Crispy gingersnap cookies are the only way we like them in our house. In my opinion, gingersnaps are supposed to be crispy, crunchy and full of fabulous spices.
These gingersnaps are the perfect crispy, crunchy, spicy cookie. Bursting with ginger, molasses, cinnamon, nutmeg, and black pepper. Yes, black pepper! The pepper adds just a touch of extra spiciness.
Crispy Gingersnap Cookies
In a small bowl, whisk the all-purpose flour, ginger, cinnamon, baking soda, salt, nutmeg, and pepper.
In a large bowl beat the butter and brown sugar together with an electric mixer on medium speed until light and fluffy.
Add the egg and molasses, then add the flour-spice mixture. Blend until it forms a moist pea-size texture.
Pour the dough out onto a work surface and gently knead until it comes together.
Shape into a log, wrap in plastic, and refrigerate for about 3 hours. I usually leave it overnight.
Preheat the oven to 350 degrees. Line a large cookie sheet with parchment.
Slice the log into 1/8″ rounds, place 1 inch apart on a baking sheet and bake for 10-12 minutes.
Cool the pan on a rack for about 15 minutes before transferring the cookies to a rack to finish cooling completely. You want them to cool completely for that crunchy, snappy texture.
Skip the grocery store and make your own! I make these crunchy gingersnap cookies all year but they are great for the holidays.
Your friends and neighbors will love these as a Christmas gift.
Enjoy! With this ginger snaps recipe, it’s impossible to eat just one.
Crispy Gingersnap Cookies
- 1 2/3 all-purpose flour
- 11/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon table salt
- 1/4 teaspoon fresh ground nutmeg
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup unsalted butter softened
- 3/4 cup dark brown sugar packed
- 1 large egg yolk
- 3 tablespoons blackstrap molasses
- In a small bowl, whisk the flour, ginger, cinnamon, baking soda, salt, nutmeg, and pepper.
- In a large bowl, beat the butter and brown sugar with a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 3 min.
- Add the egg yolk and molasses and blend until well combined, about 1 minute.
- Add the flour-spice mixture and mix on medium-low speed until the dough is well blended and forms a pea-sized texture, 30 to 60 seconds.
- Pour the dough onto an unfloured work surface; gently knead until it comes together.
- Shape into an 8-inch-long log about 1-1/2 inches in diameter and wrap in plastic.
- Refrigerate for at least 3 hours or overnight.
- Preheat the oven to 350°F. Line a large cookie sheet with parchment.
- Unwrap the dough and use a thin, sharp knife to cut the log into 1/8-inch slices. Arrange the slices about 1 inch apart on the sheets.
- Bake until the cookies are slightly darker brown on the bottoms and around the edges, 10 to 12 min.
- Set the sheet on a rack to cool for 15 minutes. Transfer the cookies to a rack and let cool completely. When cool, store in airtight containers.
- Ginger flavor intensifies with time. When stored in an airtight container, the cookies remain impressively delicious.