Ginger Snaps Cookies: The Ultimate Ginger Snaps Cookies Recipe
Introduction to Ginger Snaps Cookies
Ginger snaps are more than just cookies; they’re a delightful blend of warmth and spice that evoke cherished memories and comfort. The rich aroma of ginger, cinnamon, and molasses fills the kitchen as these cookies bake. Whether you’re reminiscing about childhood or sharing them with loved ones during the holidays, ginger snaps are a timeless treat that can bring joy to any occasion. In this blog, we’ll explore how to make the perfect ginger snaps that are crunchy on the outside and chewy on the inside.
A Personal Story Behind My Ginger Snaps Cookies Journey
Growing up, my mom would bake ginger snaps every winter. The scent wafting through our home was inviting, often drawing in neighbors and friends. I remember sitting by the oven, eagerly waiting for the first batch to cool down, so we could enjoy them fresh out of the oven with a warm cup of tea. Now, I continue that tradition, ensuring that my family experiences the same joy and warmth that these cookies brought me as a child.
What Makes This Ginger Snaps Cookies Recipe Special?
This ginger snaps recipe stands out due to its perfect balance of spices and sweetness. The combination of ground ginger, cinnamon, and molasses creates a rich flavor profile that is both comforting and invigorating. Additionally, the process of rolling the dough in sugar before baking adds a delightful crunch to the cookies. This recipe is simple enough for beginners but yields cookies that are impressive enough to share with friends and family.
The Full Ginger Snaps Cookies Recipe
Ingredients
- 1 1/2 cups sugar
- 3/4 cup unsalted butter, at room temperature
- 1 egg
- 1/4 cup molasses
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- Extra sugar for dusting
Instructions
- Preheat your oven to 360°F (182°C). Line a baking sheet with parchment paper to prevent sticking.
- In a large bowl, cream together the sugar and butter until light and fluffy, about 1 minute. This step is crucial for the texture of your cookies. Add the egg and molasses, mixing well. Don’t forget to scrape down the sides of the bowl as needed!
- In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and ginger. The spices should be evenly distributed to ensure consistent flavor.
- Gradually add the flour mixture to the butter mixture in two parts, mixing until just combined after each addition. The dough will be slightly wetter than regular cookie dough, which is perfectly normal.
- Place about 1/3 cup of sugar in a small bowl. This will be used to coat the cookie dough balls.
- Using a small cookie scoop, portion out the dough onto the baking sheet, spacing them about 2 inches apart. Roll each scoop of dough into a ball with your hands, then coat it completely in sugar. Return it to the baking sheet and gently flatten the top with a fork. Repeat with the remaining dough.
- Bake for 10 to 12 minutes. The cookies will spread while baking, so keep an eye on them. Once they are golden brown, remove from the oven and let them cool on the pan for about 2 minutes before transferring to a wire rack to cool completely.
Serving Suggestions and Variations for Ginger Snaps Cookies
These ginger snaps are wonderful on their own but can also be served with a scoop of vanilla ice cream for a delightful dessert. For a twist, consider adding chopped nuts or chocolate chips to the dough for added texture. Pair these cookies with a warm cup of tea or coffee, and they make for a perfect afternoon snack or dessert to share with friends. Enjoy them during cozy evenings or as a delightful treat any time of year!
Frequently Asked Questions About Ginger Snaps Cookies
Can I use whole wheat flour instead of all-purpose flour?
Yes, whole wheat flour can be substituted, but it may alter the texture and flavor slightly, making them denser.
How do I store my ginger snaps?
Store the cookies in an airtight container for up to 1 week, if they last that long! This will help maintain their freshness.
Can I freeze the cookie dough?
Absolutely! You can freeze the dough for up to three months. Just scoop the dough into balls and freeze them on a baking sheet before transferring to a freezer bag. Thaw before baking.
What’s the best way to enjoy ginger snaps?
Enjoy them with a warm cup of tea, coffee, or even hot cocoa. They pair perfectly with a cozy atmosphere and great company!
No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Recipe Stats
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25-27 minutes
- Calories per Serving: Not specified
- Servings: Not specified
Mom’s Ginger Snaps Cookies
Ingredients
Main Ingredients
- 1.5 cups sugar
- 0.75 cup unsalted butter at room temperature
- 1 large egg
- 0.25 cup molasses
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 0.33 cup extra sugar for dusting
Instructions
- Preheat your oven to 360°F (182°C). Line a baking sheet with parchment paper to prevent sticking.
- In a large bowl, cream together the sugar and butter until light and fluffy, about 1 minute. This step is crucial for the texture of your cookies. Add the egg and molasses, mixing well. Don’t forget to scrape down the sides of the bowl as needed!
- In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and ginger. The spices should be evenly distributed to ensure consistent flavor.
- Gradually add the flour mixture to the butter mixture in two parts, mixing until just combined after each addition. The dough will be slightly wetter than regular cookie dough, which is perfectly normal.
- Place about 1/3 cup of sugar in a small bowl. This will be used to coat the cookie dough balls.
- Using a small cookie scoop, portion out the dough onto the baking sheet, spacing them about 2 inches apart. Roll each scoop of dough into a ball with your hands, then coat it completely in sugar. Return it to the baking sheet and gently flatten the top with a fork. Repeat with the remaining dough.
- Bake for 10 to 12 minutes. The cookies will spread while baking, so keep an eye on them. Once they are golden brown, remove from the oven and let them cool on the pan for about 2 minutes before transferring to a wire rack to cool completely.