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Classic Crunchy Gingersnaps
Crispy on the outside with a deep, warming molasses flavor, these classic spiced cookies are exactly what you want on a chilly afternoon. A heavy hand of cinnamon, ginger, and cloves fills your kitchen with the best kind of baking aromas. Rolling the dough in sanding sugar right before baking gives them a beautiful, sparkly crust that crackles perfectly in the oven. They're practically begging to be dunked into a hot cup of coffee or packed up as a homemade holiday gift.
Ingredients
- 1 cup packed light brown sugar
- ¾ cup unsalted butter, softened
- 1 large egg
- ¼ cup unsulphured molasses
- 2¼ cups all-purpose flour
- 2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- ½ tsp. ground cloves
- ¼ tsp. kosher salt
- ½ cup sanding sugar
Instructions
- 1Preheat the oven to 350°F and arrange the racks in the upper and lower thirds. Line two large baking sheets with parchment paper.
- 2In a large mixing bowl, whip the softened butter and brown sugar on high speed until the mixture becomes pale and airy, about 3 to 4 minutes. This creaming process builds the structure for a lighter, crispier cookie. Mix in the egg and beat for another minute until fully incorporated.
- 3Pour in the molasses and continue beating for roughly 30 seconds. Pause the mixer to scrape down the sides of the bowl so everything blends evenly.
- 4In a separate medium bowl, whisk the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and kosher salt. Turn the mixer down to low speed and slowly incorporate the dry flour mixture into the wet ingredients, mixing for about 1 minute until a dough forms.
- 5Pour the sanding sugar into a small bowl. Portion the dough into balls using about 1 1/2 tablespoons each, then coat them completely in the sugar. Arrange the coated dough balls on the lined baking sheets, leaving 3 inches of space between them so they have room to spread.
- 6Bake for about 10 minutes, or until the edges turn a light golden brown. Swap the pans between the top and bottom racks halfway through the cooking time for even baking.
- 7Let the baked cookies rest on the pans for 5 minutes. They'll continue cooking slightly from the residual heat and firm up enough to move without breaking. Transfer them to wire cooling racks to cool entirely.
Notes
- Storage: Keep the cooled cookies in an airtight container at room temperature for up to 5 days.
- Make ahead: You can prepare the dough, roll it into balls, and freeze them for up to 3 months. Roll in sanding sugar just before baking.
- Tip: If your butter is too warm, the cookies will spread too much in the oven. It should yield slightly to a gentle press but still hold its shape.