Grandmother's Gingersnaps
Warm, nostalgic, and bursting with spice, Grandmother's Gingersnaps are the ultimate holiday cookie. This classic recipe features rich molasses, fragrant spices like ginger, cinnamon, and cloves, and a delightful sugar-crusted exterior for the perfect combination of chewiness and snap. You'll love how simple these cookies are to make, requiring just 20 minutes of prep and a quick 10-minute bake time. With their signature cracked tops and inviting aroma, these gingersnaps make a perfect addition to cookie swaps, festive gatherings, or cozy evenings with a cup of tea. Yielding 36 cookies, they’re perfect for sharing—or not! Whether you enjoy them soft and chewy or bake for a crispier bite, these spiced cookies are sure to become a treasured family favorite.
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Ingredients
- 0.75 cup unsalted butter
- 1 cup granulated sugar
- 1 unit large egg
- 0.25 cup unsulfured molasses
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1.5 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 0.25 cup granulated sugar (for rolling dough)
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 unsalted butter and granulated sugar until light and fluffy, approximately 2-3 minutes.
Step 3
Beat the egg into the butter and sugar mixture, then stir in the molasses until fully 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 ingredients, mixing until just incorporated. Do not overmix.
Step 6
Scoop about 1 tablespoon of dough at a time and roll it into a ball. Then roll the dough ball in the 1/4 cup of granulated sugar to coat.
Step 7
Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Step 8
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops have cracked slightly. For a crisper cookie, bake on the higher end of the time range.
Step 9
Remove the cookies from the oven and allow them to cool on the baking sheets for 1-2 minutes before transferring to a wire rack to cool completely.
Step 10
Store the cookies in an airtight container at room temperature for up to one week. Enjoy!
Nutrition Facts
| Serving size | (714.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2760.2 |
| Total Fat 79.3g | 0% |
| Saturated Fat 44.0g | 0% |
| Cholesterol 372mg | 0% |
| Sodium 3811.9mg | 0% |
| Total Carbohydrate 495.4g | 0% |
| Dietary Fiber 8.4g | 0% |
| Total Sugars 305.7g | |
| Protein 31.9g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 234.2mg | 0% |
| Iron 15.3mg | 0% |
| Potassium 1254.0mg | 0% |
Source of Calories