Good Old Gingersnaps
Rediscover the comforting warmth of 'Good Old Gingersnaps,' a classic cookie recipe infused with the perfect balance of spicy-sweet flavors. These timeless treats feature a blend of ground ginger, cinnamon, and cloves, paired with rich molasses for an irresistible depth of flavor. With a crisp exterior, soft center, and a sparkling sugar-coated finish, these gingersnaps are baked to perfection in just 10 minutes. Ideal for holiday gatherings, gifting, or a cozy snack, this easy-to-follow recipe yields 36 cookies in under 30 minutes. Serve them with a mug of hot tea or coffee for the ultimate nostalgic treat. Perfect for lovers of traditional molasses cookies, this recipe is a must-try for any home baker!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.75 cup unsalted butter
- 1 cup granulated sugar
- 0.25 cup molasses
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 0.25 teaspoon salt
- 0.25 cup sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the molasses and egg until well combined.
In a separate bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix.
Scoop out the dough using a tablespoon or small cookie scoop and form into balls with your hands.
Roll each dough ball in the 1/4 cup of sugar reserved for rolling until evenly coated.
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, or until the edges are set and the centers are slightly soft.
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 gingersnaps in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
2828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.4 g | 106% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 3265 mg | 142% | |
| Total Carbohydrate | 506.2 g | 184% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 319.7 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 272 mg | 21% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1537 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.
