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!
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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 | (734.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2828.1 |
| Total Fat 82.4g | 0% |
| Saturated Fat 44.4g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 405.5mg | 0% |
| Sodium 3265.2mg | 0% |
| Total Carbohydrate 506.2g | 0% |
| Dietary Fiber 8.3g | 0% |
| Total Sugars 319.7g | |
| Protein 32.2g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 271.6mg | 0% |
| Iron 16.2mg | 0% |
| Potassium 1537.4mg | 0% |
Source of Calories