Description
There’s nothing like the smell of warm ginger and spices wafting through the house during the holidays. These Soft and Chewy Ginger Snaps remind me of baking with my grandma as a child—her kitchen was always filled with laughter and the scent of molasses cookies. Now, I share this recipe with my family, and it brings us all closer every single time. Gather your loved ones, bake a batch, and create new memories.
Ingredients
Scale
- 1 cup granulated white sugar (+ extra for rolling)
- ¾ cup unsalted butter (room temp)
- ¼ cup molasses
- 1 large egg
- 2 ¼ cups all-purpose flour
- 2 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- ½ tsp salt
Instructions
- In a large bowl, beat sugar, butter, molasses, and egg until light and fluffy.
- Stir in flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt until well combined. Cover and chill for at least 1 hour.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll dough into 1” balls, coat in sugar, and place on sheets.
- Bake for 9-10 minutes, let rest for 1 minute, then transfer to a cooling rack.