Why You’ll Love Crispy Gingersnaps Recipe

Crispy gingersnaps are a classic holiday favorite, but their delicious flavor makes them perfect for enjoying year-round. The cookies are easy to make, and the crispy texture combined with the zesty warmth of ginger will leave you craving more. Whether you’re dipping them in tea or just enjoying them as a sweet snack, these gingersnaps are sure to become a staple in your baking repertoire.

Ingredients

2 ¼ cups all-purpose flour
1 ½ teaspoons baking soda
1 tablespoon ground ginger
1 tablespoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon salt
¾ cup unsalted butter, softened
1 cup granulated sugar
1 large egg
¼ cup molasses
½ cup granulated sugar (for rolling)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
In a separate large bowl, cream together the butter and 1 cup of sugar until light and fluffy, about 3-4 minutes.
Beat in the egg and molasses until fully incorporated.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. The dough should be soft but not sticky.
Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in the remaining ½ cup of granulated sugar.
Place the sugar-coated dough balls on the prepared baking sheet, about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden and the centers are slightly firm. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes about 24 cookies.

Prep time: 15 minutes
Cook time: 10-12 minutes
Total time: 30-35 minutes

Variations

Chewy Gingersnaps: To make chewy gingersnaps instead of crispy ones, reduce the baking time by 2-3 minutes.
Glazed Gingersnaps: Add a simple glaze of powdered sugar and milk on top of the cooled cookies for a sweet finish.
Spicy Gingersnaps: Increase the amount of ground ginger or add a pinch of cayenne pepper for an extra kick.

Storage/Reheating

Store the gingersnaps in an airtight container at room temperature for up to one week. To keep them crispy, place a slice of bread in the container to help maintain moisture balance.
If you’d like to enjoy them warm, simply heat them in a 300°F (150°C) oven for 3-5 minutes.

FAQs

How can I make the gingersnaps softer?

To make softer gingersnaps, reduce the baking time and allow the cookies to cool on the baking sheet for a few minutes before transferring them.

Can I freeze the dough?

Yes, you can freeze the dough! Form the dough into balls, roll them in sugar, and then freeze them in a single layer. Once frozen, store them in a zip-top bag for up to 3 months. Bake from frozen, adding an extra 2-3 minutes to the baking time.

Can I use dark brown sugar instead of granulated sugar?

Yes, dark brown sugar can be substituted for granulated sugar, which will add a deeper molasses flavor to the cookies.

Can I use margarine instead of butter?

While butter provides the best flavor and texture for gingersnaps, margarine can be substituted. The cookies may be slightly less crispy, though.

Why are my gingersnaps too hard?

If your gingersnaps are too hard, you may have overbaked them. Try reducing the baking time slightly and let them cool on the baking sheet before moving them to a wire rack.

How do I make my cookies crispier?

If you prefer a crunchier gingersnap, flatten the dough balls slightly before baking, or bake the cookies for an extra minute or two.

Can I add chocolate chips to these cookies?

Yes, you can fold in chocolate chips for a chocolate-ginger flavor combo. Try using dark or semi-sweet chips for a nice contrast.

Can I use a stand mixer for the dough?

Absolutely! A stand mixer will make the creaming process faster and easier, but make sure not to overmix the dough to keep the cookies from becoming too tough.

Can I use honey instead of molasses?

While molasses is key to the flavor of gingersnaps, you can use honey as a substitute. The cookies will be slightly lighter in flavor, but still delicious.

How do I know when the cookies are done?

The cookies are done when the edges are golden brown and the centers are just set. They will continue to firm up as they cool.

Conclusion

These crispy gingersnaps are the perfect treat for anyone who loves the warm, comforting flavors of ginger and spice. With a simple set of ingredients and easy-to-follow directions, you can enjoy these delightful cookies any time of year. Whether served at a holiday gathering or enjoyed with a cup of tea, they’re sure to be a hit!

Crispy Gingersnaps

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These Crispy Gingersnaps are the perfect blend of sweet, spicy, and crunchy. Made with classic ingredients like molasses, ginger, and cinnamon, they bake up crisp and golden. Ideal for holiday treats or everyday snacking, these cookies will add a cozy, aromatic touch to your kitchen. Perfect for dunking in milk or enjoying on their own, these cookies will become a family favorite.

Author: Emily
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
Cream Butter & Sugar: In a large bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy, about 2-3 minutes.
Add Molasses and Egg: Beat in the molasses and egg until smooth and combined.
Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
Shape Cookies: Roll the dough into 1-inch balls, then roll each ball in the remaining 1/2 cup of granulated sugar.
Bake: Place the sugar-coated dough balls on the prepared baking sheet, about 2 inches apart. Bake for 8-10 minutes, or until the edges are crisp, and the centers are slightly firm.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For extra flavor, you can add a pinch of black pepper to the dough.
If you prefer softer cookies, reduce the baking time by a minute or two.
Store in an airtight container for up to a week, or freeze for longer storage.