Crunchy Spicy-Sweet Gingersnap Cookies (Printable)

Crunchy, spicy-sweet cookies with classic crackled tops, perfect for holiday baking.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 2 teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/2 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 2 teaspoons baking soda
07 - 1/4 teaspoon salt

→ Wet Ingredients

08 - 3/4 cup unsalted butter, softened
09 - 1 cup granulated sugar, plus extra for rolling
10 - 1/4 cup unsulphured molasses
11 - 1 large egg

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt until evenly blended.
03 - In a large bowl, beat butter and sugar together until light and fluffy, approximately 2-3 minutes.
04 - Beat in the egg until incorporated, then mix in the molasses until well combined.
05 - Gradually add dry ingredients to the wet mixture, mixing just until incorporated. Do not overmix.
06 - Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in granulated sugar to coat completely.
07 - Place sugar-coated dough balls on prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
08 - Bake for 10-12 minutes until cookies are puffed and tops display characteristic crackled surface. For crispier texture, extend baking time to 14 minutes.
09 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The exterior sugar crunch gives way to a perfectly spiced, chewy center
  • These cookies only get better after a day in the cookie jar
  • One batch makes enough to share but not so many youll get tired of them
02 -
  • Underbaking by one minute creates a chewier cookie while two extra minutes gives you that satisfying crunch
  • The dough firms up in the refrigerator, so if it is too soft to roll, chill it for thirty minutes
03 -
  • Use dark molasses instead of light for a more intense, almost bittersweet depth
  • Chill the rolled dough balls on the baking sheet for ten minutes before baking for thicker cookies

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