Matthews Gingersnap Cookies 2002
Get ready to indulge in the nostalgic warmth of homemade cookies with *Matthew's Gingersnap Cookies 2002*! These delicately spiced treats combine the bold flavors of molasses, ground ginger, cinnamon, and cloves for a perfectly balanced cookie that's crisp around the edges and irresistibly chewy in the center. Rolled in granulated sugar before baking, each gingersnap offers a delightful crackle and a touch of sparkle. Ready in just 25 minutes, this easy-to-follow recipe yields two dozen cookies, making it ideal for sharing during the holidays or cozying up with a cup of tea. With their heavenly aroma and timeless flavor, these gingersnaps are bound to become a family favorite year after year! Perfect for those seeking the best gingersnap cookie recipe, these cookies are sure to satisfy any sweet tooth.
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Recipe Information
Ingredients
- 0.75 cup Unsalted butter
- 1 cup Granulated sugar (for dough)
- 0.25 cup Brown sugar
- 0.25 cup Molasses
- 1 piece Large egg
- 2 cups All-purpose flour
- 2 teaspoons Baking soda
- 1 teaspoon Ground ginger
- 1 teaspoon Cinnamon
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Salt
- 0.25 cup Granulated sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, use a hand or stand mixer to cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the molasses and egg to the butter mixture, and 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 on low speed until just combined and the dough comes together.
Scoop tablespoon-sized portions of dough and roll them into smooth balls.
Roll each dough ball in the additional 1/4 cup of granulated sugar until fully coated.
Place the sugar-coated dough balls on the prepared baking sheets, leaving about 2 inches of space between each ball to allow for spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers look slightly underbaked (they will continue to bake as they cool).
Remove from the oven and let the cookies cool on the baking sheets for 3-5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy, or store in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
2908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.4 g | 102% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3237 mg | 141% | |
| Total Carbohydrate | 532.4 g | 194% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 346.0 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 306 mg | 24% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1589 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.
