Ginger Snap Cookies Recipe
Homemade Ginger Snap Cookies are a family favorite during the holidays, and these are especially soft. They are perfectly chewy and sweet!
Servings: 24
Ingredients
- 1 cup sugar plus more for rolling
- ¾ cup unsalted butter softened
- ¼ cup molasses
- 1 egg
- 1 tablespoon applesauce
- 2¼ cups all-purpose flour
- 1½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
- In a large bowl, mix together sugar, butter, molasses, egg and applesauce with a hand mixer.
- In a separate bowl, mix all remaining ingredients.
- Combine dry ingredients with the wet ingredients and mix until combined.
- Cover with plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 350 degrees F.
- Shape dough into 1-inch balls and roll in white sugar. Place on an ungreased cookie sheet and bake for 8 minutes. Cookies will puff up, then flatten.
- Let cookies sit on the cookie sheet for a few minutes, then remove to a rack to cool.
Video
Notes
Make Ahead: Place in an airtight container and store on the counter for up to 2 weeks.
Variations: This classic cookie is easy to change up! We like to add white chocolate chips to the dough for a family favorite, or for the holidays, we add seasonal Hershey’s Kisses to the top of each cookie once they are baked, as for the Peanut Butter Kiss cookies. Because we love white chocolate, we also like to drizzle it on top after the cookies are baked, or dip half each cookie in melted white chocolate, and let it set.
Nutrition
Serving: 1cookie | Calories: 139kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 98mg | Potassium: 70mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 188IU | Vitamin C: 0.01mg | Calcium: 13mg | Iron: 1mg