Ginger Snaps
Whip up a batch of irresistibly spiced ginger snaps—crispy on the edges, chewy in the center, and bursting with the warm, aromatic flavors of ginger, cinnamon, and cloves. Perfect for holiday gatherings or year-round indulgence, these classic cookies are made with rich molasses, soft butter, and a touch of love. Rolled in sugar for a sparkly, crackled finish, these easy-to-make treats bake to perfection in just 10 minutes. With a delightful balance of sweetness and spice, ginger snaps are the ultimate crowd-pleaser, perfect for pairing with a hot cup of tea or serving alongside creamy desserts. Whether for gift-giving or your own cookie jar, these spiced delights will keep cravings satisfied!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground cloves
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1 cups granulated sugar
- 0.25 cups molasses
- 1 large egg
- 0.25 cups additional granulated sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes.
Add the molasses and egg to the butter mixture and beat until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Be careful not to overmix.
Scoop out 1 tablespoon of dough and roll it into a ball. Repeat with the remaining dough.
Roll each ball of dough in the additional granulated sugar to coat evenly.
Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes. The cookies should puff up and crack slightly on top but remain soft in the center.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve and enjoy! Store any leftovers in an airtight container for up to 1 week.
Nutrition Facts
Calories |
3464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.4 g | 194% | |
| Saturated Fat | 93.1 g | 465% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 3830 mg | 167% | |
| Total Carbohydrate | 506.2 g | 184% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 320.1 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 293 mg | 23% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1555 mg | 33% | |
*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.
