Ready for that classic crunch? Here's how to make my Crispy Gingersnap Cookies recipe — bursting with spiced flavor that will remind you of holidays gone by!
- ¾ cup (6oz/170g) butter (softened)
- ¾ cup (6oz/170g) plus ⅓ cup (2½oz/71g) granulated sugar, divided
- ¼ cup (1½oz/43g) dark brown sugar
- ⅓ cup (4oz/115g) molasses
- 1 large egg (at room temperature)
- 2 teaspoons freshly grated ginger
- 1 ½ cups (7 ½ oz/213 g) all-purpose flour
- ¾ cup (3 ¾oz/105g) whole wheat flour
- 2 teaspoons baking soda
- 1 ½ teaspoons cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
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Preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment. Set aside.
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With a mixer or in a medium bowl, beat the butter, ¾ cup (6oz/170g) granulated sugar, and brown sugar together until it is light and fluffy.
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Whisk in the molasses, egg, and grated ginger until fully combined.
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In a separate bowl, mix together both flours, baking soda, cinnamon, ground ginger, cloves, and salt.
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Fold the dry ingredients into the wet ingredients until fully combined.
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Place the remaining ⅓ cup (2½oz/71g) granulated sugar on a small plate.
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Roll about 1 tablespoon of dough into a ball and then roll in the plate of sugar. Place in the prepared baking sheet and repeat with as much dough as you can fit on two sheets, keeping the cookies 2-3 inches (5-7cm) apart.
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Bake for 15 minutes, rotating the pans halfway through, until they look dry and cracked on top.
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Let the cookies cool for 10 minutes before transferring them to a wire rack to cool completely. Repeat with the remaining dough.
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Store cooled cookies in an airtight container at room temperature for up to 5 days.