There are loads of different variations of ginger cookies out there. This one happens to be for crispy cookies versus soft and chewy ginger snap cookies.

More About Gingersnaps

2 cups all-purpose flour 1 tsp kosher salt ½ tsp baking soda 2 tsp ground ginger ½ tsp ground cinnamon ½ tsp ground cloves  1 ½ sticks unsalted butter  1 cup sugar ¼ cup dark brown sugar  4 tbsp milk  ½ cup sugar for rolling


How To Get Crispy Texture To achieve the crispy texture, a high ratio of granulated sugar is used in this recipe.

THE SCOOP ON EGGS This recipe is eggless. When eggs are added to cookie dough, they add structure, height and leavening to cookies. Adding only egg yolk would result in fudgier cookies while adding only egg whites would result in airier, cakey cookies.

If you prefer a chewy gingersnap recipe, I would recommend substituting some of the granulated sugar for brown sugar. Try ¾ cup granulated sugar plus ½ cup dark brown sugar.

Using the flat bottom of a glass, press down gently on the hot cookies as soon as they are pulled from the oven, while they are sitting on the hot cookie tray. Allow cookies to cool. The cookies will get crispy as they cool.


brown sugar cookies

soft & chewy snickerdoodle