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.
These are so good and easy to make. Everyone loved them
Love this recipe
Nothing says holidays more like GINGER SNAPS and these are amazing
So good! I used to make molasses cookies for my Dad growing up and these remind me of those! just right 🙂
Delicious flavor and chewy!!
Easy recipe to follow! I mixed everything by hand. I used a medium cookie scoop which was a bit more than 1″ across, but I got 27 cookies for the two sheets I had prepared and still have some dough leftover! That was a pleasant surprise. I baked for 8 min and was a bit worried they were undercooked due to how soft they were and how they looked on the inside, but they were so tasty and I prefer chewy gingersnaps anyway. I didn’t want to leave them in another 2 min and then they become like rocks. I highly recommend using a cookie scoop for this particular dough as it is stickier than other types of cookie dough and can become difficult to work with.
Thanks for sharing what you did. And using a cookie scoop is a great idea. I’m so happy to hear that you enjoyed the ginger snaps!!
Everyone loved these! I was out of applesauce so I didn’t add it and also skipped nutmeg but they were still great! Ty!dD
You’re welcome! I’m glad to hear they turned out well and were delicious.
I love these cookies! Perfect recipe. Love that they are not to hard.
Thank you!! So glad to hear you enjoyed the Ginger Snaps!
These ginger snaps are great! Soft and chewy, they are perfect!
Yay! That makes me so happy! Glad they turned out so perfect!
These were delicious and so easy to make! I love the softer consistency.
So good! Soft and chewy!