Ginger and Spice Snaps
Get ready to embrace the warm, aromatic flavors of the season with these irresistible Ginger and Spice Snaps! Perfectly crisp around the edges with a tender, chewy center, these cookies highlight the boldness of ground ginger, cinnamon, and cloves, balanced by the deep sweetness of molasses. Coated in a sparkling layer of sugar before baking, they emerge from the oven with a crave-worthy crackled finish. Ready in just over 30 minutes, this easy recipe is ideal for holiday baking or anytime you want a comforting treat. Serve them with a steaming cup of tea or coffee for a cozy pairing, and enjoy the delightful medley of spices in every bite. These homemade ginger snaps are a timeless crowd-pleaser and a must-try for fans of classic cookies.
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Ingredients
- 0.75 cup unsalted butter
- 1 cup granulated sugar
- 0.25 cup molasses
- 1 piece large egg
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.25 teaspoon salt
- 0.25 cup granulated sugar (for rolling)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, cream the unsalted butter and 1 cup of granulated sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
Step 3
Add the molasses and the egg to the mixture, and beat until well 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 mixture, mixing just until a cohesive dough forms. Do not overmix.
Step 6
Scoop 1 tablespoon of dough and roll it into a ball. Repeat with the remaining dough.
Step 7
Roll each dough ball in the remaining 0.25 cup of granulated sugar, coating evenly.
Step 8
Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Step 9
Bake in the preheated oven for 10-12 minutes, or until the cookies are set around the edges and slightly puffed in the center.
Step 10
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 11
Serve the ginger and spice snaps alongside your favorite hot beverage, or store them in an airtight container for up to one week.
Nutrition Facts
| Serving size | 747.4 grams (747.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2874 |
| Total Fat 79.80g | 102% |
| Saturated Fat 44.00g | 220% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 372mg | 124% |
| Sodium 1971mg | 86% |
| Total Carbohydrate 521.30g | 190% |
| Dietary Fiber 9.40g | 34% |
| Total Sugars 311.00g | |
| Protein 35.10g | 70% |
| Vitamin D 41IU | 205% |
| Calcium 284mg | 22% |
| Iron 18mg | 99% |
| Potassium 1581mg | 34% |
Source of Calories