Classic Gingersnap Cookies
Warm your home with the nostalgic aroma of Classic Gingersnap Cookies—perfectly spiced, irresistibly chewy, and delicately crisp around the edges. This timeless treat features a harmonious blend of ginger, cinnamon, and cloves, balanced by the rich sweetness of molasses and brown sugar. The dough is rolled in granulated sugar for a sparkling finish, creating cookies that are as stunning as they are delicious. Ready in just under 30 minutes, these gingersnaps are an ideal make-ahead dessert for holiday gatherings or cozy nights in. Serve with a steaming cup of tea or a cold glass of milk, and enjoy the ultimate comfort in every bite.
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Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 2 teaspoons baking soda
- 1.5 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground cloves
- 0.25 teaspoons salt
- 0.75 cups unsalted butter (softened)
- 1 cup granulated sugar (plus extra for rolling)
- 0.5 cups brown sugar (packed)
- 0.25 cups unsulfured molasses
- 1 piece large egg
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the molasses and egg to the butter mixture and mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Scoop out 1-tablespoon portions of dough and roll them into balls using your hands.
Roll each dough ball in a small bowl of granulated sugar to coat completely.
Place the sugar-coated dough balls on the prepared baking sheets, leaving about 2 inches of space between each ball to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are crisp and the centers have set but are still slightly soft.
Remove the cookies from the oven and let them cool on the baking sheets for 3-5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your classic gingersnap cookies with a warm cup of tea or a cold glass of milk!
Nutrition Facts
Calories |
105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.2 g | 5% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 88 mg | 4% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 10.0 g | ||
| Protein | 1.0 g | 2% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 39 mg | 1% | |
*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.
