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Ginger Snaps
It seems like every parent and grandparent has their own ginger snap recipe, ready to whip out at a moment’s notice. This classic cookie is a hit all these years later for good reason—they’re just too yummy to pass up, proving, once again, that classics never go out of style. The reason I love ginger snaps is their name—they truly snap when you bite into them!
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: Makes 36 cookies 1x
- Category: Bakery
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup packed light brown sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1/4 cup molasses
- 1 large egg
- 1/4 cup granulated sugar, plus extra for topping
Instructions
- In a large bowl, whisk together 1 cup of the flour, the baking soda, ginger, cinnamon, and salt. Mix in the brown sugar.
- In a small microwave-safe bowl, melt the butter in the microwave. Mix the melted butter into the flour mixture. Add the molasses and egg and mix until well combined.
- Switch to a heavy wooden spoon and stir in the remaining 1 1/4 cups flour until well combined. Cover the bowl with plastic wrap and chill for 1 hour or up to overnight.
- Preheat the oven to 350 degrees F with a rack in the center position. Line two baking sheets with parchment paper.
- Put the granulated sugar in a small bowl. Using a cookie scoop, shape the dough into 1-inch balls. Roll the balls in the granulated sugar to coat. Place the balls on the prepared baking sheets about 2 inches apart. Sprinkle with sugar.
- Bake for 10 to 12 minutes. The cookies will flatten after puffing slightly.
- Cool on the baking sheets for 2 minutes, sprinkle with additional sugar, then transfer to wire racks to cool completely. Serve.
