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Best Easy Gingersnaps Recipe

Name: Best Easy Gingersnaps Recipe
Total time: 35 min
Yield: 35 g
Ingredients: all-purpose flour 1.5 cups; unsalted butter 0.5 cup; granulated sugar 1 cup; egg 1 piece; molasses 0.25 cup; ground ginger 2 tsp; ground cinnamon 1 tsp; ground cloves 0.25 tsp; baking soda 2 tsp; salt 0.25 tsp

Crispy, spicy gingersnaps with a satisfying snap are a boldly flavored family cookie perfect for the holidays. These aromatic, thin cookies are wonderful with tea or warm cider.

Cook 35 min Difficulty NORMAL 150 kcal

#vegetarian

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Ingredients

Main ingredients

all-purpose flour 1.5 cups
unsalted butter 0.5 cup
granulated sugar 1 cup
egg 1 piece
molasses 0.25 cup

Seasonings/Sauce

ground ginger 2 tsp
ground cinnamon 1 tsp
ground cloves 0.25 tsp
baking soda 2 tsp
salt 0.25 tsp

Nutrition summary

Carbohydrates 23 g 61%

Protein 2 g 5%

Fat 6 g 34%

Serving size 35g

Cooking steps

1

Preheat oven to 350°F and line two baking sheets with parchment paper.
2

Cream the unsalted butter and granulated sugar together until light and fluffy using a mixer on medium speed.
3

Add the egg and molasses to the creamed mixture; beat until fully incorporated and smooth.
4

In a separate bowl, whisk together flour, baking soda, ground ginger, cinnamon, cloves, and salt to evenly distribute the spices and leavening.
5

Gradually add the dry ingredients to the wet mixture, mixing on low until just combined—do not overmix.
6

Form dough into 1-inch balls, roll each ball in granulated sugar if desired, and space them at least 2 inches apart on the prepared baking sheets.
7

Bake cookies for 10–12 minutes, watching closely after 10 minutes for color and snap; remove once edges are crisp and centers are set.
8

Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely for maximum crispiness.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The standout ingredient in this gingersnaps recipe is ground ginger, which creates the bold, spicy flavor that defines the classic cookie. Paired with molasses and warm spices, it delivers the signature aromatic snap and distinctively spicy taste.

Q. How should I control the oven temperature to get the perfect snap?

Bake the gingersnaps at 350°F and start checking at the 10-minute mark. For maximum crispiness and signature ‘snap,’ watch for the edges to turn golden and the centers to set. Avoid overbaking, as the thin cookies can quickly burn; removing them promptly preserves their texture.

Q. How can I avoid chewy or overly soft gingersnaps?

To ensure crisp, snappy cookies, don’t overmix the dough, and let them cool on the baking sheets for about 5 minutes after baking. Transferring them to a wire rack ensures even cooling and prevents moisture buildup, resulting in perfectly thin and crisp cookies.

Q. What is the nutritional breakdown per serving of these gingersnaps?

Each 35g serving contains about 150 kcal: 23g carbohydrates (61% of calories), 2g protein (5%), and 6g fat (34%). The recipe is relatively high in carbs due to sugar and flour, but low in protein and sometimes considered vegetarian.

Best Easy Gingersnaps Recipe

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