Gingersnap Cookies

4.79 from 46 votes

A versatile gingersnap cookie that can be cooked to either soft and chewy or crisp and snappy.

Prep Time15

Cook Time10

Total Time25

Course: Desserts

Cuisine: American

Keyword: baking, cookies, dessert, ginger cookies, gingersnap cookies, gingersnaps

Servings: to 5 dozen

Preheat oven to 375° for soft. Line two cookie sheets with parchment.
In a medium bowl, blend together the flour, baking soda, ginger, cinnamon, cloves, and salt.
In a large mixing bowl, combine the brown sugar and butter. Beat on medium-high speed until pale and fluffy. Add the molasses and egg then blend on medium speed for 1-2 minutes until well combined.
Slowly add the flour mixture and mix on low speed for 1 to 2 minutes until combined (be sure to scrape the bottom of the bowl to ensure all the batter is blended well).
Scoop balls of dough the size of 2 teaspoons (I used a #100 cookie scoop). Roll the cookie dough in sugar and place them on the prepared cookie sheets, spacing them 1-½ inches apart.
For thin cookies, use the bottom of a glass to press them flat. You can leave them as round balls if you want them to be slightly puffy and chewy in the center.
Bake the cookies in the center of the oven for 9-11 minutes. (If you scoop larger cookies, you will need to bake them a few minutes longer).
Remove from oven and cool on wire cooling racks.

If you want a crispier cookie, swap the butter for shortening.
Adjust the ginger to your taste—3 teaspoons for a classic flavor or up to 5 teaspoons for a spicier kick. I prefer the extra warmth of more ginger, but it’s up to you!
Make sure you use unsulphured molasses and not blackstrap molasses. If you use blackstrap molasses, the cookies will have a bitter flavor and cake-like texture.