Description
Crispy Ginger Snap Cookies are perfectly spiced cookies with a delightful crackled surface and a satisfyingly crunchy texture.
Ingredients
Scale
- 1 1/2 sticks (170 grams) unsalted butter, at cool room temperature
- 3/4 cup (150 grams) granulated sugar
- 1/4 cup (50 grams) lightly packed light brown sugar
- 1/3 cup (113 grams) unsulphured molasses (NOT blackstrap)
- 1 large egg
- 1/2 teaspoon fine sea salt
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 1/4 cups (286 grams) all-purpose flour, measured correctly
- 1/2 cup (100 grams) granulated sugar
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat the unsalted butter, 3/4 cup granulated sugar, and light brown sugar until light and fluffy, about 2 minutes.
- Beat in the molasses and egg until fully incorporated.
- Add salt, baking soda, ground ginger, cinnamon, cloves, and all-purpose flour. Beat until just combined.
- Place 1/2 cup granulated sugar in a shallow dish. Scoop dough into 1 1/2 tablespoon-sized balls, roll in sugar, and place on baking sheets.
- Bake for 15 minutes or until cookies have spread and the surface looks crackled.
- Allow cookies to cool on the baking sheets for 5 minutes before transferring to wire racks.
- Store cookies in an airtight container at room temperature for up to 7 days.
Notes
- These cookies are great for holiday baking.
- Adjust the spices to your preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 9g
- Sodium: 70mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg