Homemade Ginger Snaps cookies are wonderful cookies to have in the fall and at Christmas. Crunchy, crispy gingersnap cookies go perfectly with a cup of hot tea.
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Old fashioned ginger snap cookies
Homemade ginger snaps are wonderful cookies to have for the holidays. They come with crispy outsides, are wonderfully spicy, and have a rich flavor of molasses.
Crunchy ginger snap cookies go perfectly with a cup of hot tea. Thanks for this ginger snaps recipe go to Sue A. Mertens Minick from Hazelwood, MO, a family member. Read on to learn how to make ginger snaps.
What are ginger snaps?
If you’ve never had ginger snaps, they are cookies with a little spicy punch to them. They’re perfect for a cookie exchange or a holiday cookie tray.
These crunchy, spicy rounds with their cracked, sugary tops are equally at home dunked in tea, coffee, or milk. You can enjoy them during the November/December holiday season.
However, don’t forget about them in warmer times – they’re great on a mellow, golden, late-summer afternoon while you’re relaxing in a comfortable lounge chair with a large glass of freshly squeezed lemonade.
Why this is the best recipe for ginger snap cookies
This ginger snaps recipe makes classic crispy ginger cookies that are perfect for the holidays. They are not too thick but quite crunchy, with an ideal balance between sweetness and spice.
Think about giving gingersnaps as Christmas gifts in a decorative cookie container. And while baking, your kitchen will smell amazing!
Ingredients for making ginger snaps
Here’s a list of what you need:
- Butter
- Sugar
- Large eggs
- Molasses
- Vinegar
- All-purpose flour
- Baking soda
- Ground ginger
- Ground cinnamon
- Ground cloves
Gingersnap cookies ingredient substitutions
If you have a gluten allergy, you can use gluten-free flour. However, keep in mind that gluten-free cookies tend to be more crumbly and softer than wheat flour cookies.
What does the molasses do for these ginger cookies?
Molasses is used in baking to add a wonderful brown sugar flavor to cakes and cookies without making them too sweet.
In these ginger snaps, the baking soda interacts with the molasses to encourage the dough to spread. This same process causes cracks in the dough to appear where moisture has escaped, creating that crunchy texture and beautiful crackled appearance.
How to make ginger snaps
- Place the butter and the sugar in a large bowl.
- Beat with a stand mixer on medium speed until light and fluffy.
- Add eggs, molasses, and vinegar. Beat mixture until combined.
- Sift together the flour, baking soda, ginger, cinnamon, and cloves.
- Add the dry ingredients to the wet ingredients.
- Mix until blended.
- Form the dough into ¾-inch balls or use a cookie scoop and place the balls on a greased cookie sheet or one lined with a non-stick baking mat.
- Bake at 350°F for approximately 12 minutes.
- Let the cookies cool on the baking sheet for a minute.
- Transfer the cookies to a wire rack to cool completely.
Recipe variations
- Roll the dough balls in granulated sugar just before baking to make the tops more crinkly and crispy. It gives them a little sparkle too.
- Tip from a reader: If you like your ginger snaps really hot, add some ground red pepper flakes to kick things up a notch.
- You can also add some freshly grated ginger for more spice and/or a pinch of cayenne pepper.
- Add chunks of candied ginger for a little gingery sweetness.
- Add cardamom. It will take your ginger snaps to a whole new level!
Tips for making the best ginger snaps
- Use granulated sugar rather than brown sugar. White sugar encourages more spread and has less moisture making for a crispier cookie.
- Make sure your spices, especially the ground ginger, are fresh and of high quality.
- If your ginger dough balls seem very sticky, you may need to add a little more flour. Sometimes flour can be more humid than other times.
- Make sure you spread out your dough balls with plenty of space between them – they will end up “crackling” even better!
- Shorten or lengthen the cooking time for a softer or crispier cookie.
How to serve ginger snaps
Eating a ginger snap while it’s still warm from the oven may be irresistible – ginger snap heaven! Here are some other ways to use your ginger snaps:
- Serve these ginger snap cookies on a holiday dessert table with other Christmas cookies.
- If you want to stay with a ginger theme, you could also pair them with an easy gingerbread cake.
- These cookies would also make a great base for ice cream sandwiches.
- Another idea is to use these cookies in place of graham crackers for over-the-top s’mores!
- Use them to make a pumpkin pie crust or with pumpkin custard.
What goes well with ginger snaps?
Of course, ginger snaps are marvelous on their own, with a glass of milk, or a cup of coffee or tea.
You may never have thought of combining a ginger snap with a dip. However, these ginger cookies are fabulous when dipped in Sharon’s Pumpkin Pie Dip for ginger snaps. Her dip is flavorful and almost like a pumpkin cheesecake without the work. You’re sure to love it!
How to store homemade ginger snaps
Keep your ginger snap cookies fresh and crisp in an airtight container at room temperature for up to 7 days. You can also store them in your freezer for up to 1 month.
How to freeze ginger snap cookie dough
Think about baking a half batch of cookies and then freezing the dough balls of the second half for later. A freezer full of cookie dough is a joyful sight!
Place your cookie dough balls on a baking sheet and freeze until solid. Then place them in an airtight container and store in the freezer.
You can bake from frozen, reducing the temperature to 325°F and adding a couple of minutes to the baking time.
CopyKat Tip: Freeze cookie dough balls on a paper plate and then slide the plate into a gallon size freezer zip-top plastic bag.
Favorite cookie recipes
- Cake Mix Cookies with Butter
- Chinese Almond Cookies
- Chocolate Crinkle Cookies
- Chocolate Sandwich Cookies
- Coconut Macaroons with Condensed Milk
- Cranberry Pecan Cookies
- Cream Cheese Spritz Cookies
- No Bake Chocolate Oatmeal Cookies
- Old Fashioned Oatmeal Cookies
- Pecan Sandies
- Pineapple Cookies
More ginger recipes
Take a look at more of my easy cookies and the best Christmas recipes.
Homemade Ginger Snaps
Ingredients
- 3/4 cup butter
- 2 cup sugar
- 2 eggs, beaten
- 1/2 cup molasses
- 2 teaspoon vinegar
- 3 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 3 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Instructions
- Preheat the oven to 350°F. Lightly grease cookie sheets or line them with non-stick baking mats.
- Cream the butter and the sugar until light and fluffy.
- Stir in the eggs, molasses, and vinegar.
- Sift together the flour, baking soda, ginger, cinnamon, and cloves.
- Add the dry ingredients to the wet ingredients. Mix until blended.
- Form the dough into ¾-inch balls.
- Place the dough balls on a greased cookie sheet, spaced 2 inches apart.
- Bake at 350°F for about 12 minutes. Some ovens will vary so adjust time accordingly.
they seem awfully sticky-should they be?do I dare flour my hands?
You can, you may need to add a little more flour. Sometimes the flour can be more humid than other times.
I’m going to have to add some ground red pepper flakes; I like mine hot.
Really? I have never had red pepper flakes in Ginger Snaps. I bet that would be interesting.
It kicks it up a notch 🙂
Bake at what temperature?
I’d try 350; ovens vary so much anyway. You can stick them back in if they are too raw.
350 is correct.