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Our favorite ginger LOVES any cookie with ginger in it – go figure!
When Lo wants something with a bit of a crunch we make these classic ginger snaps. For a softer texture, we go for our Ginger Cookies. Either way, he’s sure to eat an entire tray!! That means we ALWAYS make a double-batch.
While we generally save these for fall and the Christmas season, Lo requests his favorite cookie every so often throughout the year. That’s why we like to keep a couple of jars of molasses on hand. You never know when a ginger craving will strike!
Why we think you’ll love it:
- A cookie classic. The “snap” can refer to the bite of the molasses or the texture of the cookie. Our cookies are chewy with a bit of a crunch and the perfect flavor!
- A holiday favorite. Ginger flavors are a fall favorite and a classic Christmas cookie – like our Gingerbread Cookies!
- A snap to make. Like most cookies, the batter is quick and easy, they bake up in about 10 minutes, and are great for storing – perfect for party planning and saving time!
Ginger Snaps Ingredients and Substitutions
- ⅓ cup cinnamon sugar – mix 4 tablespoons granulated sugar with 2 tablespoons cinnamon
- ¾ cup butter, softened – How to Soften Butter Quickly
- ¾ cup granulated sugar
- ⅓ cup brown sugar – light or dark brown sugar
- 1 large egg – Room temperature incorporates better.
- ⅓ cup dark molasses – We used Brer Rabbit Full Flavor Molasses. Do not use sulfured or blackstrap molasses.
- 2 cups+ 2 tablespoons all-purpose flour – How to Measure Flour
- 2 teaspoons baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt – omit if using salted butter
How to Make Ginger Snaps
- PREP. Preheat the oven to 350°F. Place ⅓ cup cinnamon sugar in a small bowl and set aside.
- BATTER. In the large bowl of a stand mixer (or use a hand mixer), beat ¾ cup softened butter, ¾ cup granulated sugar, and ⅓ cup brown sugar. Add 1 egg and ⅓ cup molasses and beat until fluffy.
- In a medium bowl, sift 2 cups+ 2 tablespoons flour, 2 teaspoons baking soda, 1 tablespoon ginger,1 teaspoon cinnamon, ½ teaspoon ground cloves, and ½ teaspoon salt.
- Slowly add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- BAKE. Use a small cookie scoop to scoop the dough and roll into 1-inch balls. Roll the balls into the cinnamon sugar mixture.
- Place the dough balls on the baking sheet and bake for 11-14 minutes, or until slightly cracked on top.
- Let cookies set on a cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
Ginger Snaps
Our classic ginger snaps are deliciously chewy with just a bit of a crunch, they're a favorite spiced holiday cookie!
Equipment
Ingredients
- ⅓ cup cinnamon sugar
- ¾ cup butter, softened
- ¾ cup granulated sugar
- ⅓ cup brown sugar
- 1 large egg
- ⅓ cup dark molasses
- 2 cups+ 2 tablespoons all-purpose flour
- 2 teaspoons baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F. Place cinnamon sugar in a small bowl and set aside.
- In the bowl of a stand mixer, beat butter, granulated sugar, and brown sugar together. Add the egg and molasses and beat until fluffy.
- In a medium bowl, sift flour, baking soda, ginger, cinnamon, cloves, and salt.
- Slowly add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Use a small cookie scoop to scoop the dough and roll the dough into 1-inch balls. Roll the balls into the cinnamon sugar mixture.
- Place the dough balls on the cookie sheet and bake for 12-14 minutes, or until slightly cracked on top.
- Let cookies set on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Molasses. We used Brer Rabbit Full Flavor Molasses. Do not use sulfured or blackstrap molasses.
Store the dough, covered with plastic wrap in the fridge for 2 days, or freeze cookie dough balls for up to 3 months. See How to Freeze Cookie Dough for tips
Store in an airtight container on the counter for 7-10 days or freeze for up to 6 months.
Nutrition
Calories: 152kcal, Carbohydrates: 24g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 22mg, Sodium: 191mg, Potassium: 92mg, Fiber: 0.4g, Sugar: 16g, Vitamin A: 188IU, Vitamin C: 0.01mg, Calcium: 18mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Make ahead of time?
Store the dough, covered with plastic wrap in the fridge for 2 days, or freeze cookie dough balls for up to 3 months. See How to Freeze Cookie Dough for tips.
How to store?
Store in an airtight container on the counter for 7-10 days or freeze for up to 6 months.
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This recipe was originally published November 2017.
Super good. 👌 love love. Love
These are a family favorite! So delicious!