Gingersnaps are a favorite cookie during the holiday season. My Hot and Spicy Gingersnaps have a plethora of spices packed into a great gingersnap cookie. In my Milk Chocolate Gingersnaps, the combination of chocolate and a ginger cookie is fantastic. And if you like your classic gingersnaps to be crispy, then you’ll most definitely enjoy baking these extra crispy gingersnaps.

Ingredients needed:

salted butter white sugar egg whites molasses white vinegar all purpose flour baking soda ground ginger, cinnamon, nutmeg and cloves

How to make Extra Crispy Gingersnaps:

The complete, printable recipe is at the end of this post.

Preheat the oven to 350 degrees F.

In a large bowl, use an electric mixer to combine the butter and sugar until smooth. Add in the egg whites, molasses and vinegar.

In a separate bowl, sift together the flour, baking soda and spices. Add to the butter mixture and mix until well blended.

Form the cookie dough into 1½ inch balls. Arrange 2 -inches apart on baking sheets lined with parchment paper. Bake for 15 minutes.

Four spices in these cookies give them great flavor. There are three full teaspoons of ground ginger. That makes sense because these are gingersnaps! But then there’s a good dose of cinnamon and a little bit of added nutmeg and cloves. All of those are awesome contributions to a gingersnap cookie. I think you’re going to like these extra crispy gingersnaps. Add them to your holiday baking list this year. Enjoy!

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