Good Old Gingersnaps

Rediscover the comforting warmth of 'Good Old Gingersnaps,' a classic cookie recipe infused with the perfect balance of spicy-sweet flavors. These timeless treats feature a blend of ground ginger, cinnamon, and cloves, paired with rich molasses for an irresistible depth of flavor. With a crisp exterior, soft center, and a sparkling sugar-coated finish, these gingersnaps are baked to perfection in just 10 minutes. Ideal for holiday gatherings, gifting, or a cozy snack, this easy-to-follow recipe yields 36 cookies in under 30 minutes. Serve them with a mug of hot tea or coffee for the ultimate nostalgic treat. Perfect for lovers of traditional molasses cookies, this recipe is a must-try for any home baker!

Nutriscore Rating: 35/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 36

Ingredients

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

Directions

Step 1

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

Step 2

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

Step 3

Beat in the molasses and egg until well combined.

Step 4

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

Step 5

Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix.

Step 6

Scoop out the dough using a tablespoon or small cookie scoop and form into balls with your hands.

Step 7

Roll each dough ball in the 1/4 cup of sugar reserved for rolling until evenly coated.

Step 8

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

Step 9

Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers are slightly soft.

Step 10

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

Step 11

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

Nutrition Facts

Serving size	734.8 grams (734.8g)

Amount per serving	% Daily Value*
Calories	2828

Total Fat 82.40g	106%
Saturated Fat 44.40g	222%
Polyunsaturated Fat 2.00g
Cholesterol 406mg	135%
Sodium 3265mg	142%
Total Carbohydrate 506.20g	184%
Dietary Fiber 8.30g	30%
Total Sugars 319.70g
Protein 32.20g	64%

Vitamin D 54IU	269%
Calcium 272mg	21%
Iron 16mg	90%
Potassium 1537mg	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: 25.6%

Protein: 4.4%

Carbs: 69.9%