Mouthwatering Crispy Gingersnap Cookies

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 6 minutes


  • 1 3/4 cups firmly packed dark brown sugar
  • 1 1/2 cups unsalted butter, softened (3 sticks)
  • 1 large egg
  • 1 tbsp. grated peeled fresh ginger
  • 1 1 ⁄4 tsp. baking powder
  • 3 3 ⁄4 cups all-purpose flour
  • 2 tbsp. ground ginger *
  • 1 tbsp. ground cinnamon *
  • 1 ⁄2 tsp. ground white pepper *
  • 1 ⁄4 tsp. ground cloves *
  • turbinado raw sugar - to sprinkle cookies before baking


  1. Using an electric mixer (I love my KitchenAid for this), beat the sugar and butter until smooth. Add the egg, and fresh ginger and beat well.
  2. In a bowl, whisk together the flour, baking powder, ground ginger, cinnamon, white pepper, and cloves.
  3. Gradually add the dry ingredients to the butter mixture, beating until well combined. (If you don't add it slowly - you'll have powdered ingredients all over you and your kitchen - ask me how impatient me knows!)
  4. Form the dough into a large disk, wrap in plastic, and chill for at least 4 hours or overnight. Spend some time with your family.

  5. Preheat the oven to 350°. Scoop out 1 tsp. of the dough at a time and roll it between the palms of your hands to form a ball. Place the balls on a cookie sheet and press down hard with the base of a drinking glass that has been dipped in flour so it doesn't stick to form thin rounds. Sprinkle the tops of the cookies with turbinado sugar and bake for 8 to 10 minutes, until crisp and browned. Transfer to a wire rack to cool.

Recipe Notes

* I will sometimes use 3 tbsp + 1 tsp King Arthur Flour Gingerbread Spice.