This Gingersnap Cookie Recipe yields crisp, buttery, snappy cookies! Full of flavor and perfectly spiced (with a hint of heat!) these are classic Gingersnaps (emphasis on the snap!).Be sure to check out the how-to VIDEO below the recipe!
Preheat oven to 315F (155C) and line baking sheets with parchment paper. Set aside.
In a large bowl, combine melted, cooled butter, sugars, vanilla extract, and spices (ginger, cinnamon, cloves, cayenne pepper, and black pepper). Stir well.
7 tablespoons unsalted butter, ½ cup granulated sugar, ¼ cup dark brown sugar, ½ teaspoon vanilla extract, 2 ¼ teaspoons ground ginger, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, ⅛ teaspoon ground cayenne pepper, Pinch ground black pepper
Add molasses, egg yolk, and milk and stir until completely combined.
In a separate bowl, whisk together flour, baking soda, and salt.
1 ⅔ cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt
Gradually stir dry ingredients into wet until completely combined.
Scoop cookie dough into 2-teaspoon-sized portions. Roll between your palms until smooth and then roll through granulated sugar.
Additional granulated sugar for rolling
Transfer to prepared baking sheet, spacing cookies 2” apart.
Transfer to 315F (155C) oven and bake for 22 minutes.
Within a minute or two of cookies coming out of the oven, use the clean, flat, bottom of a glass to firmly press down on cookies to flatten.
Allow cookies to cool completely on baking sheet before enjoying. Once cooled they should be crisp and snappy (if the first batch isn’t crisp once cooled, bake subsequent batches for longer).