Description
Crunchy, audibly snap-in-half gingersnaps – thin ‘n crispy seasonal cookies bursting with sweet ginger, cloves and cinnamon!
Ingredients
Scale
Tools Needed
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 ¼ teaspoons baking soda
- ¾ teaspoons ground cinnamon
- 1/3 teaspoon ground cloves
- 1 teaspoon ground ginger
- ¼ teaspoon salt
Wet Ingredients
- ½ cup (1 stick) butter, room temperature
- ¼ cup granulated sugar, plus more for rolling below
- 6 tablespoons dark brown sugar, packed
- ¼ cup unsulphured molasses
- 1 large egg, room temperature
For Rolling
- About ½ cup granulated sugar
Topping
- Granulated sugar
Instructions
- Whisk all Dry Ingredients together in a medium bowl: flour, baking soda, cinnamon, cloves, ginger, and salt. Set aside.
- In the bowl of a stand mixer, cream butter, granulated sugar, brown sugar on medium high. Add molasses and mix in.
- Setting the mixer to medium-low, beat in the egg until combined.
- Set the mixer to low, then gradually add in the Dry Ingredients mixture until combined. Scrape down the beaters as needed.
- Freeze for about 3-4 hours, until firm, but scoopable.
- Preheat oven to 350°F. Line a cookie sheet with parchment paper or greased foil. Quickly roll cookies into 1-inch balls, then coat in sugar (fill a bowl with sugar for rolling). The cookie dough will get sticky from the heat in your hands—make sure to roll quickly.
- Place cookie dough balls evenly spaced far apart on the cookie sheet, with ample room to spread—these cookies are very large and thin. I initially did 12 on a large sheet, then changed to 8 per sheet so none stuck together.
- Bake 14-18 minutes (mine took 16 minutes). Cool cookies directly on the sheet for about 5 minutes, then gently transfer to a cooling rack to completely cook. Sprinkle sugar on the tops of each cookie. Enjoy!
Notes
Storing Instructions: Cool cookies completely, then store in an airtight container for 1 week, in a cool, dark environment.
Freezing Cookie Dough: Place gingersnaps dough into a sealed, freezer-friendly container for 1-2 months. Scoop dough and bake as directed—no need to thaw unless dough is too hard to scoop.
Freezing baked Gingersnaps: Allow cookies to cool completely, then store in an airtight, freezer-friendly container in the freezer for 1-3 months.
- Prep Time: 20 minutes
- Chill Time: 3 hours
- Cook Time: 16 minutes
- Category: Dessert
- Method: Bake
- Cuisine: European, American
