Easy Gingersnap Cookies
Craving the warmth of classic holiday spices? These Easy Gingersnap Cookies are the perfect blend of soft centers, crisp edges, and deep, aromatic flavors. Made with rich molasses, fragrant ground ginger, cinnamon, and cloves, this recipe delivers that signature snap of spice in every bite. With just 15 minutes of prep time and a few pantry staples, these cookies are wonderfully simple yet irresistibly delicious. Each dough ball is rolled in sugar for a sparkling finish, making them as visually appealing as they are tasty. Perfect for festive gatherings or cozy evenings, these gingersnap cookies are sure to become a go-to treat. Pair with a warm drink for an unforgettable dessert experience!
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Ingredients
- 170 grams unsalted butter
- 200 grams granulated sugar
- 70 grams molasses
- 1 large egg
- 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)
Directions
Step 1
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, beat the unsalted butter and granulated sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
Step 3
Add the molasses and egg to the bowl, and mix until fully combined.
Step 4
In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms. Do not overmix.
Step 6
Scoop out 1 1/2 tablespoons of dough and roll it into a ball. Repeat with the remaining dough.
Step 7
Roll each dough ball in the extra granulated sugar, coating completely, and place them on the prepared baking sheets, leaving about 2 inches of space between each ball.
Step 8
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers look puffy. Do not overbake, as the cookies will firm up as they cool.
Step 9
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Enjoy your homemade gingersnap cookies with milk, tea, or coffee!
Nutrition Facts
| Serving size | 799.5 grams (799.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3363 |
| Total Fat 153.20g | 196% |
| Saturated Fat 87.00g | 435% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 562mg | 187% |
| Sodium 3828mg | 166% |
| Total Carbohydrate 490.90g | 179% |
| Dietary Fiber 8.60g | 31% |
| Total Sugars 303.40g | |
| Protein 32.60g | 65% |
| Vitamin D 41IU | 205% |
| Calcium 277mg | 21% |
| Iron 16mg | 88% |
| Potassium 1422mg | 30% |
Source of Calories