Go Back
+ servings
A batch of fresh, chewy ginger snaps, ready to enjoy.

Chewy Ginger Snaps Recipe

Print Recipe
Nothing says holiday like fantastically chewy ginger snaps. Besides, what else are you going to do with that molasses in your pantry?
Course desserts
Prep Time 1 hr 10 mins
Cook Time 10 mins
Total Time 1 hr 20 mins
Servings 30 cookies
Calories 79
Author Cheryl Najafi

Ingredients

  • 3/4 cup brown sugar firmly packed
  • 1 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 3/4 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 2 1/2 Tbsp molasses
  • 1 small egg
  • 1 1/3 cups all-purpose flour
  • 1/4 cup granulated sugar

Instructions

  • Combine brown sugar, baking soda, cinnamon, ginger, cloves, salt, butter, molasses and egg in a mixing bowl. Mix on low speed until just moistened. Increase speed to medium, beat for 1–2 minutes then slowly add flour until well blended. Cover and chill in fridge 1 hour.
  • After dough has chilled an hour, preheat oven to 350 degrees.
  • Roll dough into 2" balls then roll balls in granulated sugar. Place cookie balls on cookie sheet lined with parchment paper and press down top slightly.
  • Bake 10-12 minutes and let cool before serving. Enjoy!

Notes

It's not Christmas if your kitchen isn't fragrant with ginger, nutmeg and molasses!

Nutrition

Calories: 79kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Cholesterol: 15mg | Sodium: 67mg | Potassium: 54mg | Fiber: 0.3g | Sugar: 8g