Clove Snaps
Indulge in the warm, spiced perfection of Clove Snaps, a classic cookie recipe brimming with holiday-inspired flavors. These crunchy-yet-tender treats feature the bold, aromatic kick of ground cloves, complemented by hints of cinnamon and ginger, creating a symphony of cozy spices in every bite. Sweetened with rich molasses and coated in a sparkling layer of sugar, these cookies offer a delightful combination of sweetness and warmth. With just 20 minutes of prep time and a quick bake, they are perfect for festive gatherings or an everyday snack. Serve them alongside a steaming cup of tea or coffee, or package them up for a thoughtful gift. Make these irresistible Clove Snaps your go-to recipe for seasonal charm and homemade comfort.
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 150 grams Granulated sugar
- 60 ml Molasses
- 1 large Egg
- 200 grams All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cloves
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 50 grams Additional sugar (for rolling)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the molasses and egg to the bowl and beat until fully combined.
In a separate medium bowl, whisk together the flour, baking soda, ground cloves, ground cinnamon, ground ginger, and salt.
Gradually add the dry ingredients to the wet ingredients while mixing on low speed, scraping down the sides of the bowl as needed, until the dough just comes together.
Using a tablespoon or small cookie scoop, portion out the dough and roll each piece into a ball.
Roll each dough ball in the additional sugar to coat evenly.
Place the coated dough balls on the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers are still slightly soft.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve immediately or store in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
2672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.0 g | 137% | |
| Saturated Fat | 58.9 g | 294% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 2014 mg | 88% | |
| Total Carbohydrate | 417.8 g | 152% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 261.3 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 284 mg | 22% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1530 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.
