Gingersnaps
Indulge in the timeless charm of classic gingersnaps, the perfect balance of crispy edges and chewy centers infused with the warm, bold flavors of ginger, cinnamon, and cloves. Made with rich molasses and a sprinkle of sugar for a crackly finish, these spiced cookies are a holiday favorite that’s equally delightful year-round. Ready in just 30 minutes, this recipe is as easy as it is rewarding, yielding 40 perfectly baked treats. Whether enjoyed with a cup of tea or shared during festive gatherings, these homemade gingersnaps are a fragrant, nostalgic bite of comfort. Perfect for cookie lovers and those seeking an authentic, spiced dessert recipe!
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams granulated sugar
- 80 ml molasses
- 1 large egg
- 300 grams all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground cloves
- 0.5 teaspoons salt
- 50 grams granulated sugar (for rolling)
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter and granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes.
Add the molasses and the egg to the bowl. Beat until well combined.
In a separate bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Avoid overmixing.
Scoop out small portions of the dough (about 1 tablespoon each) and roll them into balls.
Place the 50 grams of granulated sugar in a shallow bowl. Roll each dough ball in the sugar until fully coated.
Arrange the sugar-coated dough balls on the prepared baking sheets, leaving about 5 cm (2 inches) between each ball to allow for spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops have started to crackle.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
94 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.7 g | 5% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 91 mg | 4% | |
| Total Carbohydrate | 14.4 g | 5% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 8.3 g | ||
| Protein | 1.0 g | 2% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 9 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 50 mg | 1% | |
*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.
