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Cinnamon-Spiced Ginger Crisps

Cinnamon-Spiced Ginger Crisps

Cinnamon-Spiced Ginger Crisps

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Cinnamon-Spiced Ginger Crisps
4.0 rating based on 12,345 ratings
4/5 (1)
Course: Hand-Shaped CookiesDifficulty: Easy



Cinnamon shares center stage in this classic ginger snap that’s choc full of holiday spices and with that classic crispy texture that’s perfect for dunking.


  • 2 cups all-purpose flour

  • 3/4 cups granulated sugar

  • 3/4 cups butter or margarine, softened

  • 1/2 cup dark molasses

  • 1-1/2 teaspoon ground ginger

  • 1-1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 large egg

  • additional granulated sugar


  • Into a large bowl measure all ingredients except the “additional granulated sugar”. Mix at low speed, beat ingredients until just mixed. Increase speed to medium and beat 2 minutes, occasionally scraping bowl with rubber spatula.
  • Wrap dough in waxed paper and refrigerate one hour until slightly firm so dough will be easy to handle.
  • Preheat oven to 375 F.
  • On a lightly floured surface divide dough into about 72 equal balls. With hands, roll dough into balls, roll each ball in additional granulated sugar.
  • Place balls on greased cookie sheets about 2″ apart. Flatten into 1/8″-thick circle with the bottom of a drinking glass. If desired sprinkle with additional sugar.
  • Bake 8-10 minutes or until lightly browned around the edges. Cool cookies 2 minutes on cookie sheets, then with a spatula, carefully remove to wire racks to cool. Store in an airtight container up to 2 weeks.


Name & Location
(example: Sue in LA)
they were very tasty with a glass of milk
- alex
Supported By: Starfish Reviews

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