Ginger Snaps

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Our classic ginger snaps are deliciously chewy with just a bit of a crunch, they're a favorite spiced holiday cookie!

Prep Time15

Cook Time11

Total Time26

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

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