A Molasses Ginger Snaps

Indulge in the perfect balance of sweet and spicy flavors with these classic Molasses Ginger Snaps! With their crisp edges, soft centers, and a bold blend of molasses, cinnamon, ginger, and cloves, these cookies are a nostalgic treat that's ideal for the holiday season or any time you're craving comfort-baked goodness. This quick and easy recipe, prepared in just 15 minutes and baked to perfection in under 10, yields 24 cookies that are beautifully coated in granulated sugar for an extra touch of sweetness and sparkle. Whether served with a cup of tea, coffee, or a glass of milk, these homemade ginger snaps will delight with every bite. Plus, they store wonderfully, making them an excellent make-ahead dessert for sharing or freezing!

Nutriscore Rating: 35/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 24

Ingredients

• 0.75 cups unsalted butter
• 1 cups granulated sugar
• 0.25 cups molasses
• 1 large egg
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoons ground ginger
• 1 teaspoons ground cinnamon
• 0.5 teaspoons ground cloves
• 0.25 teaspoons salt
• 0.5 cups granulated sugar (for rolling)

Directions

Step 1

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Step 2

In a large mixing bowl, cream together the butter and sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.

Step 3

Add the molasses and egg to the butter and sugar mixture, beating until fully incorporated.

Step 4

In a separate bowl, sift together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.

Step 6

Scoop approximately 1 tablespoon of dough, roll it into a ball, and then roll the dough ball in the reserved granulated sugar to coat.

Step 7

Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

Step 8

Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops have cracked slightly. Do not overbake if you prefer a chewy center.

Step 9

Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.

Nutrition Facts

Serving size	770.1 grams (770.1g)

Amount per serving	% Daily Value*
Calories	2953

Total Fat 79.40g	102%
Saturated Fat 44.00g	220%
Polyunsaturated Fat 0.00g
Cholesterol 372mg	124%
Sodium 3228mg	140%
Total Carbohydrate 547.20g	199%
Dietary Fiber 8.40g	30%
Total Sugars 360.80g
Protein 31.90g	64%

Vitamin D 41IU	205%
Calcium 278mg	21%
Iron 16mg	91%
Potassium 1543mg	33%

*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.

Source of Calories

Fat: 23.6%

Protein: 4.2%

Carbs: 72.2%