Favorite Gingersnaps
Delight your taste buds with these irresistible *Favorite Gingersnaps*, the ultimate balance of warm spices and classic cookie crunch. Featuring the bold flavors of ground ginger, cinnamon, and cloves, these cookies are perfectly sweetened with rich molasses and rolled in a sparkling sugar coating for a satisfying texture. Made with simple pantry staples, this easy recipe comes together in just 30 minutes of active prep time and yields 24 beautifully crackled, golden-brown treats. Whether you’re looking for a nostalgic holiday cookie or an everyday indulgence, these spiced gingersnaps are perfect with a cup of tea or coffee. Plus, they store wonderfully, making them an excellent option for gifting or prepping ahead. Get ready to transform your kitchen into a warm, aromatic haven with this timeless gingersnap recipe!
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams granulated sugar
- 60 milliliters molasses
- 1 whole large egg
- 250 grams all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground cloves
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 50 grams granulated sugar (for rolling)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
Add the molasses and egg to the butter mixture, beating until fully incorporated.
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a dough forms. Be careful not to overmix.
Chill the dough for 30 minutes in the refrigerator to make it easier to handle.
Scoop tablespoon-sized portions of the dough and roll them into balls.
Roll each dough ball in the granulated sugar to coat evenly.
Place the dough balls on the prepared baking sheets, spacing them about 5 cm (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 a crackled appearance.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the gingersnaps in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
3432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.3 g | 197% | |
| Saturated Fat | 87.0 g | 435% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 562 mg | 187% | |
| Sodium | 2573 mg | 112% | |
| Total Carbohydrate | 506.9 g | 184% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 311.8 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 302 mg | 23% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1595 mg | 34% | |
*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.
