Old Fashioned Ginger Snaps

A delightful mix of spicy and sweet, these Old Fashioned Ginger Snaps are crunchy on the outside and soft in the center, perfect for cozy evenings and family gatherings.

Print Recipe

Prep Time 15

Cook Time 12

Total Time 27

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 80

Ingredients Method Notes

Ingredients

Dry Ingredients

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt

Wet Ingredients

1 cup granulated sugar For cookie mixture
1/2 cup unsalted butter, softened
1/2 cup molasses
1 large egg

For Rolling

1/4 cup granulated sugar For rolling the cookies

Method

Preparation

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Whisk until well combined.
In another bowl, beat the softened butter and 1 cup of granulated sugar together until light and fluffy.
Stir in the molasses and egg into the creamed mixture until fully incorporated.
Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Using your hands, roll small balls of dough (about one inch in diameter), then roll them in the 1/4 cup of sugar to coat.
Arrange the coated dough balls on a baking sheet lined with parchment paper, spacing them a couple of inches apart.

Baking

Bake for 10-12 minutes or until the edges are set and lightly browned.
Remove from the oven and allow cookies to cool on the sheet for a couple of minutes before transferring to wire racks to cool completely.

Serving

Enjoy these delicious Old Fashioned Ginger Snaps, perfect for family gatherings or cozy evenings at home.

Notes

For spice substitutions, you can replace half the ground ginger with nutmeg. Timing is crucial; keep an eye on the cookies while baking to avoid overcooking.