Ginger Snaps
I love cookies! My very favorite is a snickerdoodle with extra cinnamon, but my second favorite is a ginger snap–especially if they are dipped in milk. This easy ginger snap recipe was fun to make, and they turned out soft and chewy inside with a bit of crispiness on the edges.
Ginger Snaps
Ingredients:
- 2¼ cups of flour
- 2 tsp ground ginger
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp cloves
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup of brown sugar
- 1 egg
- 1 tbsp water
- ¼ cup molasses
- 2 tbsp white sugar
How to Make Ginger Snaps:
Preheat the oven to 350 degrees.
In a bowl, sift together the flour, ginger, baking soda, cinnamon, cloves, and salt then set aside.
In a large bowl, cream the butter and brown sugar until light and fluffy with a hand mixer or stand mixer, about 2 minutes.
Beat in the egg, then add water and molasses and mix thoroughly.
Gently stir the dry mixture into the molasses mixture.
Shape the dough into balls, then roll them in the two tablespoons of white sugar.
Place the cookies about 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8-10 minutes.
Allow cookies to cool on the baking sheet for 5 minutes.
Place the cookies on a wire cooling rack to finish cooling. Enjoy.
Equipment
Ingredients
- 2¼ cups of flour
- 2 tsp ground ginger
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp cloves
- ¼ tsp salt
- ¾ cup unsalted butter softened
- 1 cup of brown sugar
- 1 egg room temperature
- 1 tbsp water
- ¼ cup molasses
- 2 tbsp white sugar
Instructions
- Preheat the oven to 350 degrees.
- In a bowl, sift together the flour, ginger, baking soda, cinnamon, cloves, and salt then set aside.
- In a large bowl, cream the butter and brown sugar until light and fluffy with a hand mixer or stand mixer, about 2 minutes.
- Beat in the egg, then add water and molasses and mix thoroughly.
- Gently stir the dry mixture into the molasses mixture.
- Shape the dough into balls, then roll them in the two tablespoons of white sugar.
- Place the cookies about 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
- Bake for 8-10 minutes.
- Allow cookies to cool on the baking sheet for 5 minutes.
- Place the cookies on a wire cooling rack to finish cooling. Enjoy.
In England, Ginger Snaps are tooth breakingly hard, the only way to eat them is to dunk them in your cup of tea. But these sound good.
Hi. I was wondering. In the event that I can’t find molasses where I live, do you think substituting honey for it would dramatically affect the taste?
I love ginger snaps, and have a homemade version that isn’t rock hard would be awesome. *grin*
Sephxiii,
Hi… I read the following on the Internet:
*For 1 cup of molasses you can substitute 1 cup of Dark Corn Syrup or 1 Cup of Honey, Or 1 cup of Maple Syrup or 3/4 cup firmly packed brown sugar.*
I don’t know if the cookies will have the dark color but they should still be tasty! Hope this helps.
Pam
What a delightful blog you have. Each recipe looks more inviting than the last. Saving you for future visits:)
Just in case you’re wondering, popped in from Columbus Foodie…
Thanks for sharing.
Those ginger snaps look good! Bookmarked to try.
Sephxiii doesn’t say where she’s from, but if it’s England she can substitute treacle for molasses.
Sorry, I’m interfering on your blog. I’m just a born meddler.
Hi Pam. I came across that info, hence the question about the honey. I’m actually worried about the taste. I’ve never been a fan of the taste of honey or maple syrup.
jan, I’m from south east asia. I don’t meddle in the kitchen much, so I’m at a loss when it comes to finding things that sound slightly more exotic (yes, molasses or treacle). *laughs*
Oh, and fresh ginger is such
Oh, just found this on another site:
” In baking, 3/4 cup sugar plus 1/4 cup of water can be substituted for 1 cup of molasses. Increase the spices to compensate for the loss of the molasses flavor. “
One has to love the internet. *big smile*
Oh, these look fantastic! I am a sucker for gingersnaps, and the more gingery, the better!
These look fantastic. I’m a huge fan of snickerdoodles, too but never tried Gingersnaps – will have to do so now, thanks!
It’s always epic fail when i try to make cookies… But i followed the directions to a tee and my batter was so gooey there was no way to roll the dough into balls… What might i have done wrong? I measured everything correctly…boo, b/c the batter smells REALLY good!
I am not sure why your batter is gooey if you followed the instructions. Try to put the dough into the refirgerator for 30 minutes so it will firm up before rolling into balls. Let me know if that works for you.
Cheers,
Pam
Hi Pam I have tried 2 different batches of ginger cookies, 1st was with blackstrap molasses, it had a bitter taste to it. Then found on the internet that you need to use mild molasses in cookies and cakes. Tried that and still cannot get around the taste. Further search and found can use Karo syrup in place to the molasses. That is my next attempt to get a decent ginger cookie.
Bill,
Molasses has a flavor that you either love or hate. I hope the Karo syrup works better for you!
-Pam
Hi Pam, thanks for the quick reply, I am going to use your recipe but replace the molasses with Karo syrup. Will let you know how it turns out. And yes both the wife and I are not fans of the flavor of molasses.