These crispy, spiced gingersnap cookies are the perfect combination of warmth and crunch. With a deep flavor from molasses and a hint of spice from ginger, cinnamon, and cloves, gingersnaps are an ideal treat for the colder months, holiday gatherings, or any time you’re craving something comforting. The snap comes from the combination of sugar, baking soda, and a long bake time, giving them a crisp finish.

Ingredients

• 2 ¼ cups (280g) all-purpose flour
• 1 tsp baking soda
• 1 ½ tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ¼ tsp salt
• ¾ cup (170g) unsalted butter, softened
• 1 cup (200g) granulated sugar, plus extra for rolling
• 1 large egg
• ¼ cup (60ml) molasses
• 1 tsp vanilla extract

Preparation

Prep Time: 15 minutes
Cook Time: 10–12 minutes
Chill Time: 30 minutes (optional)
Yield: About 24 cookies

Instructions

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
2. Mix the Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
3. Cream the Butter and Sugar:
   • In a large bowl, beat the softened butter and 1 cup of granulated sugar together until light and fluffy (about 2–3 minutes).
4. Add the Wet Ingredients:
   • Add the egg, molasses, and vanilla extract to the butter mixture. Mix until fully combined.
5. Combine Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together. If the dough feels too sticky, you can chill it in the fridge for 30 minutes to make it easier to handle.
6. Shape the Cookies:
   • Roll the dough into 1-inch balls (or slightly smaller for mini gingersnaps). Roll each ball in the extra granulated sugar, ensuring they are well-coated.
7. Bake the Cookies:
   • Place the sugar-coated dough balls on the prepared baking sheets, spaced about 2 inches apart.
   • Bake for 10–12 minutes, or until the cookies have spread and the tops appear cracked. For a crisper snap, you can bake them a little longer.
8. Cool the Cookies:
   • Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Tips for Success

• Chill the Dough: If your dough is too soft to roll into balls, refrigerating it for 30 minutes will make it easier to handle and help prevent the cookies from spreading too much while baking.
• Adjust the Spice: You can adjust the amount of cinnamon, ginger, or cloves to suit your preference. Add a pinch more of each for extra warmth.
• Sugar Coating: Rolling the dough balls in sugar before baking not only adds sweetness but also helps create the signature crackled look of gingersnaps.

Fun Twists

• Gingersnap Sandwiches: Sandwich a dollop of cream cheese frosting, vanilla buttercream, or lemon curd between two gingersnaps for an extra indulgent treat.
• Chocolate-Dipped Gingersnaps: After baking and cooling, dip half of each gingersnap in melted chocolate for a delightful contrast of flavors.
• Candied Ginger: Add finely chopped candied ginger to the dough for an extra burst of ginger flavor and a chewy texture.

Final Touch

These crispy, flavorful gingersnaps are a classic holiday treat but perfect for any time of year when you want a spiced, crunchy bite. Their warm, inviting flavor and satisfying crunch make them an excellent choice for a cozy snack or a festive addition to your cookie jar.

Enjoy baking and savoring these delicious gingersnap cookies! 🍪✨