1/2 teaspoon fine salt
2 teaspoons baking soda**
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 1/4 cups (286 grams) all-purpose flour, measured correctly

Add to Shopping List

Instructions

Preheat the oven to 350°F. Line baking sheets with parchment paper.
In a large bowl, use an electric mixer fitted with the paddle attachment to beat the butter, 3/4 cup granulated sugar, and brown sugar until light and fluffy, about 2 minutes. Add the molasses and egg and beat until combined. Add in the salt, baking soda, ginger, cinnamon, cloves, and flour, and beat until combined.
Place the remaining 1/2 cup sugar in a shallow dish. Scoop the dough into 1 1/2 tablespoon balls and roll in the sugar before placing on the baking sheet, leaving plenty of room for spread. Bake for 15 minutes or until the cookies are spread and the surface looks crackled.
Let cool on the baking sheets for 5 minutes before removing to wire racks to cool completely. Store cookies in an airtight container at room temperature for up to 7 days.

Notes

*Don't use blackstrap molasses in baking as it’s extremely bitter. I recommend using Brer Rabbit or Grandma’s brand in ‘mild’ or ‘original’.
**Be sure to check that your baking soda is still active, or your cookies may not spread properly and the texture and appearance will be off. Leaveners can lose their effectiveness before the expiration date printed on the packaging! Learn how to test leavening agents for freshness here.
Check your spices to make sure they are not expired. Even if they're not expired, give them a sniff, and if they no longer smell strong and very aromatic, throw them away and purchase new spices. The fresher the spice, the more flavorful your cookies will be.