ginger snap cookie recipe

Written ByJenny Smyth Posted on
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The Best ginger snap cookie recipe

I have been making ginger snap cookies for my family for years, and they are always a hit. My kids love helping me in the kitchen, especially when we’re making these delicious treats.

They’re so easy to make and require only a few ingredients, but they’re packed with flavor and have just the right amount of spice. I love that they’re perfect for any occasion, whether it’s a special event or just a regular Tuesday.

And the best part is that they’re relatively healthy compared to other baked goods, with only a few tablespoons of sugar and no artificial preservatives. Plus, they freeze beautifully, so I can make a big batch and stash them away for later.

The key to making great ginger snaps is to use fresh ginger and not to overmix the dough – this will give you a cookie that’s crunchy on the outside and soft on the inside, with just the right amount of snap when you bite into it. My family can’t get enough of these cookies, and I’m sure yours will love them too!

I like to make them during the holidays when I’m entertaining guests, but they’re also perfect for a quick snack or dessert any time of year. The aroma of fresh ginger wafting from the oven is just heavenly, and it’s sure to fill your home with warmth and comfort.

One of my favorite things about ginger snap cookies is how versatile they are – you can enjoy them on their own or paired with your favorite ice cream or whipped cream. My kids also love using them as a base for fun toppings like sprinkles or chopped nuts.

Classic Ginger Snap Cookies

4.9 from 834 votes

These ginger snap cookies are crisp, spicy, and perfectly sweet. They are a classic holiday treat with a delightful snap and a warm ginger flavor.

Prep Time15 mins
Cook Time12 mins
Resting Time0 mins
Total Time27 mins
Servings: 36 cookiesCuisine: InternationalCalories: 110 kcal

🥘Ingredients

For the Cookie Dough

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1/4 cup molasses

For Coating

1/3 cup granulated sugar

👨‍🍳Directions

1Preheat the oven to 350°F.
2Line two baking sheets with parchment paper to prevent sticking.
3In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt.
4Set aside the dry mixture.
5In a large bowl, beat the softened butter and 1 cup of sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
6Add the egg and molasses, then beat until well combined.
7Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms.
8The dough should be cohesive and slightly sticky.
9Place the remaining 1/3 cup of sugar in a shallow bowl.
10Roll the dough into 1-inch balls, then roll each ball in the sugar to coat evenly.
11Place the coated balls about 2 inches apart on the prepared baking sheets.
12Bake for 10 to 12 minutes, until the cookies are set and the edges are lightly browned.
13Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
14The cookies will firm up as they cool.

🔧Equipment

Mixing bowls
Electric mixer
Baking sheets
Parchment paper
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 110 kcal🧈Total Fat: 4g💛Saturated Fat: 2.5g❤️Cholesterol: 15mg🧂Sodium: 95mg🌾Total Carbs: 17g🥦Dietary Fiber: 0g🍬Sugars: 10g🥩Protein: 1g

📝Notes

For a spicier cookie, add an extra 1/2 teaspoon of ground ginger. Store cookies in an airtight container at room temperature for up to 2 weeks.

Watch Video Of How Classic Ginger Snap Cookies Works

These ginger snap cookies are always a good idea for any occasion – whether it’s a holiday party, a family gathering, or just a Tuesday night dessert.

They’re so easy to make and require only a few ingredients, but they’re packed with flavor and have just the right amount of spice.

Plus, they freeze beautifully, so I can make a big batch and stash them away for later.

❓ Frequently Asked Questions About Ginger Snap Cookies

1. What type of ginger should I use?

The best type of ginger for making ginger snap cookies is fresh ginger root. You can find this at most grocery stores or farmers’ markets during the fall season.

2. How do I store ginger snap cookies?

Ginger snap cookies can be stored at room temperature in an airtight container for up to 5 days or frozen for up to 2 months.

3. Can I make these cookies gluten-free?

Yes, you can easily make these cookies gluten-free by substituting all-purpose flour with a gluten-free flour blend.

4. How do I prevent the cookies from spreading too much?

To prevent the cookies from spreading too much, chill the dough in the refrigerator for at least 30 minutes before baking.

5. Can I add nuts or other mix-ins to these cookies?

Yes, you can add nuts or other mix-ins to these cookies if you’d like – some popular options include chopped walnuts or pecans.

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