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The Ultimate Soft & Chewy Gingersnap Cookies with Perfect Crackled Tops

A stack of four rich, dark brown gingersnap cookies heavily coated in sparkling white sugar.
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Make soft and chewy gingersnap cookies with rich molasses flavor and classic holiday spices. This easy, one-bowl recipe requires no chilling and produces cookies with beautiful crackled sugar tops.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 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 ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, cream the softened butter and 3/4 cup of granulated sugar together until light and fluffy.
  3. Beat in the egg until combined, then mix in the molasses.
  4. In a separate bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. This is your one bowl cookie recipe base.
  6. Place the remaining 1/2 cup of granulated sugar in a shallow dish.
  7. Scoop rounded tablespoons of dough and roll each portion into a ball. Roll the dough balls thoroughly in the extra sugar to coat completely.
  8. Place the sugared dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 9 to 11 minutes. The edges should look set, but the centers will still look slightly soft. These cookies will crisp as they cool, giving you that perfect balance of soft and chewy.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra crispiness, slightly flatten the dough balls before rolling them in sugar.
  • If you prefer a traditional snap, bake for 12-14 minutes until the edges are deeply browned.
  • These homemade ginger snaps freeze well; store cooled cookies in an airtight container for up to three months.

Nutrition

Find it online: https://dishicious.com/gingersnap-cookies-ultimate-soft-chewy-recipe/