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mini gingersnap cookies
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Crispy Gingersnaps

The best crispy gingersnap cookies!  Itty bitty in size, but they pack a punch. These bite-sized cookies are a classic!
Course Dessert
Cuisine American
Keyword crispy, gingerbread cookies, gingersnap
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 100
Calories 36kcal

Ingredients

  • 3/4 cup butter softened
  • 1 cup white sugar
  • 1 large egg
  • 1/4 cup molasses
  • 2 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1 1/2 teaspoons ground cinnamon
  • 1/3 cup sugar to roll cookies in

Instructions

  • Cream butter and sugar together using an electric mixer.
    Beat in molasses and egg.
  • Mix in dry ingredients.
    Scoop dough using a teaspoon-sized scoop (or roll into tiny balls) and roll in granulated sugar.
  • Place cookies on parchment-lined baking sheets and bake at 350 degrees for 10-12 minutes.
    Let cookies cool on baking sheets. They will crisp up as they cool.

Video

Notes

I bake with light-colored baking sheets. If you use dark you may need to adjust the baking time since the cookies may bake quicker.

Nutrition

Calories: 36kcal