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gingersnap-cookies-recipe

Gingersnap Cookies

Classic gingersnap cookies with a perfect balance of spice and sweetness.
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Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 90 kcal

Ingredients 

Main Ingredients

  • 2 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Ground ginger
  • 1 teaspoon Ground cinnamon
  • 0.5 teaspoon Ground cloves
  • 0.25 teaspoon Salt
  • 0.75 cup Unsalted butter, softened
  • 1 cup Granulated sugar
  • 1 large Egg
  • 0.25 cup Molasses
  • 0.25 cup Additional granulated sugar for rolling

Instructions 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
  3. In a large bowl, cream together the butter and 1 cup of sugar until light and fluffy. Beat in the egg and molasses.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Roll dough into 1-inch balls and roll each ball in the additional sugar. Place 2 inches apart on the prepared baking sheet.
  6. Bake for 10-12 minutes, or until the edges are set and the tops are cracked. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutritional Value

Calories: 90kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 50mg | Potassium: 40mg | Sugar: 8g | Vitamin A: 100IU | Calcium: 10mg | Iron: 0.5mg

Keywords

Cookies, Gingersnap
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