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Ginger Snaps Recipe

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Ginger Snaps

Ginger snaps are a classic cookie known for their spicy, warm flavor, and delightful crunch. Whether you love them crispy, chewy, or somewhere in between, ginger snaps are perfect for any occasion.

Making ginger snaps is simple and straightforward. The key ingredients include molasses, spices like cinnamon and ginger, and sugar. These cookies can be a fragrant addition to your holiday festivities or an everyday treat.

You’ll find different variations of ginger snaps, from thin and crispy to soft and chewy with a crisp edge. Each recipe has its unique twist, making it easy to find one that fits your taste. If you’re ready to bake, grab your ingredients, and let’s get started!

Exact Ingredients (+ Possible Substitutes)

To make ginger snaps, you will need the following ingredients:

  1. Flour: The base of the cookie. You can use all-purpose flour, or substitute with whole wheat flour for a healthier option.
  2. Baking Powder: Helps the cookies rise. Baking soda can also be used.
  3. Ginger: Provides the signature spice. Ground ginger is typical, but fresh ginger can be used for a stronger flavor.
  4. Cinnamon: For additional warmth and spice.
  5. Nutmeg: Adds a warm, nutty flavor.
  6. Cloves: Introduces a rich, aromatic quality.
  7. Salt: Enhances the flavors.

Wet Ingredients

  1. Butter: Adds richness. Margarine or coconut oil can be used as substitutes for a dairy-free option.
  2. Egg: Binds the ingredients together. Flaxseed meal mixed with water can replace the egg for a vegan version.
  3. Molasses: Gives the cookies their dark color and deep flavor. You can substitute with honey or maple syrup if needed.
  4. Vanilla Extract: Adds a sweet, aromatic flavor.
  5. Vanilla Stevia: For sweetness without using sugar. You can use regular sugar or another sweetener like agave nectar.

Additional Ingredients

  1. Sugar: For sweetness. You can use white sugar or brown sugar for a deeper flavor.
  2. Milk: Adds moisture. You can use any type of milk, such as almond milk or soy milk, for a non-dairy option.

Use these ingredients to create the perfect, spicy ginger snaps. Happy baking!



  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 3/4 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cloves
  • 1 1/4 cups granulated sugar (divided)
  • 3/4 cup unsalted butter (softened)
  • 1/4 cup molasses
  • 1 large egg


  1. Preheat and Prepare
    Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

  2. Mix Dry Ingredients
    In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, black pepper, and cloves. Set aside.

  3. Cream Butter and Sugar
    In a separate bowl, use an electric mixer to beat the butter and 1 cup of the granulated sugar until light and fluffy. This should take about 2 minutes.

  4. Add Wet Ingredients
    Mix in the molasses and egg until well combined.

  5. Combine Wet and Dry Ingredients
    Gradually add the dry ingredients to the wet mixture, beating until a smooth and stiff dough forms.

  6. Form Dough Balls
    Pour the remaining 1/4 cup of sugar into a small bowl. Use a cookie scoop or your hands to form 1-inch dough balls. Roll each ball in the sugar to coat.

  7. Bake Cookies
    Place dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake for 10-12 minutes or until the edges are set and the tops are slightly cracked.

  8. Cool and Enjoy
    Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Enjoy your homemade ginger snaps!

Tips, Tricks & Storing

When making ginger snaps, start by using fresh spices for the best flavor. Measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife. This prevents your cookies from being too dense.

Mix the dough until just combined. Overmixing can make your cookies tough.

Storing Ginger Snaps

Pantry: Store in an airtight container in a cool, dry place. They last up to 3 weeks.

Refrigerator: Extend their freshness by refrigerating them. They’ll stay good for up to 2 months.

Freezer: For long-term storage, freeze your ginger snaps. They can last up to 12 months in the freezer.

Keeping Them Crispy

Place a slice of bread in the container with your cookies to help maintain crispiness. The bread absorbs moisture, keeping the cookies from getting soggy.

Handy Tips

  • Use parchment paper or silicone baking mats for easy cleanup.
  • Chill the dough before baking to prevent spreading.
  • For uniform cookies, use a cookie scoop.

By following these steps, your ginger snaps should turn out delicious and last a long time.

Recipe Variations & Serving Suggestions

Ginger Snaps with a Twist

  1. Spicy Ginger Snaps: Add a pinch of cayenne pepper for an extra kick.
  2. Lemon Ginger Snaps: Mix in a teaspoon of grated lemon zest for a citrusy flavor.

Texture Adjustments

  • Crispy: Bake a few minutes longer until the edges are darker.
  • Soft: Bake for a shorter time or add an extra tablespoon of molasses.

Serving Ideas

  • Ice Cream Sandwiches: Use ginger snaps as the base for making ice cream sandwiches.
  • Dipped in Chocolate: Dip half of each cookie in melted chocolate and let it harden.

Creative Add-Ins

  • Nuts: Try adding chopped pecans or walnuts to the dough.
  • Fruit: Diced crystallized ginger or dried cranberries can be mixed in for a chewy texture.

Special Sweet Coatings

  • Roll dough balls in a mixture of sugar and cinnamon before baking.
  • Sprinkle turbinado sugar on top for a sparkly finish.

Pairing Suggestions

  • Enjoy with a cup of hot tea or coffee.
  • They also pair well with a glass of cold milk.

Experimentation can lead to discovering new favorite combinations that make your ginger snaps unique and delightful.

Benjamin Happy Muncher

Hi, I'm Benjamin. I love cooking, long walks, and my girlfriend! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.