These Ginger Snap Cookies are soft and chewy with a crisp edge. An easy Christmas cookie recipe that are perfect for any holiday cookie spread!
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Do you go to holiday cookie exchanges? I always make cookies, but I’ve never been to an actual exchange. I feel like this ginger snaps recipe would make the perfect batch of cookies to swap.
I polled my friends asking their favorite holiday cookie to help me narrow down what I wanted to bake this weekend. I got a couple requests for cookies I’ve already shared but one friend suggested ginger snaps and this recipe came about.
I consulted a very old cookbook passed down from my grandma for a recipe and am thrilled with the results. A soft and chewy, spicy, holiday cookie that smells amazing when it’s baking in your kitchen.
GINGER SNAPS INGREDIENTS
- Sugar – Granulated white sugar.
- Butter – Unsalted, at room temperature.
- Molasses – Baking molasses – usually light or “original”.
- Egg – One large egg.
- Flour – All-purpose white flour.
- Baking Soda – To add rise.
- Cinnamon – Use a good quality ceylon cinnamon.
- Ginger – Ground ginger.
- Cloves – Ground cloves.
- Nutmeg – Ground nutmeg.
- Salt – For balance.
HOW TO MAKE GINGER SNAP COOKIES
Making ginger snap cookies is surprisingly easy, but you do need to allow time for the dough to chill and come together.
First, to a large bowl, add the sugar, butter, molasses, and egg and beat with a hand mixer until on medium until light and fluffy.
Then, add in the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Stir it together with a spatula until fully combined.
Cover the bowl of dough with plastic wrap and let chill for at least an hour.
When you’re ready, preheat your oven to 350 degrees, line baking sheets with silicone baking mats, or parchment paper, and get ready to start scooping.
Pour 1/2 cup of sugar into a shallow bowl. As you scoop the dough into approximately 1″ balls with a cookie scoop, roll the balls in your hands, then in the sugar, and place 12 per sheet on the prepared cookie sheets.
Bake for 9-10 minutes or until just set. They will puff up then flatten as they bake.
Finally, remove from the oven and let cool on the cookie sheets for a minute before removing.
ARE GINGER SNAPS SUPPOSED TO BE SPICY?
Ginger snaps are not hot spicy, but they do have a nice warmth to them thanks to the ginger, cinnamon, and cloves.
WHY ARE THEY CALLED GINGER SNAPS?
The name ginger snaps comes from the fact that these cookies are typically very crispy and make a “snap” sound when broken and are filled with ginger. My version have a crisp edge with a chewy center (don’t over bake them!) and are full of holiday spices. Ginger snaps are a derivation of gingerbread.
WHAT IS MOLASSES & WHY IS MOLASSES USED IN BAKING?
Molasses is a thick, dark syrup that is made during the sugar making process. Sugar cane or sugar beets are crushed and then the juice is extracted. The juice is then boiled down to form sugar crystals, which are then removed from the liquid. That is the molasses.
Molasses is used in baking to add great brown sugar flavor to cakes and cookies without making them too sweet.
TOOLS TO HELP YOU MAKE THESE COOKIES
- Mixing Bowls – I love the grippy bottoms of these bowls so they stay still while you’re mixing.
- Hand Mixer – As much as I love my stand mixer, I use my hand mixer much more often.
- Spatulas – I love these one piece silicone spatulas because they’re easy to clean.
- Silicone Baking Mats – Using either baking mats or parchment paper will help your cookies to bake evenly and make clean up easier.
- Cookie Scoop – I can’t remember the last time I made cookies without using a scoop. It makes life easier & your cookies will be even.
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Soft and Chewy Ginger Snaps
- In a large bowl, add the sugar, butter, molasses, and egg and beat on medium until light and fluffy.
- Add in the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt, Stir well with a spatula until fully combined.
- Cover with plastic wrap and chill in the refrigerator for at least an hour.
- Preheat oven to 350 degrees and line baking sheets with parchment paper or silicone baking mats. Set aside.
- Pour approximately 1/2 cup of sugar into a small bowl (for rolling).
- 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.
- Bake for 9-10 minutes or until just set (they will puff up then flatten while baking).
- Remove from oven and let stand on the cookie sheet for 1 minute before transferring to a cooling rack to cool completely.
What’s your favorite holiday cookie recipe? Are you trying any new ones this year?
This post was originally sponsored by McCormick®. All opinions are my own, as always.