Mom's Gingersnaps
Warm, spicy, and irresistibly nostalgic, Mom's Gingersnaps are the perfect blend of crispy edges and soft, chewy centers. Made with pantry staples like ground ginger, cinnamon, and unsulphured molasses, these classic cookies deliver bold, aromatic spice in every bite. Rolled in sugar for a delightful crackled finish, they’re ideal for holiday gatherings, cozy afternoons, or anytime you’re craving a taste of home. With just 15 minutes of prep time, this easy-to-follow recipe yields 36 cookies that are both versatile and crowd-pleasing. Whether served alongside a cup of tea or packaged as a gift, these homemade gingersnaps are sure to become a family favorite.
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Ingredients
- 2.25 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground cloves
- 2 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1 cup granulated sugar
- 0.25 cups unsulphured molasses
- 1 whole large egg
- 0.25 cups granulated 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 medium mixing bowl, whisk together the flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set aside.
Step 3
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes.
Step 4
Add the molasses and the egg to the butter mixture, and beat until well combined.
Step 5
Gradually add the dry ingredients from the medium bowl to the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 6
Place the additional 1/4 cup of sugar in a small bowl. Scoop tablespoon-sized portions of dough, roll them into balls, and then roll each ball in the sugar to coat.
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 in the preheated oven for 8-10 minutes. For crispier cookies, bake closer to 10 minutes. For softer cookies, remove from the oven around 8-9 minutes when the edges are set but the centers are still soft.
Step 9
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Step 10
Store cooled cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
Nutrition Facts
| Serving size | (825.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3479.4 |
| Total Fat 151.7g | 0% |
| Saturated Fat 93.1g | 0% |
| Cholesterol 573.5mg | 0% |
| Sodium 3237.1mg | 0% |
| Total Carbohydrate 506.7g | 0% |
| Dietary Fiber 9.4g | 0% |
| Total Sugars 293.3g | |
| Protein 36.0g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 262.0mg | 0% |
| Iron 16.9mg | 0% |
| Potassium 1311.9mg | 0% |
Source of Calories