Oma's Gingersnaps
Warm, spiced, and irresistibly nostalgic, Oma's Gingersnaps are the perfect blend of crisp edges and chewy centers, making them a timeless favorite for any occasion. Infused with the rich flavors of molasses, ginger, cinnamon, and cloves, these classic cookies capture the essence of homemade baking. Rolled in sugar for a delightful crunch and baked to perfection in just 10 minutes, they’re both quick to make and impossible to resist. Whether you’re planning a holiday treat or simply craving a comforting snack, these gingersnaps are best enjoyed fresh with a steaming cup of tea or a cold glass of milk. With easy-to-follow steps and pantry staples, this recipe will quickly become a go-to in your baking repertoire, offering homemade warmth in every bite.
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Ingredients
- 0.75 cups Unsalted butter
- 1 cups Granulated sugar
- 1 large Egg
- 0.25 cups Molasses
- 2 cups All-purpose flour
- 2 teaspoons Baking soda
- 1 teaspoons Ground ginger
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground cloves
- 0.25 teaspoons Salt
- 0.25 cups Additional granulated sugar (for rolling)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
In a large bowl, use a hand or stand mixer to cream together the unsalted butter and granulated 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 and smooth.
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 just until combined to form a soft dough.
Step 6
Scoop the dough into 1-inch balls using a spoon or cookie scoop, and roll each ball in the additional granulated sugar to coat.
Step 7
Place the sugar-coated 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 tops are slightly crinkled and the edges are firm. For chewier cookies, bake closer to 8 minutes; for crispier cookies, bake closer to 10 minutes.
Step 9
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Store the cooled cookies in an airtight container at room temperature for up to one week. Enjoy with a glass of milk or a cup of tea!
Nutrition Facts
| Serving size | (735.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2829.6 |
| Total Fat 82.5g | 0% |
| Saturated Fat 44.5g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 405.5mg | 0% |
| Sodium 3266.6mg | 0% |
| Total Carbohydrate 506.6g | 0% |
| Dietary Fiber 8.4g | 0% |
| Total Sugars 319.7g | |
| Protein 32.3g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 274.9mg | 0% |
| Iron 16.2mg | 0% |
| Potassium 1542.6mg | 0% |
Source of Calories