Description
There’s something undeniably comforting about the warm, spicy aroma of cinnamon and ginger filling the kitchen as these delightful cookies bake. Perfect for a cozy evening curled up with a cup of tea, an afternoon treat with friends, or as a sweet surprise for family gatherings, these Cinnamon Ginger Snap Delights are as versatile as they are delicious. Inspired by traditional ginger snap recipes, this version combines warming spices, sweet molasses, and a subtle crunch that keeps everyone coming back for more. Simple to make yet irresistibly flavorful, these cookies are perfect for creating cozy memories anytime.
Ingredients
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2 ½ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon salt
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2 teaspoons ground ginger
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1 teaspoon ground cinnamon
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½ teaspoon ground cloves
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½ teaspoon ground nutmeg
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¾ cup unsalted butter, softened
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1 cup granulated sugar, plus extra for rolling
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½ cup brown sugar, packed
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1 large egg
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¼ cup molasses
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1 teaspoon vanilla extract
Instructions
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Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
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In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg. Set aside.
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In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
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Beat in the egg, followed by the molasses and vanilla extract, mixing until fully combined.
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Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
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Scoop tablespoons of dough and roll into balls. Roll each ball in granulated sugar to coat.
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Place dough balls on prepared baking sheets, leaving 2 inches of space between each. Bake for 10–12 minutes, until edges are firm but centers are slightly soft.
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Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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Slightly underbake for softer cookies or bake fully for crunchier ones.
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Adjust spices to taste for a milder or stronger flavor.
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Store in an airtight container at room temperature for up to a week.
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Dough can be refrigerated for 24 hours or frozen for up to three months before baking.
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes per batch