Holiday Gingersnap Cookies
Capture the magic of the season with these Holiday Gingersnap Cookies, a classic treat packed with warm spices and irresistibly chewy texture. Made with a cozy blend of ground ginger, cinnamon, and cloves, these cookies are rolled in sugar for a delightful crunch that contrasts their soft centers. A hint of molasses adds a deep, rich flavor, making every bite feel like a festive hug. Ready in just 30 minutes, this recipe is perfect for holiday baking marathons or as a last-minute sweet treat. Serve them with a cup of hot cocoa or package them up as edible gifts—they’re sure to bring holiday cheer to anyone who tries them. Plus, they stay fresh for up to a week, making them the ultimate make-ahead holiday dessert!
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground cloves
- 2 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1 cups Granulated sugar
- 0.25 cups Molasses
- 1 Large egg
- 1 teaspoons Vanilla extract
- 0.5 cups Extra granulated sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a medium mixing bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
Add the molasses, large egg, and vanilla extract to the butter-sugar mixture. Beat until well combined, scraping down the sides of the bowl as needed.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
Scoop out 1-tablespoon-sized portions of dough and roll each into a ball between your palms.
Roll each dough ball in the extra granulated sugar until fully coated, then place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes. Cookies should be puffed and cracked on top but still soft in the center.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store cooled cookies in an airtight container. They will stay fresh for up to 1 week or can be frozen for up to 3 months.
Nutrition Facts
Calories |
3741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.8 g | 195% | |
| Saturated Fat | 93.1 g | 465% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 3832 mg | 167% | |
| Total Carbohydrate | 571.6 g | 208% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 361.6 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 301 mg | 23% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1606 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.
