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!
- 1 ½ cups (7 ½ oz/213 g) all-purpose flour
- ¾ cup (3 ¾ oz/105 g) whole wheat flour
- 2 teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup (6 oz/170 g) butter , softened
- ¾ cup (6 oz/170 g) plus ⅓ cup (2 ½ oz/71 g) granulated sugar
- ¼ cup (1 ½ oz/43 g) dark brown sugar
- ⅓ cup (4 oz/115 g) molasses
- 1 large egg , at room temperature
- 2 teaspoons freshly grated ginger
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Preheat the oven to 350°F (180°C) fan assist, and line 2 baking sheets with parchment. Set aside.
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In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, cinnamon, ground ginger, cloves and salt. Set aside.
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In the bowl of a stand mixer fitted with a paddle attachment (or using a handheld electric mixer) cream the butter, ¾ cup (6 oz/170 g) granulated sugar, and brown sugar on medium-high speed for about 4 minutes or until light and fluffy.
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Add in the molasses, egg, and grated ginger and mix until fully combined.
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Turn the speed down to low and add in the dry ingredients. Mix until just incorporated.
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Scoop the dough using a 1 tablespoon measure and roll into balls. Then roll the cookie dough balls in the remaining ⅓ cup (2 ½ oz/71 g) granulated sugar. Place them 2 inches (5 cm) apart on your prepared baking sheets.
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Bake for 15 minutes or until they are lightly golden brown 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.
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Enjoy with a glass of milk! Store leftover cookies in an airtight container at room temperature for up to 5 days.