Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F. This step is critical since a properly heated oven ensures that the cookies bake evenly and achieve that perfect crisp. You want to wait until the oven is fully preheated before placing the cookies inside.
- In a large bowl, use an electric mixer to combine the ¾ cup (1½ sticks) salted butter and 2 cups granulated white sugar until smooth. Look for a creamy texture, which indicates that the butter is well incorporated. This step is essential for achieving the right consistency in your cookies.
- Add in the 2 large egg whites, ½ cup molasses, and 2 teaspoons white vinegar to the butter and sugar mixture. Mix on medium speed until everything is well combined. The mixture should be glossy and smooth.
- In a separate bowl, sift together the 3¾ cups all-purpose flour, 1½ teaspoons baking soda, 3 teaspoons ground ginger, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground cloves. Sifting helps to aerate the flour and ensures there are no clumps in your dry ingredients.
- Gradually add the dry mixture into the wet ingredients. Mix until just combined; be careful not to overmix, as this can lead to tough cookies. The dough should be thick and slightly sticky but still manageable.
- Form the cookie dough into 1½-inch balls. It's best to use your hands for this step, as the warmth from your palms helps to shape the dough easily. Rolling them into uniform balls ensures even baking.
- Arrange the cookie balls 2 inches apart on baking sheets lined with parchment paper. Spacing is crucial because the cookies will spread as they bake. Ensure they have enough room to expand without touching.
- Bake the cookies in your preheated oven for 15 minutes. Keep a close eye on them toward the end, as oven temperatures can vary. You want them to be golden brown but not overbaked.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes. This helps them to firm up before transferring them to a wire rack. Let them cool completely to enjoy their crispy texture.
Notes
When storing your Extra Crispy Gingersnaps, keep them in an airtight container to maintain their crispness. They can last up to a week, but I doubt they’ll last that long! You can also freeze the dough for up to three months and bake fresh cookies whenever you want.