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Aerial photo of crispy gingersnap cookies on a plate with gold confetti, evergreen sprigs, and a bowl of spiced sugar around it.
5 from 3 votes
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Crispy Gingersnap Cookies Recipe

Flat and crispy gingersnap cookies bursting with bold molasses flavor and coated in a sparkly spiced sugar finish.
Prep Time15 minutes
Bake Time17 minutes
Total Time32 minutes
Recipe Author Lynn April
Servings: 16 cookies

Ingredients

GINGERSNAP COOKIES

  • 1 cup + 3 Tablespoons (143g) all-purpose flour be sure to measure properly
  • ¾ teaspoon baking soda
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon salt
  • ½ cup (113g) unsalted butter softened to room temperature
  • ½ cup (100g) granulated sugar
  • 2 Tablespoons (30mL) unsulphered molasses1
  • 1 large egg room temperature

COATING

  • ½ cup (100g) granulated sugar2
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
Need to keep track of your ingredients?Check out my Printable Ingredient List!

Instructions

  • Preheat the oven to 350°F (177ºC). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  • In a medium size bowl, whisk together3 the flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt until combined. Set aside.
  • In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add the molasses and the egg and beat again until everything is combined. Scrape down the sides and bottom of the bowl to be sure all of the ingredients are incorporated well.
  • Reduce the mixer speed to low, then slowly add the dry ingredients to the wet ingredients and mix until just combined.
  • In a small bowl, combine the sugar, cinnamon, and ginger for the coating. Whisk together until completely combined.
  • Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), roll the dough into balls and drop into the spiced sugar coating. Use your fingers to coat the cookie dough ball completely in the coating and place no more than 6 cookie dough balls onto the prepared baking sheet. I like to add a little extra sprinkle of coating to the top.
  • Bake the cookies for 15-17 minutes until the tops are crinkled, the edges are set, and the cookies are starting to darken on the edges. Remove from the oven and allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Store cookies at room temperature in an airtight container up to 1 week. Cookies freeze well, up to 3 months. Cookie dough freezes well, up to 2 months. Roll into balls, do not roll in sugar, and freeze. Thaw cookie dough balls in the refrigerator, then roll in coating and bake.

Notes

  1. Molasses: do not use black strap molasses. My favorite molasses brand is Grandma's.
  2. Sugar: if you want an extra crunchy texture, you can use coarse sugar or raw sugar.
  3. Spices: if you want to add some extra zing, add 

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

Serving: 1cookie | Calories: 111kcal | Carbohydrates: 15g | Protein: 0.4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 75mg | Potassium: 44mg | Fiber: 0.1g | Sugar: 14g | Vitamin A: 193IU | Vitamin C: 0.01mg | Calcium: 10mg | Iron: 0.2mg
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