Crisp Gingersnap Cookies
These crisp gingersnap cookies are the perfect blend of holiday spices and nostalgic comfort, featuring bold flavors of ginger, cinnamon, and cloves paired with the deep sweetness of molasses. With their irresistibly crunchy texture and sparkling coating of coarse sugar, these treats are a must-have for cookie lovers and festive gatherings alike. Ready in just 32 minutes from start to finish, this simple recipe demonstrates the beauty of perfect balance—spicy, sweet, and delightfully crisp. Whether served with a cozy cup of tea or as part of a holiday dessert platter, these golden-brown cookies deliver warmth and cheer in every bite. Perfect for baking ahead, they store wonderfully for up to a week, making them ideal for gifting or snacking all season long!
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams granulated sugar
- 120 ml molasses
- 1 piece large egg
- 250 grams all-purpose flour
- 2 teaspoons baking soda
- 1.5 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground cloves
- 0.5 teaspoons salt
- 50 grams coarse 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 using a hand or stand mixer until the mixture is light and fluffy, about 2-3 minutes.
Add the molasses and the egg to the bowl and beat until fully combined and smooth.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, and salt until well mixed.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. Be careful not to overmix.
Scoop out tablespoon-sized portions of the dough and roll them into balls with your hands.
Pour the coarse sugar into a small bowl and roll each dough ball in the sugar until fully coated.
Place the sugared dough balls 2 inches apart on the prepared baking sheets to allow space for spreading during baking.
Bake in the preheated oven for 10-12 minutes, or until the cookies are golden and the edges have set. For extra crispness, bake closer to 12 minutes.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Once completely cooled, store the cookies in an airtight container at room temperature for up to a week. Enjoy your homemade gingersnap cookies!
Nutrition Facts
Calories |
103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.1 g | 5% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 101 mg | 4% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 10.4 g | ||
| Protein | 1.0 g | 2% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 76 mg | 2% | |
*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.
