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Chewy Gingersnap Cookies with Crackled Tops

A close-up of four dark, crinkled gingersnap cookies heavily coated in sparkling sugar, resting on a white plate near a window.
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Bake classic, chewy gingersnap cookies featuring a rich molasses flavor and 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 ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). 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 fully combined.
  4. In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Place the remaining 1/2 cup of sugar in a shallow dish.
  7. Scoop rounded tablespoons of dough and roll them into 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 9 to 11 minutes. The edges should look set, but the centers will still look slightly soft.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. The tops will crackle as they cool.

Notes

  • For chewier cookies, slightly underbake them. They firm up as they cool.
  • If you prefer a crispier snap, bake for an additional 1 to 2 minutes.
  • Store cooled cookies in an airtight container at room temperature for up to one week.

Nutrition

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