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.
Ginger Snap Cookies Recipe
Ingredients for Ginger Snap Cookies
- 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
How to make Ginger Snap Cookies
- 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.