It’s just not the holidays without my crispy gingersnap cookie recipe to end a heavy meal. These gingersnap cookies are full of spiced winter flavors and plenty of ginger to settle my stomach after indulging in too much holiday ham. They’re delightfully crunchy and go so well with a glass of milk, a cup of coffee, or a hot cuppa tea!
My crispy gingersnap cookie recipe is so simple! Classic cookie ingredients like flour, sugar, butter, and eggs form the base of the dough. I then pack it full of cinnamon, ginger, and cloves for a warm spicy flavor and finish it off with delicious molasses! It doesn’t get more holiday than that!
What’s in This Crispy Gingersnap Cookie Recipe?
- Flour: All-purpose flour gives these cookies structure.
- Spices: Ground cinnamon, ginger, and cloves give these cookies a warm, spicy flavor.
- Baking Soda: Helps the cookies rise in the oven.
- Salt: Kosher salt enhances the flavor of these cookies.
- Butter: Unsalted butter adds moisture and richness.
- Sugar: Granulated sugar sweetens the cookies. For a slightly warmer flavor, try brown sugar instead!
- Egg: Gives the cookies structure and richness.
- Molasses: Adds warm and sweet flavor, moisture, and that rich brown color. Use unsulphured molasses for the best results. I do not recommend using blackstrap molasses, as the flavor is overpowering.
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How to Store
These crispy gingersnap cookies keep well in an airtight container (or holiday cookie jar!) at room temperature for up to 2 weeks. I like to prep a big batch of dough and freeze half for holiday cookie boxes. I have found that the dough freezes much better than the baked cookies, and it’s easy to keep on hand.
Tips for Success
- To take these cookies to the next level, try adding some orange zest, coconut flakes, dried fruits, or chopped nuts to the dough.
- It’s best to chill the cookie dough before you bake it to help solidify the fat. Your cookies will come out so much better when you take this extra step.
- Make sure to pay attention to the time when baking your cookies. You don’t want to bake them too long. If you do bake them too long, they’ll get too hard.
- After baking, you can dip half of each cookie in melted chocolate or white chocolate.
- Ginger is great for an upset stomach, and the American Pregnancy Association even recommends gingersnaps to combat nausea during pregnancy.
Crispy Gingersnap Cookie Recipe
Ingredients
- 2¼ cups all-purpose flour
- ½ tablespoon ground cinnamon
- ½ tablespoon ground ginger
- 1 teaspoon baking soda
- ½ teaspoon ground cloves
- ¼ teaspoon kosher salt
- ¾ cup unsalted butter room temperature (1½ sticks)
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 tablespoon water
- ¼ cup unsulphured molasses
For Rolling
- 1 teaspoon ground cinnamon
- ¼ cup granulated sugar
Equipment
- Kitchen Scale (optional)
- 2 Baking Sheet
- Stand Mixer
- Cookie Portion Scoop
Instructions
- Line 2 baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk the flour, ground cinnamon, ground ginger, baking soda, ground cloves, and salt together. Set aside.2¼ cups all-purpose flour, ½ tablespoon ground cinnamon, ½ tablespoon ground ginger, 1 teaspoon baking soda, ½ teaspoon ground cloves, ¼ teaspoon kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until fluffy, about 3 minutes.¾ cup unsalted butter, 1 cup granulated sugar
- Add the egg and water and mix until combined, about 30 seconds.1 large egg, 1 tablespoon water
- Pour the dry ingredients into the wet ingredients and beat just until combined. Do not overmix.
- Gently fold the molasses into the batter until combined.¼ cup unsulphured molasses
- In a separate small bowl, combine the remaining 1 teaspoon of ground cinnamon and ¼ cup granulated sugar.1 teaspoon ground cinnamon, ¼ cup granulated sugar
- Use a 2-tablespoon-sized cookie scoop to scoop out cookies one at a time. Drop cookie dough balls into the cinnamon sugar mixture roll around to fully coat the cookie dough ball. Use your hands to shape cookie dough into a ball (do not flatten) and place onto the prepared baking sheet. Repeat with remaining cookie dough. The cookie dough balls can be placed close together (but not touching) at this point. Later, you’ll space them properly before baking.
- Place the baking sheet in the freezer for 10 minutes. While the cookie dough is chilling, preheat oven to 350°F.
- Place cookie dough balls 2 inches apart onto the prepared baking sheet. Place one baking sheet of cookies into the oven. Leave the other cookies in the freezer until ready to bake.
- Bake cookies for 12-13 minutes, until the bottoms are lightly browned.
- Let cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.
- Repeat until all cookies are baked.
Notes
How to Make Crispy Gingersnap Cookies Step-by-Step
Prep the Dough: Line 2 baking sheets with parchment paper and set aside. In a medium bowl, whisk 2¼ cups of all-purpose flour, ½ tablespoon of ground cinnamon, ground ½ tablespoon of ground ginger, 1 teaspoon of baking soda, ½ teaspoon of ground cloves, and ¼ teaspoon of kosher salt together. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat ¾ cup of unsalted butter and 1 cup of granulated sugar together until fluffy, about 3 minutes. Add 1 large egg and 1 tablespoon of water and mix until combined, about 30 seconds.
Combine the Dough: Pour the dry ingredients into the wet ingredients and beat just until combined. Do not overmix.
Fold in the Molasses: Gently fold ¼ cup of unsulphured molasses into the batter until combined.
Shape and Chill the Dough: In a separate small bowl, combine the remaining 1 teaspoon of ground cinnamon and ¼ cup granulated sugar. Use a 2-tablespoon-sized cookie scoop to scoop out cookies one at a time. Drop cookie dough balls into the cinnamon sugar mixture and roll around to fully coat the cookie dough ball. Use your hands to shape cookie dough into a ball (do not flatten) and place onto the prepared baking sheet. Repeat with remaining cookie dough. Place the baking sheet in the freezer for 10 minutes. While the cookie dough is chilling, preheat oven to 350°F. Place cookie dough balls 2 inches apart onto the prepared baking sheet. Place one baking sheet of cookies into the oven. Leave the other cookies in the freezer until ready to bake.
Bake the Cookies: Bake cookies for 12-13 minutes, until the bottoms are lightly browned. Let cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely. Repeat until all cookies are baked.
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