Ginger Snap Cookies
Crisp on the edges and irresistibly chewy in the center, these Ginger Snap Cookies are the perfect blend of warmth and spice, making them an essential treat for any cookie lover. Featuring a harmonious mix of molasses, ground ginger, cinnamon, and cloves, each bite delivers a burst of cozy flavor reminiscent of festive holiday aromas. The dough is rolled in sugar for an extra touch of sweetness and sparkle, creating that signature crackly top. With just 15 minutes of prep time and a short bake, these cookies are effortless yet impressive, ideal for holiday gatherings, cookie swaps, or simply enjoying with a cup of tea. Whether you’re craving a nostalgic treat or looking to wow your guests, these ginger snaps bring the perfect balance of spice, sweetness, and crunch.
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Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 1.5 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 2 teaspoons baking soda
- 0.25 teaspoon salt
- 0.75 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.25 cup dark brown sugar, packed
- 1 large egg
- 0.25 cup molasses
- 0.25 cup granulated sugar, for rolling
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter, 1 cup of granulated sugar, and the dark brown sugar using an electric mixer on medium speed until well combined and fluffy, about 2 minutes.
Add the egg and molasses to the butter-sugar mixture and mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. Be careful not to overmix.
Place the 0.25 cup granulated sugar for rolling in a small bowl.
Scoop tablespoon-sized amounts of dough and roll them into balls. Roll each ball in the granulated sugar to coat.
Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, until the cookies are set around the edges but still soft in the center.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
3751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.8 g | 198% | |
| Saturated Fat | 93.6 g | 468% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 3294 mg | 143% | |
| Total Carbohydrate | 570.0 g | 207% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 359.3 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 341 mg | 26% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1665 mg | 35% | |
*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.
