Soft and Chewy Gingersnaps
Indulge in the warm, spiced flavors of these Soft and Chewy Gingersnaps—an irresistible twist on the classic ginger cookie. Perfectly balanced with the aromatic heat of ground ginger, cinnamon, and cloves, these cookies achieve their signature softness and chewiness thanks to the addition of molasses and a tender butter-based dough. Each ball of dough is rolled in sugar before baking, creating a sparkling, slightly crisp exterior that gives way to a melt-in-your-mouth center. Ready in just 25 minutes from start to finish, these festive cookies are ideal for holiday gatherings, cookie swaps, or any time you're craving cozy comfort. Simple to prepare and packed with the nostalgic flavors of the season, these gingersnaps pair beautifully with a cup of tea or a glass of milk.
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 200 grams granulated sugar
- 1 large egg
- 80 ml molasses
- 240 grams all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground cloves
- 0.5 teaspoons salt
- 50 grams extra granulated sugar (for rolling)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the egg and molasses to the mixture, and beat until well combined.
In a separate bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
Scoop out tablespoon-sized portions of dough and roll them into balls using your hands.
Roll each dough ball in the additional granulated sugar to coat all sides.
Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake each batch in the preheated oven for 8-10 minutes. The cookies should look set on the edges but still soft in the center.
Remove from the oven and let the cookies rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your soft and chewy gingersnaps with friends and family!
Nutrition Facts
Calories |
2891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.4 g | 138% | |
| Saturated Fat | 59.0 g | 295% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 3872 mg | 168% | |
| Total Carbohydrate | 469.6 g | 171% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 281.7 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 341 mg | 26% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1968 mg | 42% | |
*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.
