Description
Ginger snaps dance with warming spices in this classic cookie recipe that embodies comfort and nostalgia. Crisp edges and rich molasses notes invite you to savor each delightful bite of homemade goodness.
Ingredients
Scale
Flour and Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1 large egg
- 1 tsp vanilla extract
Coating and Finishing:
- 1/4 cup granulated sugar (for rolling)
- 1 pinch of additional ground ginger (optional)
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper, creating a smooth, non-stick surface for your cookies.
- Whisk together flour, baking soda, salt, ground ginger, cinnamon, and cloves in a medium bowl, ensuring all dry ingredients are evenly distributed and free of lumps.
- In a separate large mixing bowl, cream the softened butter and brown sugar until the mixture becomes light, fluffy, and pale in color, approximately 3-4 minutes using an electric mixer.
- Incorporate the molasses, egg, and vanilla extract into the butter mixture, blending until the ingredients are fully integrated and the batter looks smooth and glossy.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring until a soft, cohesive dough forms without overmixing.
- Chill the dough in the refrigerator for 30 minutes to firm up and enhance the flavor development.
- Pour the granulated sugar into a shallow dish, preparing it for coating the cookie dough.
- Remove chilled dough and roll into 1-inch balls, then gently coat each ball in the granulated sugar, ensuring complete coverage.
- Place sugar-coated dough balls on prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Sprinkle an optional pinch of ground ginger on top of each cookie for an extra flavor boost.
- Bake for 10-12 minutes until edges are set and tops appear crackled, but centers remain slightly soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, which helps them maintain their soft, chewy texture.
Notes
- Chill dough thoroughly to prevent excessive spreading and create a more concentrated flavor profile during baking.
- Adjust spice intensity by increasing or decreasing ground ginger and cinnamon to suit personal taste preferences.
- Use room temperature ingredients to ensure smooth mixing and consistent cookie texture.
- Substitute molasses with honey or maple syrup for alternative dietary needs or flavor variations.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 160
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 20 mg