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Absolutely Amazing Ginger Snap Cookies

Ginger Snap Cookies are a classic cookie that combines the warmth of ginger with the sweetness of molasses. These cookies are known for their distinctive crackled tops, crisp texture, and spicy kick.
The ingredients in Ginger Snaps are simple, but they create a cookie that’s full of flavor. The ginger adds a spicy warmth, while the molasses provides a deep, sweet base. A dash of cinnamon enhances the spiciness, and a coating of granulated sugar gives the cookies their signature sparkle and extra crunch.
Eating a Ginger Snap Cookie is a sensory delight. The cookie’s crispness gives way to a slightly chewy center, offering a satisfying contrast of textures. The initial sweetness of the cookie is followed by the warmth of the spices, creating a flavor profile that’s both comforting and invigorating.
Ginger Snap Cookies are more than just a cookie - they’re a celebration of bold flavors and textures that’s sure to delight any palate.
Print Recipe
Calories:
Ingredients Equipment Method

Ingredients
  

  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 2 tsp Ground ginger
  • 1 tsp Ground cinnamon
  • ½ tsp Salt
  • ¾ cups Unsalted butter softened
  • 1 cup Granulated sugar
  • 1 large Egg
  • ¼ cup Molasses
  • Additional Sugar for rolling

Equipment

  • 2 Mixing bowls (one large and one medium). For mixing the dry and wet ingredients separately.
  • 1 Whisk To combine the dry ingredients.
  • 1 Electric mixer To cream the butter and sugar.
  • 2 Baking sheets To bake the cookies on.
  • Parchment Paper To prevent the cookies from sticking to the baking sheets.
  • Cooling rack To cool the cookies after baking.

Method
 

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, and salt.
  3. Cream the Butter and Sugar: In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy. Beat in the egg and molasses.
  4. Combine the Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  5. Shape and Sugar the Cookies: Roll the dough into 1-inch balls, then roll in sugar to coat. Place the balls 2 inches apart on the prepared baking sheets.
  6. Bake the Cookies: Bake for 10-12 minutes, or until the edges are set and the tops are cracked.
  7. Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.