Ginger Snap Cookies are a very popular cookie in the United States. They are usually made with ginger and spices, such as cinnamon, cloves or allspice. Ginger snaps were traditionally served at Christmastime because the spices in the cookies reminded people of the smells and flavors of Christmas. Ginger Snap Cookies originated from Scotland and became popular in North America after World War II because U.S soldiers brought them back to America from Europe.
The use for cookies is primarily as a Christmas cookie or during other Christmastime festivities; however, they can be enjoyed any time of year.
These cookies are a delicious take on the classic gingerbread cookie.
About the Recipe
This recipe uses dark brown sugar and molasses to build a rich, complex sweetness that works beautifully with the bold spices. The butter creams smoothly with the sugars, creating a tender base that crisps up nicely in the oven. Chilling the dough is not optional here because it firms up the butter and makes rolling the balls much easier.
The sugar coating adds a pleasant crunch and a hint of extra sweetness that contrasts nicely with the spiced dough. The result is a cookie that holds its shape, snaps cleanly, and tastes like a proper ginger snap should.
Why you will love this recipe
The spice blend here is bold without being overwhelming. Ginger takes the lead, supported by cinnamon and a touch of cloves that add warmth without bitterness. Rolling the dough balls in granulated sugar creates a sparkly, crunchy shell that makes each bite satisfying. The cookies bake up with slightly cracked tops, which is exactly what you want in a good snap cookie.
They stay crisp for days when stored properly, making them a great choice for gift giving or keeping on hand for afternoon tea. The mixing method is straightforward, and you do not need any special equipment beyond a good electric mixer and a couple of baking sheets.
Cooking Tips
Measure the molasses carefully because too much can make the dough sticky and hard to roll. I use a lightly greased measuring cup so the molasses slides out easily. Make sure the butter is softened to room temperature before you start creaming it with the sugars. The dough will feel slightly tacky after mixing, but after chilling it becomes much easier to handle.
If the dough is still too soft after thirty minutes, chill it a bit longer. Flatten the balls gently before baking so they spread evenly and develop those characteristic cracks on top.
Serving and Storing Suggestions
This recipe makes about thirty cookies, depending on how large you roll the balls. Prep time is about fifteen minutes, with thirty minutes for chilling and twelve to fifteen minutes for baking. Serve these cookies with hot tea, coffee, or a glass of cold milk. They pair nicely with vanilla ice cream if you want a simple dessert.
Store the cooled cookies in an airtight container at room temperature for up to two weeks. They actually taste better after a day or two, once the spices have had time to mellow and blend together.
Similar Recipes
- Molasses Crinkle Cookies
- Snickerdoodles
- Spiced Shortbread
- Chocolate Ginger Cookies
- Chai Spice Sugar Cookies
Nutrient Benefits
Ginger provides natural anti inflammatory compounds and can help with digestion, while cinnamon may support healthy blood sugar levels. Molasses contributes small amounts of iron, calcium, and potassium, making it a more nutritious sweetener than plain white sugar. Cloves contain antioxidants and have been used traditionally to support oral health.
The butter provides fat soluble vitamins, and the egg adds a bit of protein. While these are still a treat, the spices do offer some beneficial properties alongside the indulgence.
Ginger Snap Cookies
Ingredients
- 175 g Unsalted Butter
- 100 g Dark Brown Sugar
- 100 g White Sugar
- 60 ml Dark Molasses
- 1 Egg
- 1/2 tsp Vanilla Extract
- 250 g Plain Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 1/2 tsp Cinnamon Powder
- 2 tsp Ginger Powder
- 1/2 tsp Cloves Powder
- 200 g Granulated White Sugar (or Coarse Brown Sugar) for topping
Instructions
- Cream the butter and sugar using an electric mixer until light and fluffy.
- Add the molasses, egg and vanilla extract and beat until well mixed.
- In a separate bowl, sift together the flour, baking soda, salt and spices.
- Add to the butter mixture and mix well.
- Cover the bowl with cling film and chill for at least 30 minutes.
- Preheat the oven to 180C.
- Line two baking sheets with baking parchment.
- Roll the dough into 1 inch balls.
- Place the white or brown sugar (for topping) in a large bowl.
- Roll each ball in the sugar before placing 2 inches apart.
- Flatten each cookie slightly, either with your hand or with the bottom of a glass.
- Bake for 12-15 minutes until dry and firm.
- The tops may be slightly cracked when done.
- Cool cookies on a wire rack.
- Store them in an airtight container.
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Frequently Asked Questions
Can I use light molasses instead of dark molasses?
Yes, but the flavor will be milder and less robust. Dark molasses gives these cookies their deep, slightly bitter edge that balances the sweetness. If you only have light molasses, the cookies will still work but taste a bit sweeter overall.
Why do I need to chill the dough for thirty minutes?
Chilling firms up the butter so the cookies hold their shape better during baking. It also makes the dough easier to roll into balls without sticking to your hands. If you skip this step, the cookies may spread too much and lose their thick, snappy texture.
Can I freeze the cookie dough?
Without a doubt. Roll the dough into balls, coat them in sugar, and freeze them on a baking sheet until solid. Transfer the frozen balls to a freezer bag and store for up to three months. Bake from frozen, adding an extra minute or two to the baking time.
What if my cookies are too soft after baking?
A: They may need a bit more time in the oven. Ginger snaps should feel dry and firm to the touch when done. If they seem soft, bake them for another two to three minutes and let them cool completely on a wire rack. They will crisp up as they cool.
Can I use coarse brown sugar for the topping instead of white granulated sugar?
Yes, coarse brown sugar creates a lovely rustic look and adds a hint of molasses flavor to the coating. Either option works well, so choose based on what you have on hand or your preference for appearance.
2 comments
What is the substitute of egg for veg peoples
You could use milk instead of egg. I have not tried it though.