Ingredients
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Mix dry ingredients: In a medium bowl, whisk together flour, ginger, cinnamon, cloves, salt, and baking soda.
- Cream butter and sugar: In a large bowl, beat butter and 1 cup sugar until light and fluffy (about 2–3 minutes).
- Add wet ingredients: Beat in the egg and molasses until smooth.
- Combine: Gradually mix in the dry ingredients until a soft dough forms.
- Form cookies: Scoop dough by teaspoonfuls (about 1 inch balls). Roll each ball in the extra sugar and place 2 inches apart on the prepared baking sheet.
- Bake: 10–12 minutes, until tops are cracked and edges are set. Cookies should be crisp around the edges but slightly soft in the center.
- Cool: Let cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use fresh spices: Ground ginger, cinnamon, and cloves lose potency over time. For the best flavor, use fresh, high-quality spices or grind your own if possible.
Molasses matters: For authentic, rich gingersnaps, use good-quality molasses. Light molasses will give a milder flavor, while blackstrap molasses offers a deeper, more robust taste.
Don’t overbake: Gingersnaps should be crisp but not burnt. Keep an eye on them near the end of baking—take them out as soon as the edges are firm and the cookies “snap” when bent.
Let them cool completely: Gingersnaps continue to harden as they cool. Removing them too early can cause them to crumble.
Cookie about 10 g per cookie, ~2–2½ inches
Values are approximate and can vary based on recipe (amount of butter, molasses, sugar).
Gingersnaps are low in protein but have a rich sugar and spice content, making them a sweet, crisp treat.
The %DV is based on a 2,000-calorie diet.
Nutrition Facts (Estimated Per 1 Cookie)
| Nutrient | Amount per Cookie | % Daily Value (DV) |
|---|---|---|
| Calories | 45 kcal | 2% |
| Total Fat | 2 g | 3% |
| Saturated Fat | 1 g | 5% |
| Trans Fat | 0 g | — |
| Cholesterol | 5 mg | 2% |
| Sodium | 40 mg | 2% |
| Total Carbohydrate | 7 g | 3% |
| Dietary Fiber | 0.3 g | 1% |
| Sugars | 3 g | — |
| Added Sugars | 3 g | 6% |
| Protein | 0.4 g | 1% |
| Vitamin D | 0 mcg | 0% |
| Calcium | 5 mg | 0% |
| Iron | 0.2 mg | 1% |
| Potassium | 20 mg | 0% |