Favorite Gingersnaps

Delight your taste buds with these irresistible *Favorite Gingersnaps*, the ultimate balance of warm spices and classic cookie crunch. Featuring the bold flavors of ground ginger, cinnamon, and cloves, these cookies are perfectly sweetened with rich molasses and rolled in a sparkling sugar coating for a satisfying texture. Made with simple pantry staples, this easy recipe comes together in just 30 minutes of active prep time and yields 24 beautifully crackled, golden-brown treats. Whether you’re looking for a nostalgic holiday cookie or an everyday indulgence, these spiced gingersnaps are perfect with a cup of tea or coffee. Plus, they store wonderfully, making them an excellent option for gifting or prepping ahead. Get ready to transform your kitchen into a warm, aromatic haven with this timeless gingersnap recipe!

Nutriscore Rating: 31/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 24

Ingredients

• 170 grams unsalted butter
• 200 grams granulated sugar
• 60 milliliters molasses
• 1 whole large egg
• 250 grams all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 0.5 teaspoons ground cloves
• 1 teaspoon baking soda
• 0.5 teaspoons salt
• 50 grams 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 medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set aside.

Step 3

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

Step 4

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

Step 5

Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a dough forms. Be careful not to overmix.

Step 6

Chill the dough for 30 minutes in the refrigerator to make it easier to handle.

Step 7

Scoop tablespoon-sized portions of the dough and roll them into balls.

Step 8

Roll each dough ball in the granulated sugar to coat evenly.

Step 9

Place the dough balls on the prepared baking sheets, spacing them about 5 cm (2 inches) apart to allow for spreading.

Step 10

Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops have a crackled appearance.

Step 11

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

Step 12

Store the gingersnaps in an airtight container at room temperature for up to 1 week.

Nutrition Facts

Serving size	816 grams (816.0g)

Amount per serving	% Daily Value*
Calories	3432

Total Fat 153.30g	197%
Saturated Fat 87.00g	435%
Polyunsaturated Fat 0.00g
Cholesterol 562mg	187%
Sodium 2573mg	112%
Total Carbohydrate 506.90g	184%
Dietary Fiber 8.90g	32%
Total Sugars 311.80g
Protein 33.70g	67%

Vitamin D 41IU	205%
Calcium 302mg	23%
Iron 17mg	94%
Potassium 1595mg	34%

*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: 39.0%

Protein: 3.8%

Carbs: 57.2%