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+ servings


Crisp + Crunchy or Soft + Chewy - you decide. These gingersnaps have a crackle top and are full of spice!

Course Dessert
Cuisine American
Keyword cookies, gingersnaps
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 36
Calories 87 kcal


  • 1 cup all-purpose flour
  • 1 cup bread flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 1/2 sticks unsalted butter
  • 1 cup sugar plus more for rolling
  • 1 large egg + 1 yolk
  • 1/4 cup molasses


  1. Preheat oven to 350°F, racks and upper and lower thirds of the oven, cover baking sheets with parchment paper.
  2. Combine flour, baking soda, salt, spices in a bowl. Stir well to mix.
  3. With a mixer, beat on medium speed butter and sugar for about five minutes until fluffy and white. Add the egg + yolk and continue beating until smooth.
  4. Lower speed and beat in one half of the dry ingredients, then the molasses. Stop and scrape the side of the mixer. Beat in the rest the dry ingredients.
  5. Scoop out 1 inch pieces of dough balls (larger if you'll use them for ice cream sandwiches). Roll between the palm of your hand, then roll in sugar.
  6. Bake right away for crispy gingersnaps. Place balls on cookie sheet, 3 inches apart. Bake 7 - 8 minutes or until surface is crackled. Cookies will harden as they cool.
  7. For a soft and chewy version, chill the dough balls for at least 4 hours or freeze until ready to use. Bake 9-11 minutes or until surface is crackled.
Nutrition Facts
Amount Per Serving (1 g)
Calories 87
* Percent Daily Values are based on a 2000 calorie diet.