Better Homes And Gardens Gingersnap Cookies

This gingersnap cookie recipe delivers the crunch factor and bold spices you expect. Using baking soda ensures crackly tops and super crisp treats, while molasses, cinnamon, cloves, pepper, and fresh ginger provide the robust flavor.

Gingersnap Cookies

Gingersnap cookies are tiny edible bursts of holiday magic. Browned butter and molasses provide a dark hue and deep caramelized notes. To add some unsuspecting flavor, robust dried and fresh spices are added to the batter. Cinnamon, ginger, cloves, and a blend of peppers makes the taste buds tingle.

To create the ultimate snappy texture, the moisture is reduced and plenty of baking soda is used. This recipe has a wonderful crunch, perfect for dipping into hot cups of cocoa. Each batch makes dozens of mini cookies to stash away for later or sharing in a cookie exchange.

combining cookie batter ingredients in a bowl

The benefits of browning butter

Making browned butter for these ginger snaps adds a delicious toffee flavor. By gradually heating the fat it toasts the milk solids and creates a nutty aroma.

The process also removes some of the natural excess moisture in the butter and makes the cookie dough less wet. This is important because the cookies should be drier and crunchy throughout, not have chewy centers.

gingersnap cookie dough

Baking soda helps the crunch factor

Instead of a soft and chewy texture like soft molasses cookies, these have a snap! Baking soda helps give the cookies a slight lift, but also the higher levels develop a stronger crunch, similar to crackers.

The activity of the leavening agent creates veiny cracks on the surface, allowing moisture to more efficiently escape. Baking at moderately low temperatures of 300ºF (149ºC) for at least 20 minutes ensures even drying, without the cookies getting burnt. During the cool down, they will harden even more.

Coating cookie dough balls in a bowl of granulated sugar

The spice flavors

The molasses and brown sugar complement the caramel flavors of the browned butter, which is made more interesting with spices. Using a generous amount of dried ground spices like cinnamon, ginger, and cloves add warm winter flavors. However, including freshly minced ginger, black pepper, and a pinch of cayenne pepper really punches up the taste and adds tingle.

Baked gingersnap cookies on a parchment paper lined sheet pan

More holiday cookies

Peanut Butter Cookies
Chocolate Crinkle Cookies
Oatmeal Raisin Cookies

View all Cookie recipes

Bloom the spices

Add the dried spices directly to the warmed browned butter. You will immediately smell the pungent aromas emerge as they gently heat in the oil. The rise in temperature releases fat-soluble flavor compounds that are enhanced in the warmed fat. This creates a more flavorful cookie even before you bake them.

Pin this recipe to save for later

Pin This

▢ 2 ½ cups all-purpose flour
▢ 2 teaspoons baking soda
▢ ½ teaspoon kosher salt
▢ 12 tablespoons unsalted butter
▢ 2 tablespoons ground ginger
▢ 1 teaspoon ground cinnamon
▢ ¼ teaspoon ground cloves
▢ ¼ teaspoon black pepper
▢ Pinch cayenne pepper
▢ 1 ¼ cups dark brown sugar, packed
▢ ¼ cup unsulphured molasses
▢ 2 tablespoon finely grated fresh ginger
▢ 1 large egg, plus 1 egg yolk
▢ ½ cup granulated sugar

Set the oven rack to the center position. Preheat to 300ºF (149ºC).
Line three baking sheets with parchment paper.
In a medium bowl whisk together flour, baking soda, and salt.
In a 10-inch skillet (do not use nonstick or you won't be able to see the browning) heat butter over medium heat. Once melted, reduce the heat to medium-low, swirl the skillet frequently until the butter solids begin to brown, about 4 to 5 minutes.
Quickly transfer the browned butter to a large bowl.
Add ground ginger, cinnamon, cloves, black pepper, and cayenne to the butter, whisk to combine. Cool slightly for 2 minutes.
Add brown sugar, molasses, and fresh ginger to the butter mixture, whisk to combine.
Add egg plus egg yolk, whisk to combine.
Add flour to butter mixture and stir with a spatula until just combined.
Tightly cover and refrigerate the dough until firm, 45 to 60 minutes.
Roll the cookie dough into 2 teaspoon-sized (12g) balls, about 1-inch in size.
Add granulated sugar into a shallow bowl and roll the cookies in sugar to coat.
Evenly space the cookies 2-inches apart, about 20 per cookie sheet.
Bake 1 sheet at a time until the edges are just beginning to darken, 20 to 22 minutes, rotating halfway through baking.
Transfer the cookies still sitting on the parchment paper to a wire rack to cool completely. The cookies will harden more as they cool.

Skillet

Store gingersnap cookies at room temperature in an airtight container for up to 7 days. Freeze for up to one month, then defrost before eating.
Recipe adapted from America's Test Kitchen, The Perfect Cookie.

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Nutrition Facts

Gingersnap Cookies

Amount Per Serving

Calories 69 Calories from Fat 18

% Daily Value*

Fat 2g 3%

Saturated Fat 1g 5%

Cholesterol 10mg 3%

Sodium 60mg 3%

Potassium 36mg 1%

Carbohydrates 11g 4%

Fiber 1g 4%

Sugar 7g 8%

Protein 1g 2%

Vitamin A 75IU 2%

Calcium 9mg 1%

Iron 1mg 6%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?

Tag @jessica_gavin on Instagram. I'd love to see how it turns out!

Tag @jessica_gavin

Filed under: American Baking Christmas Cookies Desserts Molded Cookies Thanksgiving Winter

This post may contain affiliate links. Please read my disclosure policy.

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.