Crispy Gingersnap Cookies with Molasses and Ginger

Crispy Gingersnap Cookies

Molasses, ginger, and cinnamon give these round gingersnaps their warm flavor and amber color. Small dough balls get a light coating of granulated sugar before baking, then spread into thin to moderately thin cookies with lightly cracked tops. Bake until the edges are set and the surfaces look dry, but wait until the cookies have cooled completely to judge their crispness.

Prep time: 20 minutes | Cook time: 11–13 minutes per batch | Total time: About 45–55 minutes | Yield: About 24 cookies

Ingredients for Crispy Gingersnap Cookies

• 2 cups plus 2 tablespoons all-purpose flour (265g)
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon fine salt
• 3/4 cup unsalted butter, softened (170g)
• 1 cup granulated sugar (200g)
• 1 large egg
• 1/4 cup molasses (80g)
• 1/3 cup granulated sugar, as needed for rolling (about 65g)

Check that the ginger and cinnamon still smell fragrant; stale ground spices can leave the cookies tasting flat.

How to Make Crispy Gingersnap Cookies

1. Prepare the oven and pans: Preheat the oven to 350°F (175°C) with a rack in the center. Line rimmed baking sheets with parchment paper.
2. Mix the dry ingredients: Whisk the flour, ginger, cinnamon, baking soda, and salt in a medium bowl until evenly combined.
3. Cream the butter and sugar: Beat the softened butter with 1 cup of granulated sugar until creamy. Beat in the egg and molasses until combined.
4. Finish the dough: Add the flour mixture and mix on low just until no dry flour remains.
5. Portion and coat: Scoop level 1-tablespoon portions and roll them into balls. Coat each lightly in the remaining sugar, then arrange them about 2 inches apart on the prepared sheets. Bake in batches rather than crowding the pans.
6. Bake until set: Bake one sheet at a time for 11–13 minutes, checking at 11 minutes. The edges should be set and lightly browned, and the tops should look dry and lightly cracked. If the centers still look wet or shiny, bake briefly longer and check again.
7. Cool completely: Leave the cookies on the baking sheet for about 5 minutes, then transfer them to a wire rack. Let them cool completely before serving or storing.

How to Get a Crisp Finish

Gingersnaps can feel soft and delicate straight from the oven, even when their edges are set. Judge the texture only after they have cooled completely. If a cooled cookie is softer than you want, bake the next batch a little longer, watching for set edges and a dry-looking surface.

A 300°F (150°C), 30-minute bake belongs to a different, low-temperature gingersnap formula. It is not a timing substitute for this dough; keep this recipe at 350°F and use its doneness cues.

For a softer ginger cookie, try Soft and Chewy Gingerbread Cookies with White Icing.

Serving and Storing Gingersnap Cookies

Serve the cooled cookies plain with tea, coffee, or milk. They can also be crumbled over ice cream or used as crumbs for a pie, tart, or cheesecake crust.

Cool the cookies completely before sealing them in a zip-top bag or lidded container; sealing them while warm can soften their crisp finish. Store at room temperature for about 5–7 days, or freeze baked cookies in a freezer-safe zip-top bag for up to 3 months.

Nutrition Information

Approximate nutrition per cookie, based on 24 cookies: 140 calories, 1g protein, 6g fat, and 21g carbohydrates. Per 100g: about 485 calories, 5g protein, 21g fat, and 72g carbohydrates. Values vary with cookie size and how much rolling sugar adheres.