Crispy Gingersnap Cookies

These crispy gingersnap cookies come together with deep molasses flavor and a punch of warm spices. Their snappy texture and fragrant aroma make them a classic cookie jar favorite, perfect for sharing or curling up with a cup of tea.

I always find their spicy sweet crunch brings back memories of fall baking sessions and chilly afternoons. I first made this gingersnap recipe for a holiday cookie exchange and have tweaked it every year since. Now friends always ask if I am bringing them to our get togethers.

Ingredients

• Unsalted butter: Provides rich flavor and a smooth base. Choose fresh butter at cool room temperature for best creaming
• Granulated sugar: Creates that classic crispiness. Roll the cookie balls in extra sugar for extra crunch
• Light brown sugar: Adds a hint of caramel depth. Look for evenly moist sugar without clumps
• Unsulphured molasses: Not as bitter as blackstrap and brings signature flavor. Choose a good quality unsulphured type for best taste
• Large egg: Helps the dough hold together and adds richness. Use fresh eggs
• Fine sea salt: Boosts all the other flavors. A fine texture blends in evenly
• Baking soda: Gives lift so the cookies crackle. Check yours is fresh by seeing if it fizzes when mixed with vinegar
• Ground ginger: The star spice. Here fresh ground packs the best punch
• Ground cinnamon: Warms up the flavor with a little sweetness. Always choose a fragrant cinnamon
• Ground cloves: Delivers a warming spicy undertone. Use ground for even flavor
• All purpose flour: The structure of the cookie. Spoon flour into measuring cups and level off for accuracy
• Granulated sugar for rolling: Gives the cookies their signature crunchy tops

Instructions

Cream the Butter and Sugars

Beat the unsalted butter with both sugars in a large bowl until the mixture is pale and fluffy. This takes several minutes with a hand mixer or stand mixer on medium. Plan to scrape down the sides so everything gets well mixed

Add the Wet Ingredients

Pour in the molasses and crack in the egg. Mix just until combined making sure everything is evenly incorporated. The batter will smell incredibly fragrant

Add the Dry Ingredients

Sprinkle in the salt, baking soda, ginger, cinnamon, cloves, and flour. Mix at low speed until you do not see any streaks of flour and the dough starts pulling away from the bowl forming soft dough

Chill the Dough

Cover the dough tightly with plastic wrap or a lid. Chill in the fridge for at least one hour. This makes the dough easier to handle and helps the cookies keep their shape and crackles

Preheat and Prepare

While the dough chills, preheat your oven to 350 Fahrenheit. Line two baking sheets with parchment paper which prevents sticking and makes clean up easy

Roll and Coat

Scoop up about one tablespoon of dough and roll into a ball. Roll each ball in the remaining sugar to coat completely. The sugar coating gives a signature sparkle and crispy top

Bake

Space the cookies a couple inches apart on the prepared baking sheets. Bake each batch for about ten to twelve minutes. The edges will be set and centers will look slightly underdone for that chewy center

Cool

Let the cookies rest on the hot baking sheet for five minutes to finish setting. Move them carefully to a wire rack to finish cooling completely as they crisp up

Molasses is my favorite ingredient here. It gives these cookies an almost caramel like depth that pairs so well with ginger spice. My grandmother always kept molasses cookies in a jar and the scent when the first batch comes out of the oven makes me think of her kitchen every time.

Storage Tips

Store cooled cookies in an airtight tin at room temperature. They stay crisp for up to a week. If they lose their crunch, a quick rest in a 300 degree oven for a few minutes revives them well.

Ingredient Substitutions

You can use dark brown sugar for a richer flavor. If you want more heat, add a pinch of ground black pepper or swap a little of the cinnamon for freshly grated nutmeg. For gluten free cookies use a trusted gluten free flour blend measured the same way.

Serving Suggestions

Serve these cookies with hot tea, iced coffee, or even lemonade. The strong spices taste amazing with creamy cheese like mascarpone for a DIY dessert sandwich. They turn ice cream into a real treat if you crumble them on top.

Cultural Context

Gingersnaps have roots in European baking especially in Germany where spice cookies go back centuries. They became popular in American kitchens in the nineteenth century when molasses and spices were staples. Gingersnaps often appear at holidays for their warming flavor and festive scent.

Seasonal Adaptations

For autumn and winter add extra cinnamon or stir in finely chopped crystallized ginger. In spring use orange zest for a brighter flavor. For summer I love sandwiching vanilla ice cream between two cookies for a spicy cool treat.

The flavor of these cookies develops even more by day two and they are sturdy enough for cookie gift boxes. Try making a double batch — they freeze beautifully and disappear fast!

Recipe FAQs

→ How do I keep gingersnap cookies crisp?

Store gingersnaps in an airtight container at room temperature to maintain their crunchy texture.

→ Can I freeze the dough ahead of time?

Yes, shape dough balls and freeze them on a tray; store in a bag and bake from frozen, adding a minute or two to baking time.

→ What makes these cookies extra flavorful?

Ground ginger, cinnamon, and cloves combined with molasses create rich flavor and warming spice.

→ Can I use blackstrap molasses?

It's best to use unsulphured molasses for balanced sweetness—blackstrap can be too bitter and strong.

→ How do I ensure even baking?

Roll dough into uniform balls and space them apart on the baking sheet for even spreading and crispness.

→ What pairs well with gingersnap cookies?

They are delicious with coffee, tea, or even a scoop of vanilla ice cream for a classic treat.