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Chewy and Crackly Gingersnap Cookies

A close-up stack of chewy gingersnap cookies, richly dark brown and coated in sparkling sugar crystals.
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Make classic gingersnap cookies that are chewy in the center with slightly crisp edges and appealing crackly tops. This recipe uses standard holiday spices and molasses for deep flavor.

Ingredients

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

Instructions

  1. Preheat your oven to 350 degrees F. 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 and molasses until fully combined.
  4. In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Place the remaining 1/4 cup of sugar in a shallow dish.
  7. Roll the dough into 1-inch balls. Roll each ball in the reserved sugar until coated.
  8. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 9 to 11 minutes. The cookies will look slightly underdone in the center and will have cracked tops.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For chewier cookies, slightly underbake them. They firm up as they cool.
  • Chill the dough for 30 minutes before rolling if your kitchen is warm; this helps prevent spreading.
  • Store cooled cookies in an airtight container at room temperature for up to one week.

Nutrition

Find it online: https://cookerycourier.com/chewy-gingersnap-cookies-recipe/