The Ginger Snaps Recipe is a timeless favorite, loved for its crispy texture and bold spiced flavor. This easy-to-follow recipe will guide you in making the perfect batch of ginger snaps that are both crunchy and packed with flavor. Whether you’re looking for a delightful snack to enjoy with your afternoon tea or a festive treat for the holiday season, this Ginger Snaps Recipe guarantees delicious results. With the warmth of ginger and a hint of sweetness, these cookies are a must-try for anyone who loves spiced baked goods.
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Why is it Called “Ginger Snaps”?
The name “ginger snaps” originates from their key ingredient, ginger, which gives the cookies their warm, spicy flavor. The “snap” refers to the cookie’s crunchy texture, which contrasts with softer cookies like gingerbread. Historically, ginger snaps have roots in European baking, particularly in Scandinavian and German traditions. Over time, the recipe spread across the globe, becoming a favorite in many households. They’re often associated with the holidays but can be enjoyed year-round for their unique flavor and satisfying crunch.

How Should Ginger Snaps Taste?
Ginger snaps have a bold, spiced flavor primarily from the ground ginger, complemented by other spices like cinnamon and cloves. The cookies have a crispy texture on the outside with a slight chew in the center, making each bite a delightful contrast. The sweetness from molasses or brown sugar balances the spice, while the subtle heat from ginger leaves a warm aftertaste. When baked just right, ginger snaps are a perfect harmony of spice and sweetness.

How to Make Ginger Snaps Super Yummy?
To make your ginger snaps absolutely irresistible, make sure to chill the dough before baking. This helps the cookies maintain their shape and enhances the flavors. Use fresh, high-quality spices for the most intense flavor, and don’t skip the molasses—it adds depth and a hint of caramel sweetness. For extra crispness, bake the cookies until the edges turn a deep golden brown. If you prefer a slightly chewier version, reduce the baking time by a minute or two. Rolling the dough in sugar before baking also adds a pleasant crunch to every bite.

Ginger Snaps Recipe
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Baking sheets
- Parchment paper
- Cooling rack
Ingredients
- 1 cup (200g) granulated sugar (plus extra for rolling)
- ¾ cup (170g) unsalted butter, softened
- ¼ cup (60ml) molasses
- 1 large egg
- 2 ¼ cups (280g) all-purpose flour
- 1 ½ tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- 1 tsp baking soda
- ¼ tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg and molasses until well combined.
- In a separate bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until combined.
- Chill the dough in the refrigerator for at least 30 minutes to firm up.
- Roll the dough into small balls and coat them in granulated sugar.
- Place the dough balls on the prepared baking sheet, spaced about 2 inches apart.
- Bake for 10-12 minutes, until the edges are set and the tops have cracked.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Notes
- For extra crispness, bake an additional minute or two.
- You can store the cookies in an airtight container for up to a week.
- If you prefer a softer texture, slightly underbake the cookies by a minute.
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Conclusion
Ginger snaps are a delightful, easy-to-make cookie that combines spicy warmth with a satisfying crunch. With just a few ingredients and some simple steps, you can enjoy a batch of freshly baked ginger snaps that are perfect for any occasion. Whether you’re a seasoned baker or just starting out, this recipe is foolproof and results in delicious cookies every time. Give it a try, and you’ll have a new favorite cookie to add to your collection.