Really Ole Fashion Gingersnaps
Step back in time with these Really Ole Fashion Gingersnaps, the perfect balance of crisp edges, chewy centers, and warming spice. Made with rich molasses, aromatic ground ginger, cinnamon, and a hint of cloves, these classic cookies boast a nostalgic flavor that will transport you to cozy holiday memories. Rolled in sugar for a touch of sparkle and crunch, they bake up with beautifully cracked tops that add irresistibly rustic charm. Ready in just 25 minutes and yielding 36 cookies, this vintage-inspired recipe is easy to make and perfect for gifting, snacking, or serving alongside a hot cup of tea. Perfect your holiday baking playlist with this timeless favorite!
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Recipe Information
Ingredients
- 0.75 cup unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 0.25 cup molasses
- 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 granulated sugar (for rolling)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes.
Add the egg and molasses to the butter-sugar mixture, and beat until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Scoop the dough into 1-inch balls (about 1 tablespoon each) and roll each ball in the additional granulated sugar to coat.
Place the sugared dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set and the tops have cracked. For crunchier cookies, bake closer to 10 minutes.
Remove from the oven and let the cookies cool on the baking sheet 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 1 week, or freeze for longer storage.
Nutrition Facts
Calories |
2785 | ||
|---|---|---|---|
% 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 | 497.0 g | 181% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 310.5 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 272 mg | 21% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1538 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.
