Who doesn’t love a good ginger snap? These festive cookies are crisp around the edges, chewy in the middle, and pack a ton of ginger and molasses flavor. They’re basically the perfect ginger snap – these are addictive cookies, I am warning you!
This cookie recipe is pretty easy to make: it’s a one-bowl cookie dough with a short bake time. It’s a great recipe to bake with kids because they can help with all the steps and can’t really mess anything up, but your kitchen counters WILL be covered with sugar.
While you might be tempted to reduce the recipe because it yields four dozen cookies let me advise you not to give into that temptation. Why? They’re pretty small, freeze well, and are great to give away. But possibly MOST importantly, this is a weird recipe to cut in half. I’ve tried and failed, because it requires some very precise measurements and awkward math. Spare yourself the headache and just make the whole batch!
The Deets: once you’ve mixed the cookie dough, set yourself up with four cookie sheets, a bowl of granulated sugar, and a spoon/small ice cream scoop/melon baller. Roll the dough into small balls, which my mom says should be “bigger than a marble but smaller than a golf ball.” I work in batches of four – roll four balls and put them into the sugar bowl, coat each one and then place onto your cookie sheet. So for each tray of 12 cookies, you’ll do this step three times and pop the tray in the oven. I tend to put the bowl of dough back in the fridge after the 2nd tray to give it a few minutes to chill.
- 2 cups flour
- 1 cup sugar
- 1 egg
- 3/4 cups butter, room temperature
- 1/4 cup molasses
- 1 TBS ginger
- 2 tsp baking soda
- 1 tsp connamon
- 1/2 tsp salt
- granulated sugar for rolling
Preheat oven to 350 and set out 4 cookie sheets.
Sift together the dry ingredients in a bowl and set aside.
Cream butter and sugar together until fluffy.
On medium low speed, beat in egg and molasses.
Slowly add the dry ingredients and mix on low until the batter is totally combined.
Form dough into small balls and then roll each ball in granulated sugar and then place on the cookie sheet. I tend to do four at a time - roll four, coat four, place four in a row. Repeat for a cookie sheet of 12 cookies, spaced 2 inches apart.
Bake for 10-12 minutes and then place on a cooling rack until fully cooled.
Bake for 10 minutes if you like a chewier cookie, 12 minutes if you prefer it crisp all the way through.