These classic ginger snap cookies are the perfect blend of warm spices and rich molasses, bringing a nostalgic, comforting, and timeless flavor. They were always a favorite on any holiday cookie tray in my family.
With crisp edges, chewy centers, and a coating of sugar that adds a delightful crunch, these cookies are ideal for holiday gatherings or a cozy treat with tea or coffee.
How to Make Ginger Snap Cookies
Ingredients
2 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
2 teaspoons ground ginger
½ teaspoon ground cloves
½ teaspoon salt
¾ cup brown sugar (packed)
¾ cup butter, softened
¼ cup molasses
1 large egg
2 teaspoons vanilla extract
¼ cup granulated sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy (about 2-3 minutes). Add the molasses, egg, and vanilla extract, mixing until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough will be soft and slightly sticky.
Using a tablespoon or cookie scoop, portion out the dough and roll it into balls (about 1 inch in diameter). Roll each ball in the ¼ cup of granulated sugar until fully coated.
Place the cookie balls about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, until the edges are set and the tops are cracked. For a crispier ginger snap, bake on the longer end of the time range.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips for the Perfect Ginger Snap
For Softer Cookies: Bake for the shorter time if you prefer a chewy texture with a soft center.
Storage: Store in an airtight container at room temperature for up to a week. These cookies also freeze well for up to three months.
Enjoy your delicious, spicy ginger snaps with a cup of tea or coffee or as a sweet treat any time of day.
Ginger Snap Cookies
These old-fashioned ginger snaps have the perfect blend of spices, a chewy center, and crispy edges.
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup brown sugar (packed)
- ¾ cup butter softened
- ¼ cup molasses
- 1 large egg
- 2 teaspoons vanilla extract
- ¼ cup granulated sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy (about 2-3 minutes). Add the molasses, egg, and vanilla extract, mixing until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough will be soft and slightly sticky.
- Using a tablespoon or cookie scoop, portion out the dough and roll it into balls (about 1 inch in diameter). Roll each ball in the ¼ cup of granulated sugar until fully coated.
- Place the cookie balls about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, until the edges are set and the tops are cracked. For a crispier ginger snap, bake on the longer end of the time range.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For Softer Cookies: Bake for the shorter time if you prefer a chewy texture with a soft center.
- Storage: Store in an airtight container at room temperature for up to a week. These cookies also freeze well for up to three months.
Nutrition Information
Yield 30 Serving Size 1Amount Per Serving Calories 114Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 18mgSodium 161mgCarbohydrates 16gFiber 0gSugar 8gProtein 1g