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Ultimate Chewy and Crispy Gingersnap Cookies with Crackled Tops

A stack of dark, crinkly gingersnap cookies coated in granulated sugar, sitting on a white plate.
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Make classic gingersnap cookies that feature crispy edges and soft, chewy centers, finished with a distinct crackled sugar top.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar, plus 1/2 cup for rolling
  • 1 large egg
  • 1/4 cup unsulfured molasses
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy.
  3. Beat in the egg and molasses until just combined.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a stiff dough forms. Do not overmix.
  6. Place the remaining 1/2 cup of sugar in a shallow dish.
  7. Roll the dough into 1-inch balls. Roll each ball thoroughly in the sugar coating.
  8. Place the sugared dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 10 to 12 minutes. The edges should look set and slightly browned, but the centers will still look soft.
  10. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. The cookies will crisp up as they cool.

Notes

  • For the best crackled tops, roll the dough balls generously in the coating sugar.
  • For a chewier cookie, slightly underbake them. For crispier cookies, bake for an extra minute or two.
  • Store cooled cookies in an airtight container at room temperature for up to one week.

Nutrition

Find it online: https://tastetaught.com/gingersnap-cookies-ultimate-chewy-crispy-recipe/