Easy Ginger Snap Cookies Recipe That Really Snap

Ginger snap cookies are unlike any other! This homemade ginger snap cookies recipe is soft, delicious and full of amazing flavor!

From the moment Halloween is over, it’s holiday season in our house, which means endless baking and cookies.

These ginger snaps are hands down the best ginger snap you’ll ever eat–simple, soft, delicious, and so satisfying.

These little brown circles of happiness will be the hit at every holiday party, a unique Thanksgiving dessert, or a thoughtful and appreciated neighbor gift for the whole season.

Why these cookies are the best

There are competing theories about where ginger snaps get their name and reputation.

Some say it’s because of the “snap” the cookie makes when broken in two. Others say it’s the snappy flavor punch you get from the combination of cinnamon, ginger, and molasses.

While I’m not going to settle the debate, I’m going to state that if you want a flavor that snaps, not a cookie that crumbles when you bite it, this is the recipe for you.

This recipe packs a punch of flavor, including a little heat from the ginger and molasses. But the sweetness from the sugar, flavor from the spices, and the soft texture will have you eating them by the dozen.

Every time I take these to an event, they look simple compared to the other sweets on the dessert table. But once people start into them, they are often the first gone, and most talked about, because they are the perfect cookie. Trust me. You will not be disappointed if you follow this recipe.

Why do I have to chill the dough?

This cookie needs to be shaped in the palm of your hand before being rolled (or tossed) in sugar and baked. If you try to roll the soft, freshly made dough, it will stick to the palm of your hand and quickly become unworkable.

Simply scrape down the bowl of dough, chill it for 30 minutes, and then begin working. If it becomes soft and sticky, pop it back in the fridge for 10 minutes before starting again. I chill the dough between batches to keep it cool and easy to manipulate.

Shortcuts and Secret Tips

This recipe has two unconventional methods that save time and make the cookie better. First: instead of rolling each cookie dough ball in sugar before placing on the pan, I suggest placing 5-7 at a time in a quart-size sturdy storage bag filled with 1/4 cup white sugar. Simply roll them around in the bag until coated. I find this is cleaner and faster than the regular method.

Second: I skip the step of flattening each dough ball on the cookie sheet. I find the cookie spreads sufficiently on its own, and maintains the attractive sugar coating if you don’t smash it and press the sugar into the dough.

However, if you prefer a very flat cookie, you can smash it with the bottom of a glass before baking. Just monitor the cooking time, because they may cook more quickly than this recipe advises.

How do I know they’re cooked?

What makes my recipe stand out is that they are soft and easy to eat, not crunchy and snappy. Use the cooking time in the recipe as your guide, but watch the cookies through the oven for the telltale cracks on the top to appear.

When they start to form cracks and lose their shine, they’re close to coming out of the oven. They are ready to come out when they don’t squish under your finger. They don’t need to feel completely solid; they will continue to cook as they cool. Watch each batch; each batch can cook at its own rate, due to fluctuations in the temperature of the dough and the oven.

What if I want to freeze these?

If you are going to freeze some of these for later, you can wait for them to cool completely and then wrap in freezer paper and freeze in a freezer-safe storage bag. However, I prefer to freeze these in dough balls, rather than baked cookies. They taste so much better fresh out of the oven, and the dough holds up well in the freezer.

Roll out the cookie dough balls and place them on a tray or plate. Pop in the freezer for two hours or until frozen. Then place in a labeled quart-size freezer storage bag. Label them before adding the dough, as it’s nearly impossible to write on after! These will last three to four months, if you let them go that long.

Ingredients

• 4 1/2 cup white flour
• 2 cups white sugar, plus 1/2 cup for coating
• 1 1/2 cup unsalted butter, room temperature
• 1/2 cup molasses
• 2 eggs
• 1/2 teaspoon salt
• 1 tablespoon baking soda
• 1 tablespoon cinnamon
• 1 teaspoon ginger
• 1 teaspoon cloves
• 1/2 teaspoon nutmeg, freshly grated or from a jar

Recipe

Cream the softened butter and sugar; this can take five to ten minutes.

Then add molasses, taking time to scrape down the sides and bottom to fully incorporate.

Add the eggs.

Add the spices, baking soda and salt and blend. Finally, add the flour and scrape down sides and bottom to ensure it’s completely blended.

Chill the dough at least 30 minutes. If you chill it to the point that it’s too cold to work with, just let it sit for a few minutes to warm up.

Using a sturdy spoon (cold dough can bend a weak spoon) or cookie scooper, roll the dough in your hands to form a smooth cookie ball.

Place into a quart size storage bag with 1/4 cup white sugar.

When you have 5-7 cookie dough balls, seal the bag and toss them in the sugar. Refill bag as needed.

Place the cookie balls on a lined baking sheet and bake for 10-13 minutes at 325 degrees.

When they are beginning to crack and no longer shine, test for doneness by touching.

Cool them on a rack completely before stacking or storing, otherwise they will stick together.

Eat within five days; cook or freeze dough within three days. This recipe will make about 72 cookies.

More Cookie Recipes:

• The Best Pumpkin Chocolate Chip Cookies
• Copycat Jack Jack Cookie Num Num Recipe
• Easy Spiderweb Sugar Cookies Tutorial
• Two Ingredient Cookie Muffins – With Hershey Kiss Centers
• The BEST Easy Thumbprint Cookies