Ginger Snap Cookies
Delightful Ginger Snap Cookies with a crunchy outside and soft, chewy center, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup molasses
- 1 egg
- 1/4 cup additional sugar for rolling
Instructions
- Preheat your oven to 350°F (175°C).
- Whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves.
- Cream the granulated sugar and softened unsalted butter until smooth.
- Beat in the molasses and egg until well combined.
- Gradually add the dry mixture to the wet mixture until just combined.
- Roll the dough into small balls, about one inch in diameter.
- Place the sugar-coated balls on a baking sheet lined with parchment paper.
- Bake for 8-10 minutes until the edges are firm and the tops are cracked.
- Remove from the oven and let cool for a few minutes before transferring to a wire rack.
Notes
For chewier cookies, let the dough rest in the fridge for 30 minutes before baking. You can substitute molasses with honey or maple syrup.
Nutrition
- Serving Size: 1 cookie
- Calories: 109
- Sugar: 7g
- Sodium: 80mg
- Fat: 4.2g
- Saturated Fat: 2g
- Unsaturated Fat: 2.2g
- Trans Fat: 0g
- Carbohydrates: 17.3g
- Fiber: 0.3g
- Protein: 1.2g
- Cholesterol: 30mg
Find it online: https://www.eazzyrecypyz.com/ginger-snap-cookies/