Description
Soft and chewy ginger snaps are the ultimate holiday treat, offering the perfect balance of warm spices and sweetness. These comforting cookies are easy to make and ideal for gifting, snacking, or pairing with a cozy cup of tea.
Ingredients
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar (plus extra for rolling)
1/4 cup molasses
1 large egg
1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
- Cream butter and sugar until fluffy. Beat in molasses, egg, and vanilla.
- Gradually mix in dry ingredients until combined.
- Roll 1-tablespoon-sized dough balls in sugar and place on baking sheets, spaced 2 inches apart.
- Bake for 8-10 minutes, letting the edges set while the centers remain soft.
- Cool on baking sheets for 5 minutes before transferring to a wire rack.
Notes
For extra spice, add a pinch of black pepper.
Orange zest adds a citrus twist.
Gluten-free flour can be used as a substitute.
Store cookies in an airtight container at room temperature for up to a week or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 36 cookies
- Calories: 120 kcal per cookie
