A Molasses Ginger Snaps
Indulge in the perfect balance of sweet and spicy flavors with these classic Molasses Ginger Snaps! With their crisp edges, soft centers, and a bold blend of molasses, cinnamon, ginger, and cloves, these cookies are a nostalgic treat that's ideal for the holiday season or any time you're craving comfort-baked goodness. This quick and easy recipe, prepared in just 15 minutes and baked to perfection in under 10, yields 24 cookies that are beautifully coated in granulated sugar for an extra touch of sweetness and sparkle. Whether served with a cup of tea, coffee, or a glass of milk, these homemade ginger snaps will delight with every bite. Plus, they store wonderfully, making them an excellent make-ahead dessert for sharing or freezing!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.75 cups unsalted butter
- 1 cups granulated sugar
- 0.25 cups molasses
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoons ground ginger
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground cloves
- 0.25 teaspoons salt
- 0.5 cups granulated sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the butter and sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the molasses and egg to the butter and sugar mixture, beating until fully incorporated.
In a separate bowl, sift together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
Scoop approximately 1 tablespoon of dough, roll it into a ball, and then roll the dough ball in the reserved granulated sugar to coat.
Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops have cracked slightly. Do not overbake if you prefer a chewy center.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
Nutrition Facts
Calories |
2953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.4 g | 102% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3228 mg | 140% | |
| Total Carbohydrate | 547.2 g | 199% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 360.8 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 278 mg | 21% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1543 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
