Ginger and Spice Snaps
Get ready to embrace the warm, aromatic flavors of the season with these irresistible Ginger and Spice Snaps! Perfectly crisp around the edges with a tender, chewy center, these cookies highlight the boldness of ground ginger, cinnamon, and cloves, balanced by the deep sweetness of molasses. Coated in a sparkling layer of sugar before baking, they emerge from the oven with a crave-worthy crackled finish. Ready in just over 30 minutes, this easy recipe is ideal for holiday baking or anytime you want a comforting treat. Serve them with a steaming cup of tea or coffee for a cozy pairing, and enjoy the delightful medley of spices in every bite. These homemade ginger snaps are a timeless crowd-pleaser and a must-try for fans of classic cookies.
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Recipe Information
Ingredients
- 0.75 cup unsalted butter
- 1 cup granulated sugar
- 0.25 cup molasses
- 1 piece large egg
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons 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 the unsalted butter and 1 cup of granulated sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
Add the molasses and the egg to the mixture, and beat until well 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 mixture, mixing just until a cohesive dough forms. Do not overmix.
Scoop 1 tablespoon of dough and roll it into a ball. Repeat with the remaining dough.
Roll each dough ball in the remaining 0.25 cup of granulated sugar, coating evenly.
Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the cookies are set around the edges and slightly puffed in the center.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the ginger and spice snaps alongside your favorite hot beverage, or store them in an airtight container for up to one week.
Nutrition Facts
Calories |
2874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1971 mg | 86% | |
| Total Carbohydrate | 521.3 g | 190% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 311.0 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 284 mg | 22% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1581 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.
