Soft Ginger Snaps
Ginger Snaps are one of my all time favorite cookies and this recipe is seriously the Best! The perfect combination of ginger and spices makes the flavor pop, but the soft texture is what makes these extra special. Add these ginger snap cookies to your holiday cookie swap this year and everyone will absolutely love them!
Servings: 30
Calories: 120kcal
Equipment
- Electric mixer w/ mixing bowl
- 1- Medium bowl
- 1- small plate or bowl
- Cooking sheets
- Wire rack
- Lidded container for storing
Ingredients
- 3/4 C unsalted butter softened
- 1 C sugar
- 1 large egg
- 1/4 C molasses
- 2 1/4 C flour
- 2 tsp ground ginger
- 1 tsp baking soda
- 3/4 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 1/3 C sugar for coating
Instructions
- Preheat oven to 350 degrees
- Move oven rack to the center of the oven
- Line cookie sheets with parchment paper
- Using the electric mixer, set on low, add the butter and 1 cup of sugar. Beat until the butter is creamed and fluffy.
- Add the egg and molasses to the mixture in the bowl. Continue to mix until completely combined.
- In a separate bowl (medium) add together flour, ginger, baking soda, cinnamon, cloves, and salt. Mix until all ingredients are blended.
- Slowly add some of the flour mixture to the wet ingredients until combined.
- With your hands make dough into balls about 1 inch in size. Roll the dough balls in the sugar.
- Place the dough balls onto the parchment lined cookie sheets.
- Bake 350 degrees for 10-12 minutes.
- Remove from the oven. Allow the cookies to cool on the cookie sheet for about 5 minutes.
- Transfer the cookies to the wire rack to cool completely.
- Store extra cookies in an airtight container.
Nutrition
Calories: 120kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 60mg | Potassium: 56mg | Fiber: 1g | Sugar: 11g | Vitamin A: 150IU | Calcium: 10mg | Iron: 1mg