---
comments: true
tags:
  - cookie
  - bakewise
  - dessert
---
# :cookie: Cracked-Surface Crunchy Gingersnaps

![Cracked-Surface Crunchy Gingersnaps][1]{ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 3.5 dozen | 1.17 hours |

## :salt: Ingredients

- :candy: 397 g granulated sugar
- :butter: 170 g unsalted butter
- :maple_leaf: 59 ml molasses
- :egg: 1 egg
- :ear_of_rice: 281 g all-purpose flour
- :cup_with_straw: 2 tsp baking soda
- :salt: 3 g salt
- :sweet_potato: 5 g ginger
- :custard: 2 g cinnamon
- :four_leaf_clover: 1 g cloves
- :chestnut: 0.5 g nutmeg

## :cooking: Cookware

- 1 heavy-duty mixer
- 1 medium mixing bowl
- 1 baking sheet
- 1 release foil
- 1 non-stick cooking spray
- 1 small bowl

## :pencil: Instructions

### Step 1

In a heavy-duty mixer, beat 1.75 cups (349 g) of the granulated sugar and the unsalted butter until fluffy. Add the 1/4
cup molasses and beat to blend in well. Add the egg and beat on low just to blend in.

### Step 2

In a medium mixing bowl, stir together the all-purpose flour, baking soda, 1/2 tsp salt, 1 Tbsp ginger, 1 tsp cinnamon,
1/2 tsp cloves, and 1/4 tsp nutmeg. Add this dry mixture to the mixer and blend on lowest speed. Cover and chill dough
for at least 1 hour or overnight.

### Step 3

Place a rack in the center of the oven and preheat the oven to 350°F.

### Step 4

Cover a baking sheet with release foil, or parchment lightly sprayed with non-stick cooking spray.

### Step 5

Roll the dough into 1.25 inch balls. Place the remaining 1/4 cup (51 g) granulated sugar in a small bowl and roll each
ball in sugar. Place the baking sheet, 2 inches apart. Bake until edges just begin to color, about 10 minutes, but check
on them at 8 minutes.

### Step 6

Remove the foil and cookies to a rack to cool completely.

## :link: Source

- BakeWise

[1]: <../assets/images/cracked-surface-crunchy-gingersnaps.jpg>