Mariane's Gingersnaps
Indulge in the timeless warmth of "Mariane's Gingersnaps," a recipe that captures the perfect balance of spice and sweetness in every bite. These old-fashioned cookies are made with a harmonious blend of ground ginger, cinnamon, and cloves, offering a symphony of cozy flavors. Molasses adds a rich depth, while each dough ball is beautifully rolled in sugar, creating a sparkling crunchy exterior that gives way to a soft, chewy center. Ready in just 30 minutes, these gingersnaps are ideal for holiday gatherings, dessert trays, or everyday treats. With their signature cracked tops and irresistible aroma, they're a nostalgic yet easy-to-make classic the whole family will adore. Perfect for pairing with a warm cup of tea or coffee, these cookies are as comforting as they are delightful!
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Ingredients
- 2.25 cups All-purpose flour
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cloves
- 2 teaspoons Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Unsalted butter (room temperature)
- 1 cup Granulated sugar
- 0.25 cup Molasses
- 1 large Egg
- 0.25 cup Granulated sugar (for rolling)
Directions
Step 1
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
Step 2
In a medium mixing bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Ensure the dry ingredients are well combined and set aside.
Step 3
In a large mixing bowl, use a stand mixer or hand mixer to cream together the butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
Step 4
Add the molasses and the egg to the butter mixture. Beat until fully incorporated and smooth.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Continue mixing until the dough forms and all the ingredients are well combined.
Step 6
Place the 1/4 cup of granulated sugar in a small bowl. Roll tablespoons of cookie dough into balls (about 1 inch in diameter), then roll each ball in the granulated sugar until evenly coated.
Step 7
Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Step 8
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set and the tops are lightly cracked. Avoid overbaking for softer centers.
Step 9
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 2-3 minutes. Then transfer the cookies to a wire rack to cool completely.
Step 10
Serve with a glass of milk, tea, or coffee and enjoy! Store leftover cookies in an airtight container at room temperature for up to a week.
Nutrition Facts
| Serving size | (851.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3564.0 |
| Total Fat 154.8g | 0% |
| Saturated Fat 93.6g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 607.0mg | 0% |
| Sodium 3280.9mg | 0% |
| Total Carbohydrate 521.6g | 0% |
| Dietary Fiber 9.4g | 0% |
| Total Sugars 310.8g | |
| Protein 36.3g | 0% |
| Vitamin D 141.3IU | 0% |
| Calcium 300.7mg | 0% |
| Iron 17.9mg | 0% |
| Potassium 1602.5mg | 0% |
Source of Calories