This ginger snap cookie recipe is full of gingery flavor and soft and chewy on the inside, the exact flavor and texture we all know and love.

Ginger snap cookies are my favorite holiday cookies; I’ve been known to make them all year because I adore the ginger flavor. They’re perfectly chewy and sweet, with a hint of spiciness. They have a nice chewy and soft center; this recipe is perfect, in my opinion.

Ingredients you will need

  • Unsalted butter I like to use unsalted butter so that I can control the level of salt in the recipe.
  • Granulated Sugar is Used to give the cookie its sweetness and for the tops of the cookies.
  • Brown Sugar This sugar gives the cookies a deep flavor and adds more molasses notes to the cookie.
  • Eggs I always use farm fresh eggs but any type will work they are used to hold the cookie together
  • Molasses I like to use a light molasses that is un sulfured
  • Flour  Use all-purpose flour for this cookie
  • Baking Soda is used as a leavening agent for the cookies
  • Ground Ginger, Cinnamon, and Cloves these spices are what give this recipe its classic flavor.
Ginger root and ginger powder
Ginger root and ginger powder

How to make Ginger Snaps

  • Mix In a bowl or stand mixer, cream together butter and sugars until light and fluffy.
  • Beat Add in egg and molasses and continue to mix
  • Dry Ingredients In a separate bowl, sift together the flour, baking soda, and spices.
  • Combine Slowly add the flour mixture to the butter mixture; scrape the bottom and sides of the bowl.
  • Chill Cover the dough and chill until firm, 30 minutes to overnight.
  • Prepare Preheat the oven to 350°F and line a cookie sheet with parchment paper.
  • Roll Using a 1 tbsp cookie scooper, make 1-inch round balls and roll them in sugar or press sugar into them with a fork. and arrange it on a cookie sheet I like to put about 6 to 8 cookies on a tray.
  • Bake At 350F for 12–15 minutes, depending on your oven, the edges should be slightly brown.
  • Cool Let the cookies rest on a cooling rack.
Ginger Snaps on a cooling rack
Ginger Snaps on a cooling rack

Tip for making the best gingersnap cookies

  • For a chewy cookie, bake for 10 minutes.
  • For a crispier cookie, bake for about 15 minutes.
  • If you find that after storing the cookies they are not as crispy as you would like, put them back in the oven at 300 F for a few minutes, and that should help you achieve the perfect crispy cookie you are looking for.
  • Spice this cookie to your preference. If you like a subtle level of spice flavor, leave it as the recipe has it; if you like your cookie with a stronger ginger flavor, add a little more. Spice this cookie to your preference. If you like a subtle level of spice flavor, leave it as the recipe has it; if you like your cookie with a stronger ginger flavor, add a little more.

Frequently Asked Questions

How much ginger is in a ginger snap?

Gingersnap recipes normally use about 2 teaspoons and up to a tablespoon of ground ginger. You can add more or less depending on the spice level you prefer.

How do you store ginger snap cookies?

When you store ginger snap cookies in an airtight container at room temperature, they will keep for up to 2 weeks; they freeze for up to 6 months.

How to freeze cookie dough?

This gingersnap cookie recipe is perfect for making ahead; the dough freezes well so that you can bake it later, but it’s important not to coat them in sugar until you’re ready to bake them.

You can make the dough into balls before freezing, or you can roll it into a log and then place it into an airtight container or bag for up to 3 months.

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The Best Ginger Snap Cookies

This ginger snap cookie recipe is full of gingery flavor, soft and chewy on the inside the exact flavor and texture we all know and love.
5 from 4 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course cookies
Cuisine American
Servings 4 dozen

Ingredients
  

  • ¾ cup Butter or shortening
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 egg
  • ¼ cup molasses
  • 2 cups flour
  • 1-1/2 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp cloves

Instructions
 

  • In a mixing bowl, cream together butter and sugars until light.
  • Add in egg and molasses and mix.
  • In another bowl sift together, flour, baking soda, and spices.
  • Cover the dough and chill until firm. 30 minutes to 1 hour or overnight. 
  • Roll 1″ balls in a bowl full of sugar.
  • Place 12 cookies on a lined baking sheet.
  • Bake in a 325-degree oven for 12-15 minutes until the edges are light brown.
  • Let the cookies rest on a cooling rack.
Keyword ginger snap
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