Matthews Gingersnap Cookies 2002

Get ready to indulge in the nostalgic warmth of homemade cookies with *Matthew's Gingersnap Cookies 2002*! These delicately spiced treats combine the bold flavors of molasses, ground ginger, cinnamon, and cloves for a perfectly balanced cookie that's crisp around the edges and irresistibly chewy in the center. Rolled in granulated sugar before baking, each gingersnap offers a delightful crackle and a touch of sparkle. Ready in just 25 minutes, this easy-to-follow recipe yields two dozen cookies, making it ideal for sharing during the holidays or cozying up with a cup of tea. With their heavenly aroma and timeless flavor, these gingersnaps are bound to become a family favorite year after year! Perfect for those seeking the best gingersnap cookie recipe, these cookies are sure to satisfy any sweet tooth.

Nutriscore Rating: 35/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 24

Ingredients

• 0.75 cup Unsalted butter
• 1 cup Granulated sugar (for dough)
• 0.25 cup Brown sugar
• 0.25 cup Molasses
• 1 piece Large egg
• 2 cups All-purpose flour
• 2 teaspoons Baking soda
• 1 teaspoon Ground ginger
• 1 teaspoon Cinnamon
• 0.25 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, use a hand or stand mixer to cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

Step 3

Add the molasses and egg to the butter mixture, and beat until well combined.

Step 4

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

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and the dough comes together.

Step 6

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

Step 7

Roll each dough ball in the additional 1/4 cup of granulated sugar until fully coated.

Step 8

Place the sugar-coated dough balls on the prepared baking sheets, leaving about 2 inches of space between each ball to allow for spreading.

Step 9

Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers look slightly underbaked (they will continue to bake as they cool).

Step 10

Remove from the oven and let the cookies cool on the baking sheets for 3-5 minutes before transferring them to a wire rack to cool completely.

Step 11

Serve and enjoy, or store in an airtight container at room temperature for up to a week.

Nutrition Facts

Serving size	755.9 grams (755.9g)

Amount per serving	% Daily Value*
Calories	2908

Total Fat 79.40g	102%
Saturated Fat 44.00g	220%
Polyunsaturated Fat 0.00g
Cholesterol 372mg	124%
Sodium 3237mg	141%
Total Carbohydrate 532.40g	194%
Dietary Fiber 8.30g	30%
Total Sugars 346.00g
Protein 31.90g	64%

Vitamin D 41IU	205%
Calcium 306mg	24%
Iron 17mg	93%
Potassium 1589mg	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: 24.0%

Protein: 4.3%

Carbs: 71.7%