Description
Classic ginger snap cookies made with rich molasses and warm spices, featuring crunchy edges and soft, chewy centers that are perfect for cozy fall and winter baking.
Ingredients
1 ½ cups butter, softened
2 cups granulated sugar
2 large eggs
½ cup molasses
2 teaspoons baking soda
2 teaspoons ground cloves
2 teaspoons ground ginger
2 teaspoons ground cinnamon
4 cups all-purpose flour
Extra granulated or sanding sugar, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream the softened butter and granulated sugar together until light and fluffy, about 1–2 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the molasses, baking soda, cloves, ginger, and cinnamon until fully combined, scraping down the sides as needed.
- Gradually add the flour and mix on low speed until a thick dough forms.
- Place extra sugar on a small plate. Scoop dough, roll into balls, and roll each ball in sugar.
- Arrange dough balls on prepared baking sheets at least 3 inches apart.
- Bake for 8–12 minutes, depending on desired texture.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
8–10 minutes produces softer, chewier centers; 12 minutes yields crunchier cookies.
This is a large-batch recipe yielding about 60 cookies.
Dough balls freeze well and can be baked straight from frozen.
Store baked cookies in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 10g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
