Cookies
Crisp gingersnaps
A warmly spiced drop cookie with an easy dough and a satisfying crackly finish.
Based on King Arthur Test Kitchen’s King Arthur Baking recipe ↗
- Time
- 30 minutes
- Makes
- About 30 cookies
- Oven, conventional
- 190°C / 375°F
Before you begin
Read the whole recipe, then get these ready.
- Baking tray
- Baking paper
- Mixing bowl
- Cookie scoop
Molasses gives the classic flavour; dark jaggery syrup is a practical Indian-kitchen alternative.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Heat the oven to 190°C (375°F) and line a tray. Beat butter, sugar and molasses until smooth.
- 2
Beat in the egg. Mix in flour, spices, baking soda and salt just until combined.
- 3
Scoop small balls and roll in sugar. Space them well apart on the tray.
- 4
Bake 10–12 minutes, until cracked and set at the edges. Cool on the tray.
Your baking notes
Notes stay on this device.