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–+ servings

Ginger Snap Cookies

Print Recipe
Soft and chewy gingersnap cookies with crisp, crackled edges and rich molasses flavor. Warm spices and brown sugar create tender centers that stay soft for days. An easy, classic cookie recipe perfect for holiday trays or everyday baking.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 15 servings
Calories 194
Author Ronda Eagle | Kitchen Dreaming

Ingredients

  • 3/4 cup butter , softened
  • 1 cup sugar
  • 1 large egg
  • 1/4 cup molasses
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 4- ounces cystallized ginger , diced fine
  • Optional
  • finishing sugar

Instructions

  • In a large bowl, cream butter and sugar until light and fluffy.
  • Beat in egg and molasses.
  • Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well.
  • Add the chopped crystallized ginger
  • Roll into 1-1/2-in. balls, then roll in finishing sugar.
  • Place 2 in. apart on ungreased baking sheets.
  • Bake at 350° until puffy and lightly browned, 12-15 minutes [See Note 1].
  • Remove to wire racks to cool.

Notes

  1. Do not overbake for best texture.
    Use unsulphured molasses.
    Cookies continue baking slightly on the sheet after removal.

Nutrition

Serving: 2cookies | Calories: 194kcal | Carbohydrates: 27g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 201mg | Potassium: 98mg | Fiber: 1g | Sugar: 23g | Vitamin A: 300IU | Vitamin C: 1mg | Vitamin D: 1µg | Vitamin E: 1mg | Vitamin K: 1µg | Calcium: 18mg | Folate: 9µg | Iron: 1mg | Zinc: 1mg