These Ginger Snaps Cookies are an all-time favourite cookie, especially during the holiday season. These ginger bursts snaps are undoubtedly the best you’ll ever have! With perfectly crisp edges and a chewy, delicious centre, every bite bursts with flavour. Made with ginger powder, brown sugar, and molasses, these cookies exude a delectable, warm aroma and flavour. The ginger powder gives the cookies a subtle, yet exciting kick, while the brown sugar and molasses come together to create a deep, sweet flavour. Enjoy them with tea or hot chocolate for a cosy treat.
As a young teenager, I had the opportunity to attend boarding school and experience a unique aspect of life. One of the things that kept me going daily was the ability to bring along my favourite snacks, commonly referred to as “provisions” amongst the students. Amongst all of the food items that I often brought with me, one of my all-time favourites was ginger snaps. The ginger snap cookies were a pure delight, and I made sure to keep them safely tucked away in my “chop box”. There was something magical about being able to indulge in a familiar taste and treat that reminded me of home whilst at boarding school. Looking back now, I must say that having access to these cookies made my time away from home a little more bearable.
Today I am sharing with you my homemade recipe for ginger snap cookies. Baking a batch of these delightful treats is the perfect way to get in the festive mood. The wonderful blend of ginger, cinnamon, and cloves creates an inviting aroma that will leave your taste buds tingling with delight. These cookies are not only delicious, but they also make for a thoughtful and heartfelt gift for those special people in your life.
Ingredients for these Ginger Snap Cookies
Butter – Use unsalted room-temperature butter.
Brown sugar – The molasses in the sugar adds flavour to the cookies.
Granulated sugar– Helps the cookies spread and makes the cookies crisp up when baked.
Egg– Helps bind the ingredients and all richness and flavour to the cookies.
Molasses– Adds a depth of flavour to the cookies.
Golden syrup– Adds a mild buttery flavour to the cookies
Vanilla– Use either vanilla extract or paste for flavour.
Flour– Plain or all-purpose flour gives the cookies its structure.
Baking soda– Makes the cookies rise
Salt – Enhances the flavour.
Spices– Ground ginger which is the main tar, cinnamon and cloves give these cookies delicious flavour.
How to make the Ginger Snap Cookies
- In the stand of a mixer beat butter and brown sugar until light and fluffy about 3 minutes. Scrape down the sides of the bowl as needed.
- Add egg, vanilla extract molasses and golden syrup and beat well until well combined.
- Sift flour, baking soda, salt, ginger powder, cinnamon and cloves into the butter mixture.
- With the mixer on low, mix until combined.
- Cover the dough with a plastic wrap and chill in the fridge for 20 minutes. It makes the cookie dough easier to handle.
- Add granulated sugar to a small bowl. Scoop two tablespoons of dough (approximately 50 grams each). Roll each ball of dough and then roll into sugar. Place balls on the baking sheet 2 inches apart.
Bake the cookies for 15 minutes. Remove from the oven and leave to cool on the baking tray for 5 minutes. Transfer to a wire rack to cool completely.
How to store Ginger Snap Cookies
Store leftover cookies in an airtight container at room temperature for up to 7 days.
Tips for making these ginger snap cookies
Measure your ingredients correctly using a kitchen scale. Scales are far more accurate than measuring cups.
This recipe uses two tablespoons of ginger powder. You can add more or less depending on your desired spice level.
If you want to give the ginger snaps a nice bite add in some minced or candied ginger.
Chill the cookie dough for 30 minutes so it is easier to handle.
Weigh your cookies, that way you will have the same size cookies.
For more ginger recipes, check these out:
Ingredients
- 170 grams unsalted butter, room temp
- 150 grams brown sugar
- 100 grams granulated sugar, divided use
- 1 egg, room temp
- 1 teaspoon vanilla extract
- 45 grams golden syrup
- 45 grams molasses
- 300 grams plain or all-purpose flour
- 2 tablespoons ground ginger
- 1 teaspoon cinnamon
- ⅙ teaspoon ground clove
- ½ teaspoon salt
Instructions
- In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat butter, brown sugar and 50 grams granulated until light and fluffy about 3 minutes. Scrape down the sides of the bowl as needed
- Add egg, vanilla extract, golden syrup and molasses and beat well until well combined.
- Sift in flour, ginger powder, cinnamon, ground cloves and salt. Beat on low speed until combined.
- Cover the dough with a plastic wrap and chill in the fridge for 30 minutes.
- Preheat oven to 170C fan/190C/375F. Line a baking sheet with parchment paper.
- Add 50 grams of granulated sugar to a small bowl. Scoop two tablespoons of dough (approximately 50 grams each). Roll each ball of dough and then roll into sugar. Place balls on the baking sheet 2 inches apart.
- Bake the cookies for 15 minutes. Remove from the oven and leave to cool on the baking tray for 5 minutes. Transfer to a wire rack to cool completely.
- Store cookies in an airtight container for 7 days.
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