Best ginger snaps recipe
If you have been looking for the best ginger snaps recipe, look no further. This vintage recipe from the 1950’s is my favorite gingersnap cookie recipe, full of sweet brown sugar flavor, spicy fresh ginger, and a crisp edge. Full of warm spices, perfect for cookie exchanges or dunking in a hot cup of coffee during the holiday season, these classic gingersnap cookies are full of blackstrap molasses and covered in coarse sugar.
Simple ingredients you need to gather to make this gingersnaps recipe.
- Unsalted Butter
- White Sugar
- Large Egg
- All purpose flour
- Baking soda
- Ground cloves
- Ground ginger
- Coarse decorating sugars
- Tools needed:
- Cookie sheet
- Parchment paper
- Cooling rack
How to make ginger snaps:
Begin by adding butter, sugar, 1 cup molasses, and eggs in a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Mix ingredients until they are smooth and creamy, on medium speed.
Then, in another bowl add, flour, soda, cloves, ginger, cinnamon, and salt., stir until all dry ingredients are incorporated.
Add your dry ingredients to the molasses mixture using a measuring cup as scoop, and mix for 1-2 minutes.
Pour coarse decorating sugar out into a bowl and set aside. Using a cookie scoop, scoop each cookie dough balls into the bowl of course sugar and roll each ball in sugar and place on prepared baking sheets.
Bake at 350 degrees for 8-9 minutes, until the cookies have crackly tops.
How should I store ginger snaps?
The best way to store these classic gingersnaps is in an airtight container or a freezer bag for up to one week.
Why is it called a ginger snap?
The original recipe for a molasses cookie originated in Europe, mainly in Germany, and were so popular they began to use the word, “snappen”, to describe them. “In German the word, “Snappen” means “to seize quickly”, these snappy cookies were gone in an instant they were so good. This recipe is a long time family favorite and one of the best classic christmas cookie recipe I have ever made.
Best ginger snaps recipe
- 4 cups Flour
- 4 tsp Baking soda
- 1/2 tsp Salt
- 1 tsp Cloves
- 1 tsp Ginger
- 1 tsp Cinnamon
- 2 cups Sugar
- 1 cup Butter
- 1/2 cup Margarine
- 1/2 cup Molasses
- 2 eggs
- In the mixing bowl of a stand mixer, add the Butter, Margarine, Sugar, Eggs and Molasses, and mix together until smooth and creamy.
- In a separate bowl, add the Flour, Baking Soda, Salt, Cloves, Ginger, and Cinnamon, and sift together until completely mixed. Add to the mixing bowl, and mix until blended and a smooth dough has formed.
- Heat the oven to 350 degrees, and line 2 cookie sheets with Parchment Paper. Scoop the Cookie Dough with a cookie scoop, and roll into balls, and roll the balls in the coarse Decorating Sugars. Place on the Parchment Paper lined Cookie Sheets, and bake for 12 to 15 minutes, or until the edges are just beginning to brown.
- Repeat until all the dough has been scooped and baked. Remove Cookies to a wire rack to completely cool. When cookies are cool, Serve, and Enjoy!