They Ll Think You Bought Em from the Store Gingersnaps
Introduce a touch of homemade magic with "They’ll Think You Bought ’Em from the Store Gingersnaps," the ultimate cookie recipe that combines bold, aromatic spices and a perfectly crisp exterior with just the right amount of chew. Featuring a luscious blend of molasses, ground ginger, cinnamon, and cloves, these cookies boast a crackly, sugar-coated surface that’s irresistibly glossy and crunchy. Ready in just 30 minutes, these gingersnaps are an effortless treat for holiday gatherings, cookie swaps, or everyday indulgence. The rich spices paired with the golden sweetness of molasses make them taste bakery-fresh—your friends and family won’t believe they’re homemade! Perfectly portioned for batch baking, this recipe yields 36 beautifully aromatic cookies that are as stunning as they are delicious.
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Recipe Information
Ingredients
- 0.75 cup unsalted butter
- 1 cup granulated sugar
- 0.25 cup brown sugar, packed
- 1 large egg
- 0.25 cup molasses
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 3 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.25 teaspoon salt
- 0.25 cup granulated sugar (for rolling)
Instructions
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the egg and molasses to the bowl and beat until fully combined, scraping down the sides as needed.
In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing slowly until just combined. Be careful not to overmix.
Scoop out about 1 tablespoon of dough and roll it into a ball. Repeat for the rest of the dough.
Roll each ball of dough in the extra granulated sugar to coat completely.
Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake the gingersnaps for 8-10 minutes, or until the edges are set and the tops have a crackly appearance. For chewier cookies, bake on the shorter end of the time range.
Allow the cookies to cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
2752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.4 g | 106% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 3250 mg | 141% | |
| Total Carbohydrate | 488.3 g | 178% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 299.5 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 150 mg | 12% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 446 mg | 9% | |
*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.
