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The Ultimate Soft & Chewy Gingersnap Cookies with Perfect Crackled Tops

Four dark, cracked gingersnap cookies heavily coated in sparkling sugar crystals resting on a white plate.
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Bake these classic gingersnap cookies for a treat that balances a chewy center with a slightly crisp edge. This easy, one-bowl recipe uses rich molasses and warm holiday spices for deep flavor, and the dough requires no chilling time.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 1 large egg
  • 1/4 cup unsulfured molasses
  • 2 teaspoons vanilla extract
  • 2 1/2 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
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar, for rolling

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 brown sugar until the mixture is light and fluffy.
  3. Beat in the egg, molasses, and vanilla extract until fully combined.
  4. In a separate medium 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.
  6. Pour the granulated sugar into a shallow dish.
  7. Scoop the dough into balls, about 1.5 tablespoons each. Roll each dough ball thoroughly in the granulated sugar until completely coated.
  8. Place the dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 10 to 12 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 cookies will firm up and develop their characteristic crackled tops as they cool.

Notes

  • For extra chewy gingersnaps, slightly underbake them by one minute.
  • If you prefer a crispier cookie, roll the dough balls in coarse sanding sugar instead of granulated sugar for a crunchier exterior.
  • You can prepare the dough up to three days ahead; cover and refrigerate it, then roll and bake when ready.

Nutrition

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