Rich Chewy Gingersnaps
Get ready to experience the warm, nostalgic flavors of the holiday season with these Rich Chewy Gingersnaps—a perfect balance of spice, sweetness, and soft, chewy texture. Infused with aromatic ground ginger, cinnamon, and cloves, these cookies are elevated by the deep richness of molasses and a hint of dark brown sugar. Each dough ball is rolled in granulated sugar, giving the finished cookies a subtly crisp, sparkling exterior. With just 15 minutes of prep time and a quick bake, these gingersnaps are the ultimate crowd-pleaser, ideal for cookie swaps, festive gatherings, or a cozy night in. Pair them with a steaming mug of tea or creamy hot cocoa for the ultimate treat!
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 2 teaspoons Baking soda
- 1.5 teaspoons Ground cinnamon
- 1.5 teaspoons Ground ginger
- 0.5 teaspoons Ground cloves
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1 cups Granulated sugar
- 0.25 cups Dark brown sugar
- 1 whole Large egg
- 0.25 cups Molasses
- 0.5 cups Granulated sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt until well combined. Set aside.
In a large mixing bowl, using a hand mixer or stand mixer, beat the softened butter, granulated sugar, and dark brown sugar together on medium speed until light and fluffy, about 2-3 minutes.
Add the egg and molasses to the butter mixture and beat until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid overmixing the dough.
Pour the granulated sugar for rolling into a small bowl.
Using a tablespoon or cookie scoop, portion the dough into 1-inch balls. Roll each ball in the sugar to coat evenly.
Place the sugared dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the cookies are puffed, cracked, and just set around the edges. The centers should remain soft for a chewy texture.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your rich, chewy gingersnaps with a glass of milk or a cup of tea!
Nutrition Facts
Calories |
3957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.8 g | 195% | |
| Saturated Fat | 93.2 g | 466% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 3849 mg | 167% | |
| Total Carbohydrate | 630.0 g | 229% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 418.6 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 365 mg | 28% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1683 mg | 36% | |
*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.
