Get ready to transport your taste buds back in time with these irresistible Old Fashioned Ginger Snaps that will make your kitchen smell like a warm, spicy hug! These classic American cookies are not just a treat; they're a delicious journey through generations of baking tradition. With a perfect balance of warming spices and a satisfying crackly texture, these ginger snaps are about to become your new favorite homemade cookie that will have everyone begging for your secret recipe.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1/4 cup molasses
- 1 egg
- 1/2 cup sugar (for rolling)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, baking soda, and salt until well combined and no lumps remain.
- In a large mixing bowl, cream the softened unsalted butter and 1 cup of sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the molasses and egg to the butter mixture, beating until fully incorporated and smooth, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. The dough should be slightly stiff and hold together well.
- Place the 1/2 cup of sugar for rolling in a shallow dish. Using a cookie scoop or spoon, portion the dough into 1-inch balls.
- Roll each dough ball completely in the sugar, ensuring an even coating. Place the coated balls on the prepared baking sheets, spacing them about 2 inches apart.
- Gently press down on each ball with the palm of your hand to slightly flatten, which helps create the classic crackled top.
- Bake in the preheated oven for 8-10 minutes, until the edges are set and the tops are cracked and slightly darker.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled ginger snaps in an airtight container at room temperature for up to one week.
Tips
- • Make sure your butter is truly softened but not melted for the best cookie texture. • Don't overmix the dough - this can lead to tough cookies instead of tender, crisp snaps. • Use fresh ground spices for the most intense ginger and cinnamon flavor. • For extra crispy cookies, bake them slightly longer, watching carefully to prevent burning. • Roll the dough balls generously in sugar for that classic crackled, sparkly exterior. • Allow cookies to cool completely to achieve the signature crisp texture. • Store in an airtight container to maintain their perfect crunch for up to a week.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 1g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 15mg
