Ginger Gingersnaps
Craving the perfect blend of spice and sweetness? These Ginger Gingersnaps deliver bold flavor and irresistible texture with their medley of warm spices like ground ginger, cinnamon, and cloves. Softened butter creates a rich dough, while molasses adds a luscious depth, making each bite perfectly chewy with just the right amount of crispness on the edges. Rolled in sugar before baking, these cookies develop a signature crackled top that's both beautiful and crunchy. Ready in just 30 minutes, this quick and easy recipe yields 36 delightful cookies, ideal for holiday gatherings, snack time, or as a cozy companion to your favorite cup of tea. The epitome of classic holiday baking, these spiced gingersnaps are as comforting as they are delicious.
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 1 tablespoon Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cloves
- 2 teaspoons Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 1 large Egg
- 0.25 cup Molasses
- 0.5 cup Additional granulated sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
Add the egg and molasses to the butter-sugar mixture. Mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
Scoop out tablespoon-sized portions of dough and roll them into balls using your hands.
Roll each dough ball in the additional granulated sugar to coat them evenly.
Place the sugared dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 9-11 minutes, or until the cookies are puffed and the tops have cracked slightly.
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 fresh or store in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
3848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.9 g | 199% | |
| Saturated Fat | 93.6 g | 468% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 3280 mg | 143% | |
| Total Carbohydrate | 590.7 g | 215% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 379.2 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 299 mg | 23% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1604 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.
