Crispy Gingersnap Cookies

This crispy gingersnap cookies recipe is a must-make for Christmas! They're a delicious treat with a blend of spicy ginger and sweet molasses.

Course Cookies, Dessert

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings cookies

Calories 77kcal

Preheat your oven to 350℉. Prepare baking sheets by lining with parchment paper or a silicone baking mat. Set them aside.
In the bowl of a stand mixer fitted with the paddle attachment or using an electric hand mixer and large mixing bowl, cream together the butter, white sugar and brown sugar.
Mix on high speed for 2-3 minutes, or until the mixture is fluffy and a pale yellow color.
Add the molasses and egg to the bowl. Using medium speed, mix until combined.
Add in the baking soda, ground ginger, fresh ginger, cinnamon and cloves. With mixer on low speed, gradually add the flour, ½ cup at a time, until just incorporated.
Place ⅓ cup of sugar in a shallow dish. Scoop the cookie dough into tablespoon sized balls.
Roll dough balls in the sugar to coat, then arrange in a single layer, 2½ apart on the prepared baking sheet. *The dough will spread considerably.
Transfer to the center rack of the preheated oven and bake for 15 minutes, or until the gingersnaps appear dry and slightly crackled on top. *They should not look wet at all.
Remove from oven and allow cookies to sit on the cookie sheet for 7 minutes before transferring them to a wire rack to finish cooling.