Simple Gingersnaps
Warm, spiced, and irresistibly crisp, these Simple Gingersnaps are the perfect holiday treat or year-round indulgence. With the robust flavors of ground ginger, cinnamon, and cloves combined with rich molasses, these cookies are a nostalgic blend of sweetness and spice. The quick prep time, just 15 minutes, makes this recipe a breeze, while the crackled tops and sugar-coated finish ensure they’re as beautiful as they are delicious. Whether you prefer them soft with a slightly chewy center or baked until crisp, these versatile gingersnaps are ideal for dunking in milk, coffee, or tea. Perfect for cookie platters, gift baskets, or cozy nights at home, this recipe yields 36 delectable cookies the whole family will love.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 1 tablespoon Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cloves
- 0.25 teaspoon Salt
- 2 teaspoons Baking soda
- 0.75 cup Unsalted butter, softened
- 1 cup Granulated sugar (for the dough)
- 0.25 cup Molasses
- 1 large Egg
- 0.25 cup 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 flour, ground ginger, ground cinnamon, ground cloves, salt, and baking soda. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar (1 cup) together until light and fluffy, about 2-3 minutes, using a hand or stand mixer.
Beat in the molasses and the egg until well combined.
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Scoop out about 1 tablespoon of dough at a time and roll it into a ball.
Roll each ball in the extra granulated sugar (0.25 cup) to coat completely, then place them on the prepared baking sheets about 2 inches apart.
Using the bottom of a glass or your palm, gently press down each dough ball slightly to flatten it slightly (they will spread as they bake).
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set and the tops have a crackled appearance. For crisper cookies, bake on the longer side.
Remove the baking sheets from the oven and allow the cookies to cool on the pans for 2 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 |
3582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.9 g | 199% | |
| Saturated Fat | 93.6 g | 468% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 3282 mg | 143% | |
| Total Carbohydrate | 522.7 g | 190% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 310.9 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 304 mg | 23% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1614 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.
