Gingersnap Cookies
Crispy on the edges, chewy in the center, and bursting with the warm, comforting flavors of ginger, cinnamon, and cloves, these homemade gingersnap cookies are a must-have treat for the holiday season—or any time of year! Made with pantry staples like all-purpose flour, molasses, and ground spices, these cookies are rolled in sugar for an irresistible crackled finish that adds both texture and sweetness. With just 15 minutes of prep time and 10 minutes of baking, this quick and easy recipe yields 24 perfectly spiced cookies that will fill your kitchen with the nostalgic aroma of gingerbread. Whether served with a hot cup of tea, coffee, or a tall glass of milk, these delectable cookies are sure to become a favorite. Plus, they store beautifully for up to a week, making them perfect for gifting or snacking all week long.
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cloves
- 0.5 teaspoon Salt
- 2 teaspoons Baking soda
- 0.75 cup Unsalted butter (softened)
- 1 cup Granulated sugar
- 0.25 cup Molasses
- 1 unit Large egg
- 0.5 cup 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 all-purpose flour, ground ginger, ground cinnamon, ground cloves, salt, and baking soda. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
Add the molasses and egg to the butter mixture and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Scoop out 1-tablespoon-sized portions of dough and roll them into balls between your palms.
Roll each ball in granulated sugar to coat completely, then place them on the prepared baking sheets about 2 inches apart to allow for spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still slightly soft. The cookies will continue to firm up as they cool.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to wire racks to cool completely.
Serve and enjoy your homemade gingersnap cookies! Store any leftovers in an airtight container for up to a week.
Nutrition Facts
Calories |
3817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.8 g | 195% | |
| Saturated Fat | 93.2 g | 466% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 3833 mg | 167% | |
| Total Carbohydrate | 589.8 g | 214% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 379.4 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 302 mg | 23% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1600 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.
