For a deeper molasses flavor, use blackstrap molasses. If your dough is too sticky to roll, chill it in the refrigerator for 30 minutes before shaping into balls. Store cooled cookies in an airtight container at room temperature for up to 5 days. These cookies are delicious served with a glass of cold milk or a warm cup of coffee.
Gingersnap Cookies
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME30 mins
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SERVING36 People
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VIEWS24
Embrace a delightful 'oops, I did it again' moment with these Gingersnap Cookies! A fortunate kitchen mishap birthed a recipe that surpasses the original in flavor and texture. These cookies are deliciously moist, chewy, and bursting with warm spice – a delightful treat for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Cholesterol19 mg
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Fiber0 g
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Protein1 g
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Saturated Fat3 g
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Sodium142 mg
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Sugar10 g
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Fat5 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat your oven to 350 degrees F (175 degrees C). (5 minutes)
02 Step
Recipe View In a large bowl, cream together the softened butter and 1 cup of granulated sugar using an electric mixer until light and fluffy. (5 minutes)
03 Step
Recipe View Beat in the egg until well combined, then stir in the molasses until fully incorporated. (3 minutes)
04 Step
Recipe View In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, salt, and cloves. (2 minutes)
05 Step
Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. (5 minutes)
06 Step
Recipe View Divide the dough into 36 equal-sized balls. (5 minutes)
07 Step
Recipe View Place the remaining 1/2 cup of granulated sugar in a shallow bowl. Roll each dough ball in the sugar to coat completely. (7 minutes)
08 Step
Recipe View Arrange the sugar-coated dough balls onto a baking sheet, leaving some space between each cookie. (3 minutes)
09 Step
Recipe View Bake in the preheated oven for 13-15 minutes, or until the edges are lightly golden and the cookies are beginning to crisp. (13-15 minutes)
10 Step
Recipe View Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
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Please Rate
Nova Bergnaum
Jun 13, 2025The perfect holiday cookie!
Jermaine Reichert
Apr 24, 2025I added a pinch of nutmeg and it was a great addition!
Jaquelin Olson
Apr 17, 2025I accidentally added too much molasses, but they still turned out amazing!
Rylan Wiegand
Apr 11, 2025My kids loved helping me roll the dough balls in sugar.
Aliza Anderson
Mar 26, 2025These are the best gingersnaps I've ever made! So chewy and flavorful.