Dessertsbiggerbolderbaking4.6
Crispy Gingersnap Cookies Recipe
Ready for that classic crunch? Here's how to make my Crispy Gingersnap Cookies recipe — bursting with spiced flavor that will remind you of holidays gone by!
👥 45 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- whisk
- pan
📝 Preparation Steps
1
Preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment. Set aside.
2
With a mixer or in a medium bowl, beat the butter, ¾ cup (6oz/170g) granulated sugar, and brown sugar together until it is light and fluffy.
3
Whisk in the molasses, egg, and grated ginger until fully combined.
large egg (at room temperature)1freshly grated ginger2 teaspoonsground ginger1 teaspoon
4
In a separate bowl, mix together both flours, baking soda, cinnamon, ground ginger, cloves, and salt.
baking soda2 teaspoonsfreshly grated ginger2 teaspoonsground ginger1 teaspoon
5
Fold the dry ingredients into the wet ingredients until fully combined.
6
Place the remaining ⅓ cup (2½oz/71g) granulated sugar on a small plate.
7
Roll about 1 tablespoon of dough into a ball and then roll in the plate of sugar. Place in the prepared baking sheet and repeat with as much dough as you can fit on two sheets, keeping the cookies 2-3 inches (5-7cm) apart.
8
Bake for ⏱️ 15 minutes, rotating the pans halfway through, until they look dry and cracked on top.
9
Let the cookies cool for ⏱️ 10 minutes before transferring them to a wire rack to cool completely. Repeat with the remaining dough.
10
Store cooled cookies in an airtight container at room temperature for up to 5 days.
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