Old Fashioned Ginger Snap Cookies
These Old Fashioned Ginger Snap Cookies are soft, chewy, and perfectly spiced with ginger, cinnamon, and molasses. Rolled in sugar before baking, they bake up with crisp edges, chewy centers, and that classic crackly top that makes them a holiday favorite.
Servings: 30 servings
Calories: 107kcal
Ingredients
- ¾ cup unsalted butter (room temperature)
- 1 cup white sugar (plus extra for rolling)
- 1 large egg
- 4 tablespoons Fancy molasses (unsulphured molasses)
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1¼ teaspoons ground ginger
- 1 teaspoon ground cinnamon
Instructions
- Step 1: Prep. Preheat the oven to 350℉. Line a large baking sheet with parchment paper or a silicone mat.
- Step 2: Mix wet Ingredients. Cream unsalted butter and white sugar together in a large bowl with an electric mixer on medium speed until light and fluffy. Add the egg and molasses and beat until smooth.
- Step 3: Add dry Ingredients. Add flour, baking soda, ground ginger, and ground cinnamon to the bowl with the wet ingredients. Stir to combine.
- Step 4: Sugar. Place sugar in a small bowl. Scoop up a spoonful of cookie dough with a small cookie scoop and roll it into a 1-inch ball. Roll each ball in sugar until fully coated. Place the dough balls on the prepared baking sheet, spacing them 2 inches apart.
- Step 5: Bake. Bake the cookies at 350℉ for 8 minutes for soft and chewy cookies, or up to 10 minutes for crispier ginger snaps.
- Step 6: Cool. Remove the cookies from the oven and let them cool for a few minutes on the baking sheet. Carefully transfer them to a wire rack with a spatula to cool completely.
Video
Notes
- White sugar works best for rolling the dough balls, but cane sugar or turbinado sugar will also work.
- These cookies spread while baking, so give them plenty of room on the baking sheet (2 inches apart).
- For the best texture, pull the cookies at 8 minutes for chewy centers. If you prefer more snap, bake them for 10 minutes.
- Leftover cookies store well at room temperature in an airtight container for up to 1 week, or freeze baked cookies for up to 3 months.
Nutrition
Calories: 107kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 113mg | Potassium: 53mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 151IU | Vitamin C: 0.003mg | Calcium: 10mg | Iron: 1mg
