Maritime Gingersnaps
Transport your taste buds to the coastal kitchens of the Northeast with these delightfully spiced Maritime Gingersnaps. Perfectly crisp on the edges and irresistibly chewy in the center, these cookies balance the warm, bold flavors of ginger, cinnamon, and cloves with the rich sweetness of molasses. Rolled in a sparkling coat of sugar before baking, they emerge from the oven with beautifully crinkled tops and a hint of crunch. Ready in under 30 minutes and yielding about three dozen cookies, this recipe is perfect for holiday baking, gifting, or simply enjoying with a steaming cup of tea. Whether you're a seasoned baker or a cookie novice, these gingersnaps are a timeless treat that brings cozy nostalgia with every bite. Keywords: gingersnap cookies, holiday baking, molasses cookies, spiced cookies recipes, chewy gingersnaps.
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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
- 2 teaspoons Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 0.25 cup Molasses (unsulfured)
- 1 large Egg
- 0.5 cup Extra granulated 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 medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer with a paddle attachment to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the molasses and egg to the butter mixture and beat until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Be careful not to overmix.
Scoop out 1-inch portions of dough (about 1 tablespoon each) and roll them into balls. Toss each dough ball in the extra granulated sugar to coat evenly.
Arrange the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops are crinkled. For crispier cookies, bake closer to 10 minutes.
Allow the gingersnaps to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Serve and enjoy! Store leftovers in an airtight container for up to one week.
Nutrition Facts
Calories |
106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.1 g | 5% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 87 mg | 4% | |
| Total Carbohydrate | 16.2 g | 6% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 10.0 g | ||
| Protein | 1.0 g | 2% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 7 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 35 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.
