Crispy Gingersnaps
User Reviews
4.9
Crispy Gingersnaps
Description
The recipe blends room temperature butter with granulated and brown sugar, molasses, and egg until light and fluffy. Baking soda reacts with the acidic molasses to help the cookies spread and crisp during baking. Ground spices including ginger, cinnamon, and cloves provide distinctive warm notes typical of gingersnaps. The dough is scooped into balls, rolled in sugar, and baked at 350°F until crackled and spread out thinly, resulting in a crisp texture.
These cookies store well for several days in an airtight container, making them a convenient treat. The combination of spices and molasses creates depth of flavor, while baking soda ensures the texture is just right—crisp but not too hard.
This recipe requires careful measurement of flour and attention to freshness of baking soda and spices to achieve the best results. Properly testing spices for aroma ensures the cookies deliver full spiced flavor, and the note about molasses emphasizes using mild types rather than blackstrap for taste balance.
Ingredients
- 1 1/2 unsalted butter at cool room temperature, 170 grams
- 1 1/4 cups granulated sugar divided, 250 grams
- 1/4 cup light brown sugar lightly packed, 50 grams
- 1/3 cup unsulphured molasses NOT blackstrap
- 1 egg large
- 1/2 teaspoon salt fine
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cloves ground
- 2 1/4 cups all-purpose flour measured correctly, 286 grams
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
- Use mild unsulphured molasses such as Brer Rabbit or Grandma's Original instead of blackstrap for better flavor.
- Test baking soda for freshness before use to ensure proper cookie spread and texture.
- Check spices for aroma; replace if stale to maintain strong, fresh flavor in cookies.
- Store cookies in an airtight container at room temperature for up to 7 days to preserve crispness.
User Reviews
Overall Rating
4.9
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