Crispy Gingersnap Cookies - This gingersnap recipe makes the perfect crispy, crunchy, spicy cookie. Full of ginger, molasses cinnamon, nutmeg and black pepper. Yes, black pepper!
Print Recipe
5 from 1 vote

Crispy Gingersnap Cookies

Crispy Gingersnap Cookies - This gingersnap recipe makes the perfect crispy, crunchy, spicy cookie. Full of ginger, molasses cinnamon, nutmeg and black pepper. Yes, black pepper!
Prep Time3 hrs 15 mins
Cook Time12 mins
Total Time3 hrs 27 mins
Course: Dessert
Cuisine: American, English
Keyword: cookies, crispy, crunchy, ginger biscuits, ginger snap, gingersnap
Servings: 45
Calories: 38kcal
Author: Don't Sweat The Recipe

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 38kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 45mg | Potassium: 28mg | Fiber: 1g | Sugar: 5g | Vitamin A: 70IU | Calcium: 8mg | Iron: 0.1mg