In a bowl, whisk flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. These gingersnap cookies are ready in just 30 minutes or so! They are super easy to make. Granulated sugar for rolling: Rolling the cookie dough on sugar will get you that beautiful crackled and shiny exterior.The molasses is also essential for the baking soda to work. Unsulphured molasses: For flavor and to give the cookies a slight chewy bite in the center.Granulated sugar: We’re only using granulated sugar in this recipe to achieve a crispier and thinner cookie.Unsalted butter: It needs to be softened at room temperature.Salt: Brings out flavors in baked goods.Spices: Ground ginger, Ground cinnamon, ground cloves.Don’t use baking powder, otherwise your cookies won’t turn out thin and crispy. Baking soda: This recipe only calls for baking soda, which gives these cookies some airiness while maintaining a slightly chewy and coarse texture when it reacts with the molasses.All ingredient quantities can be found in the recipe card down below. Sift the flour, ginger, cinnamon, ground cloves, salt, and baking powder into a large bowl. Freeze dough (on paper) until firm, about 20 minutes. Set oven to 350F and line two baking sheets with parchment paper or a silpat. Here are a few helpful ingredient notes to make gingersnap cookies. Working with one half at a time (rewrap and refrigerate other half), place dough on floured parchment or waxed paper roll out 1/8 inch thick, turning, lifting, and flouring dough (and rolling pin) as needed. The molasses creates a slight chewy bite in the center.Granulated sugar encourages more spread, so they’ll come out thin.On the other hand, brown sugar contains moisture that makes cookies soft, so we’re not using any brown sugar in this recipe! As the cookies cool, the granulated sugar will help them harden a bit and be crispy. Only use granulated sugar to get a crispy texture.As they bake, the sugar draws out moisture from the surface, thus creating those beautiful cracks. Cracks form when the exterior dries out faster than the interior. Rolling the cooking dough balls in granulated sugar creates those cracks. ![]() There are 5 factors that make these gingersnap cookies crispy and slightly chewy, with a beautiful crackled exterior: The texture of these thin gingersnap cookies is crispy and crunchy with a slight chewy bite in the center…just how I like them! They also look beautifully crackled! In a large bowl, whisk together the melted butter and sugar until smooth. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and white pepper, if using. How to Make Crispy and Crackled Cookies Line 2 cookie sheets with parchment paper.
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