Snappy Gingersnaps
Delight your taste buds with these Snappy Gingersnaps, a timeless classic that combines bold spices and a perfectly crisp texture in every bite! Bursting with the warm flavors of ground ginger, cinnamon, and cloves, these cookies are sweetened with rich molasses and rolled in sugar for an irresistible crackled finish. Ready in just 30 minutes, this recipe is as easy as it is satisfying, making it perfect for holiday baking or anytime you're craving a nostalgic treat. Whether you prefer them crispy or slightly chewy, these spiced delights are sure to become a household favorite. Plus, they store beautifully, making them an ideal option for gifting or prepping ahead!
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Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 2 teaspoons ground ginger
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoons ground cloves
- 2 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1 cups granulated sugar
- 1 whole large egg
- 0.25 cups molasses
- 0.25 cups granulated sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
In a medium mixing bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set aside.
In a large bowl, use an electric mixer to cream together the softened butter and 1 cup of granulated sugar until light and fluffy, about 2-3 minutes.
Beat the egg into the butter-sugar mixture, followed by the molasses, until fully combined and smooth.
Gradually add the dry flour mixture to the wet mixture, mixing until a uniform dough forms.
Place the 0.25 cups of granulated sugar in a small bowl. Using a tablespoon or small scoop, portion the dough into 1-inch balls, rolling them between your hands to smooth.
Roll each dough ball in the granulated sugar until fully coated, then place the balls about 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 8-10 minutes, or until the edges are firm and the tops start to crackle. For a crispier texture, bake closer to 10 minutes; for a slightly chewier texture, bake closer to 8 minutes.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve immediately or store in an airtight container at room temperature for up to 1 week. Enjoy!
Nutrition Facts
Calories |
100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.2 g | 5% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 87 mg | 4% | |
| Total Carbohydrate | 14.7 g | 5% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 8.6 g | ||
| Protein | 1.0 g | 2% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 9 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 43 mg | 1% | |
*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.
