Ginger Snaps Recipe
Ginger snaps are a classic cookie that’s known for its crisp texture and robust spiced flavor. This recipe takes you through an easy-to-follow process to create the perfect batch of ginger snaps that are both crunchy and full of flavor. Whether you’re looking for a snack with your afternoon tea or a treat for the holiday season, these ginger snaps will never disappoint. With the warming spice of ginger and a touch of sweetness, these cookies are a must-try for any cookie lover.
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.
