Ginger Snaps Recipe
American · Dessert · 27 min total
Crisp and spicy ginger cookies that are perfect for holiday baking or an everyday treat. This recipe yields a classic snap with a deep molasses flavor.
15
min prep
min prep
12
min cook
min cook
36
servings
servings
110
kcal/serving
kcal/serving
Ingredients
- 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
- 1/3 cup coarse sugar (for rolling)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, ginger, baking soda, cinnamon, cloves, and salt.
- In a large bowl, beat butter and 1 cup granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Beat in egg and molasses until well combined.
- Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Do not overmix.
- Place coarse sugar in a shallow bowl. Shape dough into 1-inch balls, then roll each ball in coarse sugar to coat. Place on prepared baking sheets about 2 inches apart.
- Bake for 10-12 minutes, until cookies are set and cracked on top. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Tips
- For extra crispness, bake a minute longer.
- Store in an airtight container at room temperature for up to 2 weeks.
- Dough can be refrigerated for up to 3 days before baking.
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