Really Ole Fashion Gingersnaps

Step back in time with these Really Ole Fashion Gingersnaps, the perfect balance of crisp edges, chewy centers, and warming spice. Made with rich molasses, aromatic ground ginger, cinnamon, and a hint of cloves, these classic cookies boast a nostalgic flavor that will transport you to cozy holiday memories. Rolled in sugar for a touch of sparkle and crunch, they bake up with beautifully cracked tops that add irresistibly rustic charm. Ready in just 25 minutes and yielding 36 cookies, this vintage-inspired recipe is easy to make and perfect for gifting, snacking, or serving alongside a hot cup of tea. Perfect your holiday baking playlist with this timeless favorite!

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
• 1 large egg
• 0.25 cup molasses
• 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 granulated sugar (for rolling)

Directions

Step 1

Preheat your oven to 375°F (190°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 sugar until light and fluffy, about 2-3 minutes.

Step 3

Add the egg and molasses to the butter-sugar mixture, and beat until fully incorporated.

Step 4

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

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.

Step 6

Scoop the dough into 1-inch balls (about 1 tablespoon each) and roll each ball in the additional granulated sugar to coat.

Step 7

Place the sugared dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

Step 8

Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set and the tops have cracked. For crunchier cookies, bake closer to 10 minutes.

Step 9

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

Step 10

Store the gingersnaps in an airtight container at room temperature for up to 1 week, or freeze for longer storage.

Nutrition Facts

Serving size	725.6 grams (725.6g)

Amount per serving	% Daily Value*
Calories	2785

Total Fat 82.40g	106%
Saturated Fat 44.40g	222%
Polyunsaturated Fat 2.00g
Cholesterol 406mg	135%
Sodium 3265mg	142%
Total Carbohydrate 497.00g	181%
Dietary Fiber 8.30g	30%
Total Sugars 310.50g
Protein 32.20g	64%

Vitamin D 54IU	269%
Calcium 272mg	21%
Iron 16mg	90%
Potassium 1538mg	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: 25.9%

Protein: 4.5%

Carbs: 69.5%