The Perfect Ginger Snap
Crispy, chewy, and packed with warm spices, "The Perfect Ginger Snap" cookie effortlessly lives up to its name. This timeless treat combines the bold flavors of ground ginger, cinnamon, and cloves with the rich sweetness of molasses, creating a perfectly spiced balance. Each bite delivers a delightful snap on the outside and a slightly tender center, making these cookies irresistible. Rolled in sugar for a sparkling finish, these ginger snaps bake to perfection in just 12 minutes, filling your kitchen with nostalgic holiday aromas. Whether you’re serving them with a steaming cup of tea or as part of a festive dessert spread, these classic cookies are sure to please. Plus, with a quick 20-minute prep time and a yield of 36 cookies, they’re an easy-to-make crowd-pleaser that’s perfect for any occasion.
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Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1.5 teaspoons ground ginger
- 0.5 teaspoons ground cloves
- 0.25 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1 cups granulated sugar
- 1 egg, large
- 0.25 cups molasses
- 0.25 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 bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
In a large mixing bowl, cream the softened butter and 1 cup of granulated sugar together until light and fluffy, about 2-3 minutes.
Beat in the egg and molasses until fully incorporated.
Gradually mix the dry ingredients into the wet ingredients, stirring just until combined to form a soft dough.
Scoop out dough using a tablespoon or small cookie scoop and roll into 1-inch balls.
Place the remaining 1/4 cup of granulated sugar in a small bowl. Roll each dough ball in the sugar until evenly coated.
Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven, one sheet at a time, for 10-12 minutes or until the edges are set and the tops have a crackled appearance.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then, transfer to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week. Enjoy the perfect balance of crispy and chewy with every bite!
Nutrition Facts
Calories |
100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.1 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 | 8 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.
