Description
These soft and chewy ginger snaps are the perfect combination of sweet and spicy, with a crisp sugar-coated exterior and a tender molasses-infused center. Made with warm spices like cinnamon, ginger, and cloves, these cookies are a cozy treat for any occasion. Serve them with tea, coffee, or a glass of milk for the ultimate comforting experience.
Ingredients
Scale
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar (plus extra for rolling)
- 1 large egg, room temperature
- 1/4 cup molasses
- 1 teaspoon vanilla extract
Instructions
- Prepare the Dry Ingredients: In a medium mixing bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy (about 2-3 minutes).
- Add Wet Ingredients: Mix in the egg, followed by the molasses and vanilla extract, until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Chill the Dough (Optional): For thicker cookies, refrigerate the dough for at least 30 minutes.
- Preheat the Oven: Set the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll and Coat in Sugar: Shape the dough into 1-inch balls and roll them in granulated sugar for a crackly finish.
- Bake the Cookies: Place the dough balls on the baking sheet, leaving about 2 inches between each. Bake for 8-10 minutes, or until the edges are set but the centers are soft.
- Cool and Enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Enjoy warm or store for later!
- Prep Time: 15 minutes
- Chill Time (Optional): 30 minutes
- Cook Time: 8 minutes