Spicy Gingersnaps

Gingersnaps are sweet, spicy, and deliciously welcome at any time of the year.

Gingersnaps do of course hold extra appeal during the fall and during holiday seasons, when one anxiously anticipates treats filled with cinnamon, clove, and ginger! (At least, that’s how I feel… that’s how everyone feels, right?)

I included these treats in my first College Care Package for my daughter! Click here to read the blog post, How To Make A College Care Package.

Whether for a care package, a food gift, or just to place on your counter top to await your hungry fans, there’s no wrong time to whip up a batch of these cookies. (Except perhaps when you’re absolutely famished. They take 10-12 minutes to bake, so start them just prior to feeling absolutely famished!)

And here are some other fun treats to try:

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Gingersnaps

Prep Time

30 mins

Cook Time

12 mins

Total Time

42 mins

 

These ginger snap cookies are sweet, spicy, and deliciously welcome at any time of the year.

Course: Cookies, Dessert

Cuisine: American, Sweet

Keyword: Gingersnap

Servings: 36 Cookies

Calories: 103 kcal

Author: Nancy Mock

Ingredients

• 1 cup butter, softened
• 1 cup granulated sugar
• 1 egg
• 2 tablespoons molasses
• 2 cups all-purpose flour, unbleached
• 1 tablespoon ground ginger
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground cloves
• 1/2 cup candied ginger, minced
• Sparkling decorating sugar

Instructions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

2. Beat the butter and granulated sugar together in the bowl of a stand mixer for about 3 minutes, until the mixture is light and fluffy. Mix in the egg and molasses until thoroughly combined.

3. In a separate bowl, combine the flour, ginger, baking soda, cinnamon, salt, and cloves. Add the dry mixture to the wet mixture in 2 or 3 batches, beating on low speed until well-combined. Stir in the minced candied ginger.

4. Pour the decorating sugar into a shallow plate. Roll 1-1/2" balls of dough by hand (the dough will be sticky) then coat the balls in the decorating sugar. Place the dough on the prepared baking sheet, about 2" apart.

5. Bake for 10-12 minutes until the cookies are lightly browned. Remove the cookies to a cooling rack.
6. Once cool they can be stored in a tightly sealed container for up to 4 days.
7. Makes about 36 cookies.

Recipe Notes

• Adapted from the recipe in The Baker's Manual by Amendola/Rees

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Nutrition Facts

Gingersnaps

Amount Per Serving

Calories 103 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Saturated Fat 3g 15%

Cholesterol 18mg 6%

Sodium 94mg 4%

Potassium 28mg 1%

Total Carbohydrates 13g 4%

Sugars 7g

Vitamin A 3.3%

Calcium 0.6%

Iron 2.4%

* Percent Daily Values are based on a 2000 calorie diet.