Extra Crispy Gingersnaps

This post may contain affiliate links.

Extra- Crispy Gingersnaps

Yield: 3 dozen cookies

Prep Time: 30 min

Cook Time: 15 min


3/4 cup salted butter, softened
2 cups granulated white sugar
2 large egg whites, beaten slightly
1/2 cup molasses
2 teaspoons white vinegar
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
3 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves


1. Preheat oven to 350 degrees F.

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

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

4. Form into 1 1/2-inch balls. Arrange 2-inches apart on greased cookie sheets. Bake 15 minutes.

5. Cool on cookie sheet 4-5 minutes, then move to wax paper and let cool completely.

Source: RecipeGirl.com

You Might Also Like...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *


  • Kate wrote:

    Hi RecipeGirl,

    I really need some help. I live in the UK so the measuring ‘cups’ is a bit baffling to me. I bought some American measuring cups to make these biscuits but the amounts I used were huge, so much flour! I just don’t know where I’m going wrong, when I do an online converter of 3.5 cups of flour to grams it’s not the same weight. Am I being totally stupid?? Should I be using seperate cups for solid and liquid measurements, I thought it was one for all.

    Any help you can give me owuld be great, thank you xx