Spiced Ginger Snaps
Spiced Ginger Snaps
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 egg, large
- 1/4 cup molasses
- 1/4 cup granulated sugar, for rolling
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set aside.
⏱️ 3 min
- 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter, 1/2 cup granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 4 min
- 3
Beat in the large egg until well combined, then mix in the molasses.
⏱️ 2 min
- 4
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Do not overmix.
⏱️ 3 min
- 5
Cover the dough with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours). This helps the flavors meld and makes the dough easier to handle.
⏱️ 60 min
- 6
Preheat your oven to 375°F. Line baking sheets with parchment paper.
⏱️ 2 min•🌡️ 375
- 7
Place the 1/4 cup granulated sugar for rolling in a small, shallow bowl. Scoop rounded tablespoons of dough and roll them into 1-inch balls. Roll each ball in the granulated sugar to coat evenly.
⏱️ 5 min
- 8
Place the sugared dough balls about 2 inches apart on the prepared baking sheets.
⏱️ 1 min
- 9
Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft. They will crinkle as they cool.
⏱️ 10 min•🌡️ 375
- 10
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spiced Ginger Snaps
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 egg, large
- 1/4 cup molasses
- 1/4 cup granulated sugar, for rolling
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set aside.
⏱️ 3 min - 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter, 1/2 cup granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 4 min - 3
Beat in the large egg until well combined, then mix in the molasses.
⏱️ 2 min - 4
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Do not overmix.
⏱️ 3 min - 5
Cover the dough with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours). This helps the flavors meld and makes the dough easier to handle.
⏱️ 60 min - 6
Preheat your oven to 375°F. Line baking sheets with parchment paper.
⏱️ 2 min•🌡️ 375 - 7
Place the 1/4 cup granulated sugar for rolling in a small, shallow bowl. Scoop rounded tablespoons of dough and roll them into 1-inch balls. Roll each ball in the granulated sugar to coat evenly.
⏱️ 5 min - 8
Place the sugared dough balls about 2 inches apart on the prepared baking sheets.
⏱️ 1 min - 9
Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft. They will crinkle as they cool.
⏱️ 10 min•🌡️ 375 - 10
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min