ginger snaps

Prep Time: 15 minutes
Cook Time: 10–12 minutes
Chill Time (Optional): 30 minutes
Total Time: 55 minutes
Difficulty: Easy
Servings: 36 cookies
Cuisine: American
Category: Dessert, Cookies, Holiday Baking

Introduction

Craving something warm, spiced, and nostalgic? Look no further than these homemade Ginger Snaps. Crisp on the edges with just the right amount of chew in the center, these cookies deliver a punch of molasses and ginger, wrapped in cozy notes of cinnamon and cloves. Whether you’re baking for the holidays or just because, these cookies are perfect with a cup of tea, coffee, or a glass of cold milk.

These classic cookies have stood the test of time, and for good reason—they’re easy to make, incredibly flavorful, and universally loved. The smell of ginger snaps baking in the oven is enough to turn any house into a home.

Ingredients

• 2 1/4 cups (280g) all-purpose flour

• 2 teaspoons baking soda

• 1/4 teaspoon salt

• 1 tablespoon ground ginger

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground cloves

• 3/4 cup (170g) unsalted butter, softened

• 1 cup (200g) granulated sugar (plus extra for rolling)

• 1/4 cup (60ml) unsulphured molasses

• 1 large egg

• 1 teaspoon vanilla extract

Optional Additions

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon black pepper (for a spicy snap)

• Crystallized ginger (chopped, for texture and extra spice)

Kitchen Equipment

• Mixing bowls

• Electric mixer or stand mixer

• Measuring cups and spoons

• Rubber spatula

• Baking sheets

• Parchment paper or silicone baking mats

• Cookie scoop or tablespoon

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Set aside.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• All-purpose flour

• Baking soda

• Salt

• Ginger

• Cinnamon

• Cloves
  (And nutmeg or black pepper if using.)

Set aside.

Step 3: Cream the Butter and Sugar

In a large bowl, using an electric mixer, cream the softened butter and sugar together on medium speed until light and fluffy (about 2–3 minutes).

Add in the molasses, egg, and vanilla extract. Mix until well combined.

Step 4: Add Dry Ingredients

Gradually add the dry ingredients to the wet mixture. Mix on low speed just until incorporated. Do not overmix.

If your dough is too soft or sticky, cover and chill it in the refrigerator for 30 minutes. This step also helps the cookies keep their shape when baking.

Step 5: Roll and Coat

Scoop out 1-inch balls of dough (about 1 tablespoon each). Roll them between your hands to form smooth balls.

Roll each ball in a small bowl of granulated sugar to coat completely.

Place the balls 2 inches apart on the prepared baking sheets. They will spread as they bake.

Step 6: Bake

Bake for 10–12 minutes, or until the edges are set and the tops have a crackly appearance. For crispier cookies, bake closer to 12 minutes.

Remove from the oven and allow to cool on the pan for 2 minutes before transferring to a wire rack.

Serving Suggestions

• Serve with coffee, chai, or warm milk.

• Crumble over vanilla ice cream for a spiced dessert topping.

• Sandwich two cookies with cream cheese frosting or lemon curd.

• Use in cookie gift boxes or jars during the holidays.

Storage and Make-Ahead Tips

• Room Temperature: Store cooled cookies in an airtight container for up to 1 week.

• Freezer (Baked): Freeze baked cookies for up to 3 months.

• Freezer (Dough): Freeze unbaked, sugar-coated dough balls. Bake straight from frozen, adding 1–2 minutes to baking time.

Nutritional Information (Per Cookie)

Note: Nutritional values are approximate and may vary depending on specific ingredients and portion sizes.