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Classic Ginger Snap Cookies

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These classic Ginger Snap Cookies are spicy, sweet, and perfectly crispy, evoking warm memories of childhood baking.

Ingredients

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  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1/4 cup molasses
  • Granulated sugar for rolling

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix together the flour, ground ginger, cinnamon, baking soda, and salt.
  3. Cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the large egg and 1/4 cup of molasses.
  5. Gradually add the dry ingredients to the wet mixture, mixing until well combined.
  6. Roll the dough into 1-inch balls and then roll in granulated sugar.
  7. Place the balls onto a baking sheet lined with parchment paper, about 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are set and lightly browned.
  9. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Serve warm with tea or ice cream. Store in an airtight container for up to a week.

Nutrition

Find it online: https://ameliasweets.com/2026/08/07/ginger-snap-cookies/

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