Old Fashioned Ginger Snap Cookies
Enjoy classic old fashioned ginger snap cookies with a perfect blend of spices, chewy centers, and a sugary crunch
Servings: 20 cookies
Calories: 168kcal
Ingredients
- 1 cup granulated white sugar
- 12 tablespoons unsalted butter softened
- 3 Tablespoons molasses
- 1 large egg
- 2 ½ cups flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon cloves
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- Additional sugar for rolling
Instructions
- Preheat the oven to 350 degrees. Line your baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer, combine the softened butter and sugar. Cream until smooth. Add in the molasses and egg. Mix until combined.
- Add in the remaining dry ingredients: flour, baking soda, cinnamon, ginger, cloves, nutmeg and salt. Mix well - stopping the machine, scraping the sides of the bowl and mixing again. This is a sticky dough - if desired chill the dough in the freezer for 10 minutes to make it easier to work with..
- Scoop a heaping tablespoon or small ice cream scoops worth of dough and roll into a ball. Dough should be about the size of a ping pong ball. Roll the dough ball in additional sugar.
- Place the dough on the lined baking sheets and bake in the preheated oven for 10 minutes.
- Cookies are done when the edges are set and the center is no longer shiny. Allow to cool for 5 minutes on pan before removing from the baking sheet and cooling on a wire rack.
Notes
Storage: Cookies are best stored in an airtight container for up to 3 days or frozen for 3 months.
Nutrition
Calories: 168kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 174mg | Potassium: 67mg | Fiber: 0.5g | Sugar: 12g | Vitamin A: 224IU | Vitamin C: 0.01mg | Calcium: 13mg | Iron: 1mg