Ginger Snaps Recipe

This year I received a handful of requests to publish a recipe for classic traditional gingersnap cookies that are actually crunchy.

Typically I enjoy more of a chewy cookie, but every once in a while I want that satisfying crunch and crispness of something sweet. I tweaked my Chewy Gingersnap recipe (which are included in my cookbook!) to make them thin and crunchy.

These ginger cookies would also make a great base for ice cream sandwiches! In fact, my best friend Ashley from Baker by Nature sent me ice cream from Salt & Straw, our favorite ice cream shoppe, as an early Christmas gift.

One of the flavors she sent was for Gingerbread Cookie Dough. I’m thinking I have to make ice cream sandwiches with these ginger snaps and that ice cream!!

Of course, they’re also marvelous on their own with a glass of milk or a cup of coffee or tea.

A year-round favorite all over the world, Gingersnaps are particularly popular to welcome in the fall and winter holiday seasons! Gingersnaps are perfectly spiced with the most beautiful cracked, sugary tops. While these are mostly enjoyed during the colder months, I actually love them in the fall in Arizona, when the temps are slowly beginning to drop. They’re delicious with a glass of cold milk or even lemonade… and even better used in place of graham crackers for over-the-top s’mores!

Gingersnaps are just what they sound like: a cookie flavored with ginger (among other spices that we’ll talk more about below). Gingersnaps are typically crunchy or have a brittle texture, thus the “snap”. The spiciness of the ginger and richness of the molasses pairs perfectly with coffee, tea, hot cocoa, or mulled wine.

Crispy Gingersnaps

Classic Crispy Gingersnaps are the perfect Christmas cookie! Thin and crunchy with the perfect amount of molasses and spice, this easy homemade recipe takes 30 minutes to make! Download my favorite Christmas cookie recipes here.

Prep: 15min

Yield: 28

Ingredients:

• 1 1/2 sticks (170 grams) unsalted butter, (at room temperature)
• 1 1/4 cups (250 grams) granulated sugar, (divided)
• 1/4 cup (50 grams) lightly packed light brown sugar
• 1/3 cup (113 grams) unsulphured molasses ((NOT blackstrap))
• 1 large egg
• 1/2 teaspoon fine salt
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2 1/4 cups (286 grams) all-purpose flour

Instruction:

1. Preheat the oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, use an electric mixer fitted with the paddle attachment to beat the butter, 3/4 cup granulated sugar, and brown sugar until light and fluffy, 2 minutes. Add the molasses and egg and beat until combined. Add in the salt, baking soda, ginger, cinnamon, cloves, and flour and beat until combined.
3. Place the remaining 1/2 cup sugar in a shallow dish. Scoop the dough into 1 1/2 tablespoon balls and roll in the sugar before placing on the baking sheet, leaving plenty of room for spread. Bake for 15 minutes or until the cookies are spread and the surface looks crackled.
4. Let cool on the baking sheets for 5 minutes before removing to wire racks to cool completely. Store cookies in an airtight container at room temperature for up to 7 days.

Gingersnaps

These crunchy, spicy rounds with their cracked, sugary tops are equally at home dunked in tea, coffee, or milk, and frequently enjoyed during the November/December holiday season. But they’re just as welcome on a mellow, golden, late-September afternoon, with a comfortable lounge chair and a large glass of fresh-squeezed lemonade.

Prep: 12min

Total: 23min

Yield: 60

Serving Size: 1 cookie (13g)

Nutrition Facts: servingSize 1 cookie (13g), calories 60 calories, Carbohydrate 8g, Cholesterol 5mg, Fiber 0g, Protein 1g, Sodium 65mg, Sugar 5g, Fat 2.5g, Saturated Fat 0.5g, Trans Fat 0g

Ingredients:

• 3/4 cup (138g) vegetable shortening*
• 1 cup (198g) granulated sugar
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 1 large egg
• 1/3 cup (113g) molasses
• 2 1/3 cups (280g) King Arthur Unbleached All-Purpose Flour
• 1 to 2 teaspoons ginger
• 1/2 teaspoon cloves
• 1 teaspoon cinnamon
• 1/4 cup (50g) granulated sugar
• 1 teaspoon cinnamon

Instruction:

Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets., Beat together the shortening, sugar, salt, and baking soda., Beat in the egg, then the molasses., Add the flour and spices, beating to make a smooth, fairly stiff dough., To make the coating, combine the sugar and cinnamon, and place in a shallow pan or dish., Drop the dough in 1″ balls into the cinnamon-sugar mixture; a teaspoon cookie scoop is perfect here., Roll the balls in the sugar to coat, then transfer them to the prepared baking sheets, leaving at least 1 1/2″ between them; they’ll spread as they bake., Bake the cookies for 11 minutes, for cookies that are crisp around the edges, and “bendy” in the center. Bake for 13 minutes, for cookies that are crisp/crunchy all the way through., Remove the cookies from the oven, and cool right on the pan, or on a rack. Cool completely, then store tightly wrapped, at room temperature.

Gingersnaps

Gingersnaps–spicy molasses cookies–are great for dunking in milk.

Prep: 45min

Total: 0min

Yield: 60 cookies

Nutrition Facts: calories 60 calories, Fat 2.5 grams, Saturated Fat grams, Trans Fat grams, Cholesterol 10 milligrams, Sodium 65 milligrams, Carbohydrate 9 grams, Fiber 0 grams, Sugar grams, Protein <1 grams

Ingredients:

• 1 1/4 cups sugar
• 3/4 cup Land O Lakes® Butter softened
• 1/3 cup molasses
• 1 large Land O Lakes® Egg
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger

Instruction:

1. Combine 1 cup sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add molasses and egg; continue beating until well mixed. Add flour, baking soda, cinnamon and ginger; beat at low speed until well mixed. Cover; refrigerate 30 minutes.
2. Heat oven to 350°F.
3. Shape dough into 1-inch balls. Roll balls in remaining 1/4 cup sugar. Place 2 inches apart onto ungreased cookie sheets. Bake 8-11 minutes or until set and lightly browned.

Soft and Chewy Ginger Snaps

Soft and chewy Ginger Snaps are an easy, fragrant cookie that are perfect for any holiday cookie spread!

Prep: 10min

Total: 80min

Yield: 30

Serving Size: 1 g

Nutrition Facts: servingSize 1 g, calories 111 kcal, Carbohydrate 16 g, Protein 1 g, Fat 5 g, Saturated Fat 3 g, Cholesterol 18 mg, Sodium 156 mg, Fiber 1 g, Sugar 9 g

Ingredients:

• 1 cup sugar
• 3/4 cup unsalted butter (at room temp)
• 1/4 cup molasses
• 1 large egg
• 2 1/4 cups all purpose flour
• 2 teaspoons baking soda
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Ground Ginger
• 1/2 teaspoon Ground Cloves
• 1/4 teaspoon Ground Nutmeg
• 1/2 teaspoon salt
• sugar (for rolling)

Instruction:

1. In a large bowl, add the sugar, butter, molasses, and egg and beat on medium until light and fluffy.
2. Add in the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt, Stir well with a spatula until fully combined.
3. Cover with plastic wrap and chill in the refrigerator for at least an hour.
4. Preheat oven to 350 degrees and line baking sheets with parchment paper or silicone baking mats. Set aside.
5. Pour approximately 1/2 cup of sugar into a small bowl (for rolling).
6. Use a medium cookie scoop to shape the dough into approx. 1″ balls. Roll in sugar and place 12 per baking sheet onto your prepared sheets.
7. Bake for 9-10 minutes or until just set (they will puff up then flatten while baking).
8. Remove from oven and let stand on the cookie sheet for 1 minute before transferring to a cooling rack to cool completely.
9. Enjoy!

Gingersnaps

FAQ

Are ginger snaps supposed to be hard or soft?

Are ginger snaps a healthy snack?

What’s the difference between ginger snaps and ginger cookies?

What makes ginger snaps so hard?