These Crispy Gingersnaps are the perfect balance of spicy, sweet, and crunchy. With bold flavors from ginger, molasses, and cinnamon, they capture the essence of the holiday season, or anytime I’m craving something warm and spiced. Whether I’m looking to add a little festive flair to a dessert table or simply indulge in a homemade treat, these gingersnaps always hit the spot.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar, divided
1/4 cup molasses
1 large egg
1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
I start by preheating the oven to 350°F (175°C). Then, I line a baking sheet with parchment paper or a silicone baking mat to make cleanup easier.
In a medium-sized bowl, I whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt.
In a separate large bowl, I beat the softened butter and 1/2 cup of sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes.
Next, I add the molasses, egg, and vanilla extract to the butter-sugar mixture and continue to beat everything until it’s well combined.
Gradually, I add the dry ingredients to the wet mixture, mixing until the dough comes together. It should be slightly sticky at this point.
I roll the dough into 1-inch balls and then roll each ball in the remaining 1/2 cup of sugar to coat.
Placing the dough balls about 2 inches apart on the prepared baking sheet, I flatten each ball slightly with the back of a spoon.
I bake them for 10-12 minutes, or until the edges turn golden brown and the centers crack. It’s important to avoid overbaking, as I don’t want them to become too hard.
Once they’re done, I let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 10-12 minutes
Total Time: 25 minutes
Servings: 24 cookies
Calories: 120 kcal per cookie
Variations
If I’m feeling adventurous, I like to mix things up with a few variations:
Add a Twist of Citrus: I sometimes add a teaspoon of orange or lemon zest to the dough for a fresh, zesty contrast to the spices.
Spicy Kick: For an extra kick, I’ll add a pinch of cayenne pepper to the dry ingredients for a spicy surprise in every bite.
Chewy Version: If I prefer a chewier texture, I reduce the baking time slightly, pulling them out just as the edges are golden but the center remains soft.
Storage/Reheating
To keep these gingersnaps fresh, I store them in an airtight container at room temperature. They usually stay crisp for about a week. If I want to keep them longer, I freeze them in a sealed bag, and they’ll last for up to 3 months. When I’m ready to enjoy them, I either eat them straight from the container or warm them in the microwave for about 10-15 seconds to soften them just a little.
FAQs
How can I make these gingersnaps softer?
To make the cookies softer, I reduce the baking time slightly and pull them out of the oven while they’re still soft in the center. They will firm up as they cool but will remain a bit chewier.
Can I use margarine instead of butter?
Yes, I can substitute margarine for butter, but it may slightly alter the texture and flavor. The cookies might be a little softer but will still be delicious.
Can I freeze the cookie dough?
Absolutely! I can scoop the dough into balls, freeze them on a baking sheet, and then transfer them to a zip-top bag. When I’m ready to bake, I can bake the frozen dough balls directly, just adding an extra minute or two to the baking time.
How can I make the cookies less sweet?
If I want to cut down on the sweetness, I can reduce the amount of sugar used to coat the dough balls or even replace some of the sugar with a sugar alternative, like stevia or erythritol.
What other spices can I add to the dough?
If I want to experiment with other spices, I can add ground nutmeg, allspice, or even cardamom to change up the flavor profile and make them even more aromatic.
Conclusion
These Crispy Gingersnaps are a deliciously spiced, crunchy treat that I can whip up in no time. They’re perfect for a holiday gathering or when I just want something sweet with a little bit of warmth and spice. With the comforting flavors of ginger, molasses, and cinnamon, I’m always guaranteed to enjoy a satisfying bite. And since they’re so easy to make, I’ll keep coming back to this recipe time and time again!
📖 Recipe:
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Crispy Gingersnaps
- Total Time: 25 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Crispy Gingersnaps are the perfect balance of spicy, sweet, and crunchy, with bold flavors from ginger, molasses, and cinnamon. They capture the essence of the holiday season and are perfect for anytime you’re craving something warm and spiced.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar, divided
1/4 cup molasses
1 large egg
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium-sized bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt.
- In a separate large bowl, beat the softened butter and 1/2 cup of sugar until light and fluffy (about 2-3 minutes).
- Add the molasses, egg, and vanilla extract to the butter-sugar mixture and beat until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until the dough comes together. The dough will be slightly sticky.
- Roll the dough into 1-inch balls and roll each ball in the remaining 1/2 cup of sugar to coat.
- Place the dough balls about 2 inches apart on the prepared baking sheet, then flatten each ball slightly with the back of a spoon.
- Bake for 10-12 minutes, or until the edges turn golden brown and the centers crack. Avoid overbaking.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
To make the cookies softer, reduce the baking time slightly and pull them out while the center is still soft.
You can substitute margarine for butter, but it may alter the texture and flavor slightly.
If you prefer a chewier version, reduce the baking time by a minute or two.
For extra flavor, you can add a pinch of cayenne pepper, orange or lemon zest, or experiment with other spices like nutmeg or cardamom.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
