Fantastic Gingersnaps
Crisp at the edges and irresistibly chewy in the center, these Fantastic Gingersnaps are the perfect balance of warm spices and sweet molasses. Infused with aromatic ground ginger, cinnamon, and cloves, these cookies deliver a comforting flavor that’s ideal for the holidays or any time you crave a nostalgic treat. Rolled in sugar for a delightful sparkle and crackled finish, they’re as beautiful as they are delicious. Ready in just 30 minutes, this easy-to-follow recipe yields 40 cookies, making it perfect for entertaining, gifting, or indulging at home. Bake up a batch today and fill your kitchen with the cozy scent of homemade gingersnaps! Keywords: chewy gingersnaps, holiday cookies, molasses cookies, ginger cookies recipe, easy cookie recipe.
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Recipe Information
Ingredients
- 0.75 cup unsalted butter
- 1 cup granulated sugar
- 0.25 cup molasses
- 1 piece large egg
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.25 teaspoon salt
- 0.25 cup granulated sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C) 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 egg to the butter mixture, and mix until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Scrape down the sides of the bowl as needed.
Scoop the dough into 1-inch balls (about a tablespoon of dough each), and roll them in the additional granulated sugar until evenly coated.
Arrange the dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
Bake in the preheated oven for 8-10 minutes, until the cookies are lightly browned and the tops crackle. Be careful not to overbake to maintain their chewy centers.
Remove from the oven and allow the cookies to cool on the baking sheets 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 1 week or freeze for up to 3 months.
Nutrition Facts
Calories |
87 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.8 g | 5% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 78 mg | 3% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 7.8 g | ||
| Protein | 0.8 g | 2% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 7 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 38 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.
