Crackle Top Gingersnaps are spicy and sweet, a treat with afternoon tea or tucked in a lunchbox. This cookie dough stirs together easily. Form into dough balls, roll in sugar and bake. Gingersnaps are the most requested cookie at my house!
It’s winter vacation week at our house. That means no school, later bedtimes and not setting alarm clocks. Also more movies, games, puzzles, reading and extra baking with everyone home this week. I mentioned a few weeks ago here that our house is on the market right now. We’ve been needing a little more space for a while.
We had our first open house last Saturday and these Gingersnaps were out on a plate in the kitchen with a pitcher of lemonade. It was so interesting. Almost all the folks that came through the house said “no thank you” when offered a cookie. And I was thinking, “Oh my word people, you don’t even know what you’re missing. But, ok.”
Then the last lady that toured the house about 3 o’clock chatted with me for a while in the kitchen. I offered her a cookie and she accepted. I was so happy. We kept chatting, she had another. Then another. Ha ha. She loved them. And when the kids got home after the open house they were pretty excited there were still some left. So I guess it all worked out in the end.
So these may be the best Gingersnaps you’ve ever tasted. (Hard to know, ‘cuz I don’t know what you’ve tasted. Ha!) These yummy Gingersnaps are beautifully crackly and crunchy on the outside, slightly chewy in the center, rolled in sugar before baking. Oven warm, they’re the perfect companion to a tall glass of icy cold milk. In winter…. a steaming mug of spicy chai tea. Mmmm…
The dough mixes together in five minutes…
Form cookie dough into 1 1/2 inch round balls, then roll in sugar….
Place 2 inches apart on an ungreased cookie sheet or parchment paper, then bake.
Winter is the perfect season for Gingersnaps. Spicy and sweet, they’re an extra special treat for after school snacks on wintry days. All my boys (especially Jon) love these cookies and request them regularly. Simple to make, the recipe calls for butter!
You won’t be disappointed by these scrumptious Gingersnaps!
Gingersnaps Recipe
Ingredients
- 2 1/8 cups flour
- 1 tablespoon ginger
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup unsalted butter room temperature
- 1 cup white sugar
- 1 large egg
- 1/4 cup molasses
- extra white sugar for rolling dough balls before baking
Instructions
- Beat butter with mixer 'til creamy.
- Mix in sugar gradually.
- Add in egg and molasses.
- Separately, sift together (or mix well with a fork): flour, ginger, baking soda, cinnamon and salt.
- Stir flour mixture into wet ingredients.
- Form into 1 1/2 inch round balls.
- Roll in extra granulated sugar.
- Place 2 inches apart on ungreased baking sheet or parchment paper.
- Bake 8 minutes @ 350 degrees or 'til tops are round and cracked. They might still be slightly puffy.
- Remove from the oven and whack the pan hard on the counter or stovetop. (Yup.) The middle will fall and they'll be flat and crackly. Just like a good gingersnap ought to be.
You may also like: King Arthur Chocolate Chip Cookies
Sarah says
I will be making these little bites of heaven today. Been looking for a good recipe!
Allie Taylor says
Sarah – that makes me smile. Happy baking!!! XO
Nancy Hammett says
Thanks for the recipe love Ginger snaps. Will make.
Amy says
Nothing beats a good gingersnap! Thanks for this recipe, Allie.
Allie Taylor says
Your welcome Amy. What hat you wearin’ today? 🙂
nancy mcmahan says
I never liked gingersnaps as a child. That was a long time ago so thinking I should give them a try again. Besides if I still don’t like them I know grandkids that do and I will get to “whack” the pan on the counter. Fun for all of us!
Ellen says
I shall try these!
Tracy Costa says
This recipe sounds scrumptious! I’ll have to try it out. Thank you again Allie for sharing another one of your wonderful recipes!
Jennifer says
This sounds so yummy!
Chris says
Saw this recipe this morning & knew it was the perfect recipe for church potluck tomorrow. Yummy! I don’t think my hubby appreciated his nap interruption when I banged the pan on the counter:-). Love reading your blog Allie! Thanks!
Allie Taylor says
So glad, Chris! (Just tell your husband it’s my fault.)
Barbara BeAUDRY says
Love the Ginger Snaps
Denise says
I’m sad. I’m drinking chai tea as I type this and I don’t have a ginger snap. Oh snap! I will have to surprise Doug and make these for him soon.
Allie Taylor says
Cheer up friend. Snappier days ahead!
Catherine says
Dear Allie, I love gingersnaps. I don’t make them nearly as often as I should…even though they are traditionally a winter cookie, I think they can be enjoyed any time of year. I wish I had one now with my tea. xo, Catherine
Marye says
I love gingersnaps, these look so yummy!
Michelle @ A Dish of Daily Life says
They look delicious! My kids all like gingersnaps…I’m thinking I need to try these!
Michelle @ The Complete Savorist says
I love gingersnaps, and by love, I mean LOVE!!!! Pinned
Kristina says
one of my favorite cookies – now you have me craving them!
Sarah says
Hi, Allie! You can tell these gingersnap cookies are something special because of that nice crackle on top. I’m eagerly waiting for winter to get here because all I want to do is bake gingersnap cookies! These are killing me they look so good!
anne says
I love gingersnaps. These look amazing with the little cracks on top. Don’t know what it is but cookies that do that get me every time. I always eat too many.
Kim - Liv Life says
I’m pretty sure given the opportunity I could live on Gingersnaps alone! These crackly tops look positively divine.
Shashi at RunninSrilankan says
Oh Allie – I’ve been looking for a gingersnap recipe and I think I found it – especially seeing it started with “These may be the best Gingersnaps you’ve ever tasted. (Hard to know, cuz I don’t know what you’ve tasted. Ha!) ” ! 🙂
Karin says
I found these on Pinterest and made them last night for my son to take to school today. They are SO delicious. Perfect texture and just the right amount of spiciness. We can’t stop eating them!
Allie says
Thanks so much for dropping by Karin, and so happy you like them. They can be addictive! 🙂
puja says
Super yummy, would love to have these along with a hot cup of coffee… 🙂
Sue umbaugh says
This is the perfect recipe for when the grandkids come over this weekend! We love to bake together, so this will definitely be #1 on our agenda.
Thanks, Allie, for such a scrumptious and simple recipe!
Balvinder says
These look amazing cookies! I adore ginger.
Jon says
She speaks the truth. I do love them. I could use one right now…
Aunt Pinkie7 says
I love gingersnaps! Haven’t made them in ages! AND these look spooo good!
Ashley @ Big Flavors from a Tiny Kitchen says
I love love LOVE gingersnaps! The tops on yours look like absolute perfection!
Aunt Margie says
Inside joke: STILL GOOD!
Anu - My Ginger Garlic Kitchen says
Allie, I love gingersnaps, and these look divine. Crackle Top + spicy + sweet? They are certainly calling my name. I wish I could have them with my mixed berry tea right away. Pinning it.
Shashi at RunninSrilankan says
Allie – I don’t believe people turned down those gingersnaps – especially with the house smelling wonderful from these baking and all – – if I had been there, your boys wouldn’t have had any left to enjoy…hmmm… I bet they are glad I wasn’t 🙂
I hope you are enjoying this time off with your kiddos! Happy Wednesday, my friend! xoxo
Eva says
Bonjour ma chère Allie! Une fois de plus te me fait très envie avec tes ginger cookies! C’est un de mes biscuits préfères! xoxo
http://kitchentuts.com/ says
Fancy and easy are a match made in kitchen heaven just like the flavors in this dish. Love it!! Thanks for sharing ?
dishwasher reviews says
WOW, THEY SEEM SO TASTY. I WILL DEFINITELY GIVE THEM A TRY.
Ken says
Are you using ginger powder, or fresh ginger
Thanks
Allie says
Hi Ken – ginger powder. Hope you love these and happy baking!