Old Fashioned Gingersnaps

The double ginger in these cookies is what sets them apart. Three teaspoons of ground ginger provides the steady, warm heat through the whole cookie, while diced crystallized ginger adds bursts of sweet, chewy spice in random bites. It’s a one-two punch that single-ginger recipes can’t match.

Dark brown sugar and molasses together build a deep, almost bittersweet sweetness with caramel undertones. Allspice rounds out the spice profile with hints of clove, cinnamon, and nutmeg all at once.

A full hour of chilling firms the butter-rich dough so the balls hold their shape on the baking sheet. At 325°F (163°C), they bake for 25 minutes, which is longer and slower than most cookies. That low, slow bake is what creates the signature gingersnap crack on top and the crispy-all-the-way-through texture. No chewy centers here.

Kitchen Tips

• Don’t overmix after adding the flour. Just until combined keeps the cookies tender rather than tough
• Dice the crystallized ginger small so it distributes evenly and doesn’t create oversized sticky pockets
• These spread during baking, so the 2-inch spacing between balls is important
• Store in an airtight container. They stay crisp for over a week

Variations

• Roll the dough balls in granulated sugar before baking for a sparkly, extra-crunchy exterior
• Add ½ teaspoon of black pepper for a gingersnap with a spicy kick
• Sandwich two cookies around a layer of lemon cream cheese frosting for ginger sandwich cookies