Crispy Gingersnap Cookies

These gingersnap cookies are thin and crispy with crunchy edges and crackly tops! A holiday classic that's easy to make with flavorful warm spices and molasses.

Prep Time: 15

Cook Time: 8

Chill: 10

Total Time: 33

Servings: cookies

Ingredients

¾ cup unsalted butter , softened
1 cup light brown sugar , packed
1 large egg
¼ cup molasses
2.25 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon fine sea salt
½ cup granulated sugar (for rolling the cookies)

Instructions

Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream 3/4 cup butter and 1 cup brown sugar 1 minute, or until fluffy. Add in the egg and beat until smooth. Mix in 1/4 cup molasses until combined.
In a medium bowl, sift or whisk 2 1/4 cups flour, 2 teaspoons baking soda, 2 teaspoons ginger, 1 teaspoon cinnamon, 1/2 teaspoon cloves and 1/4 teaspoon salt. Mix in the butter mixture with a spoon, just until combined, being careful not to over mix. Chill dough 10 to 15 minutes.
Place the granulated sugar into a shallow bowl. Using a medium cookie scoop (or about 1 1/2 Tablespoons), roll the cookie dough into balls. Roll the dough into the sugar. Place on the baking sheet, about 2 inches apart. Lightly flatten the tops with the palm of your hand.
Bake 10 to 11 minutes for cookies that are crisp around the edges, and softer in the center. Bake 12 to 13 minutes for a crisper cookie. Let cool 5 minutes on the baking sheet before transferring to a cooling rack.

Notes

Storage: These cookies will stay fresh in an airtight container for up to 3 days.

Freezing dough: Scoop the dough into balls, then flash freeze on a baking sheet until hard (about 30 minutes). Then add to a freezer bag and freeze for up to 3 months.

Baking from frozen: Let the frozen dough balls sit on the baking sheet as the oven preheats. Then bake as directed, adding 1 to 2 minutes to the original baking time if needed.

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