My Favorite Gingersnaps
Crunchy, aromatic, and bursting with warm spices, "My Favorite Gingersnaps" are the ultimate festive treat for cookie lovers. These classic gingersnaps boast a delightful snap with every bite, thanks to their perfectly balanced blend of ground ginger, cinnamon, and cloves. Rich molasses adds depth and warmth, while the sugar-coated exterior creates a subtle, irresistible sparkle. Ready in under 30 minutes and yielding 36 perfectly spiced cookies, this easy recipe is ideal for holiday gatherings, gifting, or enjoying with a cozy cup of tea or coffee. Whether you’re craving a nostalgic treat or the perfect blend of sweetness and spice, these gingersnaps deliver timeless flavor and irresistible crunch.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 2 teaspoons ground ginger
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground cloves
- 2 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1 cups granulated sugar
- 0.25 cups molasses
- 1 large egg
- 0.25 cups additional granulated sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
Add the molasses and egg to the butter-sugar mixture. Mix until fully combined and smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
Scoop out 1-inch balls of dough using a tablespoon or cookie scoop. Roll each ball between your hands to make it smooth.
Roll each ball of dough in the additional granulated sugar, coating it completely.
Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the cookies are set and the tops are slightly cracked.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your crispy, spiced gingersnaps with a cup of tea or coffee!
Nutrition Facts
Calories |
3610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.9 g | 199% | |
| Saturated Fat | 93.6 g | 468% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 3281 mg | 143% | |
| Total Carbohydrate | 531.8 g | 193% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 320.0 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 313 mg | 24% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1607 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.
