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The Ultimate Crispy and Chewy Gingersnap Cookies

A stack of four dark, chewy gingersnap cookies coated in sugar, resting on a small plate.
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Bake these classic gingersnap cookies that balance a perfectly crisp, crackled exterior with a soft, chewy center. This recipe uses molasses and warm spices for a rich, comforting flavor, making them ideal for holiday baking or year-round enjoyment.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar, plus extra for rolling
  • 1 large egg
  • 1/4 cup unsulfured molasses
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy.
  3. Beat in the egg until combined, then mix in the molasses.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a stiff dough.
  6. Place extra granulated sugar in a shallow dish. Roll the dough into 1-inch balls, then roll each ball thoroughly in the sugar.
  7. Place the dough balls about 2 inches apart on the prepared baking sheets.
  8. Bake for 9 to 11 minutes. The edges should look set and slightly brown, and the centers will still look slightly soft. For crispier cookies, bake closer to 11 minutes.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cookies will firm up and develop their signature crackles as they cool.

Notes

  • For the best crackle effect, use coarse or turbinado sugar for rolling the dough balls.
  • To achieve a chewier center, slightly underbake the cookies; they will continue to cook on the hot pan after removal from the oven.
  • Store these homemade gingersnaps in an airtight container at room temperature for up to one week.

Nutrition

Find it online: https://pureplatepath.com/gingersnap-cookies-ultimate-crispy-chewy-recipe/