Best Ginger Snaps Recipes

MOM'S GINGER SNAPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
• Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.

GINGER SNAPS

Steps:

• Cream together the butter and sugar. Stir in molasses and egg. Add 1 cup of flour, baking soda, salt, cinnamon, ginger and ground cloves and stir to combine. Add remaining flour 1 cup at a time. Chill dough in freezer for 15 minutes. Shape dough into 1-inch balls and roll in sugar. Bake on greased cookie sheet at 375 degrees for 10 minutes.

GINGER SNAPS

Steps:

• Preheat the oven to 350 degrees. Sift the flour, salt, baking soda and spices together. Set aside. Grease 2 large cookie sheets with 1 tablespoon of the butter. Set aside.
• In a large bowl, cream the butter and both sugars until smooth. Add the egg, molasses and lemon zest. Beat well. Gradually add the dry ingredients. Beat until smooth. Dust teaspoonfuls of dough with the sugar. Drop them onto the cookie sheets, spaced 2 inches apart. Flatten each piece into a disc. Bake until lightly golden, about 10 to 15 minutes. Set aside to cool.

SNAPPY GINGER SNAPS

Steps:

• 1. Pre-heat oven to 350°. Parchment line a baking sheet.
• 2. Into a bowl. sift the flour, Ginger, cinnamon, salt, baking soda, and baking powder together. (Omit salt if using salted butter in recipe.)
• 3. In a large bowl. Beat the butter with the granulated sugar and brown sugar until well vombined.
• 4. Add in the egg. Mix in egg thoroughly.
• 5. Add in the vanilla , molasses, and chopped candied ginger. Mix until smooth.
• 6. Sift in the flour mixture half at a time. Mix between additions of flour mixture. Mix until a soft diugh forms
• 7. Mix the sugar with the ginger thoroughly. Place on a plate Pinch small amounts of dough. Make balls of dough. Make about 1 inch in diameter, or about the size of a small gum ball.
• 8. Roll balls in sugar mixture.
• 9. Place sugarcoated balls on sheet pan about 2 inches apart. Bake at 350° for 10 to 12 minutes. Cool slightly. Remove from sheet pan to continue cooling on a wire rack.

WHOLE WHEAT GINGER SNAPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter and 1 1/2 cups of sugar until smooth. Mix in the eggs, and then the molasses. Combine the whole wheat flour, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice, heaping the measures if you like a lot of spice. Stir the dry ingredients into the molasses mixture just until blended.
• Roll the dough into small balls, and dip the top of each ball into the remaining white sugar. Place the cookies about 2 inches apart on the cookie sheets.
• Bake for 10 to 15 minutes in the preheated oven, until the tops are cracked. Bake longer for crispy cookies, less time for chewy cookies. Cool on wire racks.

GINGER SNAPS II

Steps:

• Cream together shortening and sugar, add egg and beat until fluffy. Stir in molasses and mix well.
• Sift all dry ingredients-twice, then add to molasses mixture and mix well
• Using a cookie scoop or spoon scoop out spoonfuls of dough and form into round balls. Roll tops of balls in sugar.
• Place the round balls on a cookie sheet, these cookies flatten as they bake.
• Bake for exactly 9 minutes in a preheated 350 degree (175 degree C) oven. Remove from baking sheet and cool.

GINGER SNAPS

Steps:

• Preheat the oven to 350 degrees F.
• In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt.
• Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined.
• With a 2-teaspoon-sized scoop, drop the dough onto a parchment-lined half sheet pan approximately 2 inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking.
• Remove from the oven, sprinkle with sanding sugar, if desired, and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up to 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.

THE BEST GINGER SNAPS EVER

Steps:

• Cream margarine and sugar till fluffy. Add egg and molasses, and beat till combined. Sift together dry ingredients and add to the margarine mixture. Chill AT LEAST one hour. Preheat oven to 350. Roll scant teaspoons of dought into balls. Roll balls into granulated sugar and set on baking sheet one inch apart. Bake for 12-15 minutes.

AMAZING GINGER SNAPS

Steps:

• Mix flour, 1 cup sugar, canola oil, molasses, egg, baking soda, cinnamon, ginger, and salt in a bowl. Refrigerate dough for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Pour 1/4 cup sugar into a bowl.
• Roll dough into 1-inch balls and coat each ball in sugar. Flatten each coated ball onto a baking sheet.
• Bake in the preheated oven until edges begin to harden, 7 to 8 minutes. Cool on the pan for 10 minutes before removing to cool completely on a wire rack.

ENGLISH GINGER SNAPS

Steps:

• Preheat oven to 325 degrees. Cream the butter and the sugar. Sift in the flour with the baking soda and add the salt. Mix together the ginger, cloves and cinnamon and set aside. Beat the egg, vinegar, spice mixture, molasses and flour into the creamed butter.
• Using your hands, shape the dough into balls one inch in diameter. Place them an inch apart on a baking sheet. Slightly flatten the balls with the wet prongs of a fork. Press again, with the prongs at right angles to the mark already made on the cookies, making a crosshatch pattern. The cookies should be about one-half inch high. Bake for 18 to 20 minutes.
• Let the cookies cool on the baking sheets for five minutes. Then remove them with a spatula and cool on a rack.

GINGER SNAPS

Steps:

• Preheat oven to 350 degrees.
• Cream together the sugars, molasses, shortening, butter, egg, and vanilla in a large bowl. Beat with an electric mixer until smooth.
• In another large bowl combine the flour, baking soda, ginger, salt, cinnamon, and cloves.
• Pour the dry mixture into the wet mixture and beat while adding the water. Continue to mix until ingredients are incorporated. Refrigerate dough until easy to handle.
• Measure a heaping teaspoon of dough at time. Roll the dough into a sphere between the palms of your hands then press the dough onto the cookie sheet. At this point you can roll in granulated sugar if desired. Flatten to about 1/8-inch thick.
• Bake cookies for 10-14 minutes or until edges begin to brown and cookies are crispy when cool.
• Makes 120 (10 dozen) cookies.

TIPPER GORE'S GINGER SNAPS

Steps:

• Heat oven to 325 degrees.
• Mix flour, baking soda, ginger, cinnamon and cloves in large bowl.
• In large bowl, beat butter with electric mixer at medium speed until smooth and creamy, 1 minute. Gradually beat in sugar. Beat at medium speed until combined, 2 minutes.
• Add eggs, one at a time, beating after each. Beat in molasses and vinegar until combined, 1 minute.
• On low speed, beat in flour mixture.
• For each cookie, roll 1 rounded tablespoon dough into ball. Place 2 inches apart on ungreased baking sheet. With fork, flatten each, and make cross-hatch pattern.
• Bake in oven 15 to 16 minutes, until slightly browned around edges. Remove cookies to rack to cool.

SWEDISH CHRISTMAS GINGER SNAPS (PEPPARKAKOR)

Steps:

• Put butter into a large mixing bowl. Combine water, brown sugar, cinnamon, ginger, and cloves in a saucepan. Heat to boiling, boil 1 minute, stirring. Pour hot spice mixture over butter; stir to melt butter. Sift flour, measure 2 cups, and sift again with baking soda. Add to spice mixture; stir to blend thoroughly. Cover dough tightly or wrap in waxed paper or aluminum foil. Chill in refrigerator 12 hours or overnight. Cut off small, workable portions of dough. Roll each out very thin (about 1/8" thick) on a lightly floured board. Cut into shapes with fancy cooky cutters. With flexible spatula, lift cookies onto greased baking sheet. Bake in a moderately hot oven (375 degrees farenheit) about 8 minutes or until lightly browned. Cool on wire racks. Make icing: Beat egg whites until stiff but not dry. Beat in vanilla and enough powdered sugar so that mixture holds soft peaks when beater is lifted. Spoon icing into force bag. Decorate cooled cookies. Variation: Do not roll out chilled dough. Instead, pinch off small portions and roll, between palms, into balls about 3/4" in diameter. Drop balls into granulated sugar to coat all sides. Bake as for cut-out cookies.

GRANDMA'S GINGER SNAPS

Steps:

• Cream shortening, sugar together then egg.
• Add molasses, stir.
• Sift in dry ingredients (Double Spices if you like).
• Roll into balls.
• Drop in sugar.
• Bake in 350 F oven for 10-12 minutes.
• (no servings specified so I guessed).

IRISH GINGER SNAPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream sugar, egg, salt and shortening together. Add flour, baking soda and spices. Mix well. Roll teaspoonfuls of dough into balls and roll the balls in sugar.
• Bake at 350 degrees F (175 degrees C) for 5 to 6 minutes.

CRUNCHY GINGER SNAPS (SIMILAR TO ARNOTTS GINGERNUT)

Steps:

• Preheat oven to 180C (350 F) or 170C if using gas or fan forced oven.
• Cream the first three ingredients in a bowl.
• In another bowl, combine the last four ingredients.
• Mix together til combined, but don't overmix.
• Bake teaspoonfuls on a greased tray for 10 mins, or until the entire biscuit is golden brown. If you only cook til it has golden edges you will get a chewy biscuit. It needs to be the same deep golden brown over the whole biscuit.
• Cool for a couple of minutes on the tray, and then lift to a rack. Store when totally cool in an airtight container.

WHOLE GRAIN GINGER SNAPS

Steps:

• Whisk together the dry ingredients in a small bowl.
• In a large bowl, thoroughly mix the wet ingredients.
• Add the dry ingredients to the wet mixture, and stir with a stiff spatula until well incorporated.
• Preheat your oven to 375°F.
• Cover the dough and let the flours hydrate for about 20 minutes.
• Form dough balls of about one tablespoon size and roll them in the white sugar.
• Place the balls on ungreased cookie sheets about two inches apart if you're making the chewy cookies and about four inches apart if you're making the crispy cookies.
• Bake for 10-12 minutes until the center of the cookies no longer looks wet.
• Let the sheet cool for a couple of minutes and then transfer the cookies to wire racks to cool completely.
• Store the chewy cookies in a close container to maintain the softness. The crispy cookies can be stored however you prefer.

HONEY-PEAR ICEBOX TRIFLE WITH SOFT-AND-EASY GINGER SNAPS

Steps:

• Preheat the oven to 350 degrees F. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon and salt.
• In a large bowl, cream the butter and sugar until light and fluffy. Add the maple syrup, molasses and egg, beating to combine. Gradually add the flour mixture into the egg mixture and continue beating until the dough comes together.
• Line 2 baking sheets with parchment paper. Form the dough into 1-inch balls and evenly space and arrange on the baking sheets. Bake until very dark, rotating halfway through the cooking time, 10 to 12 minutes. Remove and allow to cool. Drizzle the cooled cookies with the honey-pear shrub.
• In a large glass bowl, combine the whipping cream and confectioners' sugar and whip until it holds soft peaks. Add the mascarpone and whip to combine.
• Spread some of the cream mixture on the bottom of a trifle dish and top with some of the ginger cookies. Spread more of the cream mixture over the cookies, and then top that with more cookies and cream. Garnish with any extra cookies you may have. Chill completely before serving.

CITRUS-GINGER GINGER SNAPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Beat 1 1/2 cups sugar and butter together until light and fluffy. Add egg and vanilla extract and beat until smooth. Beat candied ginger, grated ginger, lemon zest, ground ginger, and cinnamon into butter mixture; stir in molasses.
• Fold flour and baking soda into ginger-butter mixture until a stiff dough forms. Roll dough into 1-inch balls.
• Pour remaining 1/2 cup sugar into a shallow bowl. Roll dough balls in the sugar and place balls 2 inches apart on prepared baking sheets.
• Bake in the preheated oven until cookies flatten, lose their sheen, and slightly crack, about 12 minutes. Cool for 3 to 5 minutes on the baking sheets before transferring to wire racks to cool completely.

GINGER SNAPS BY KING ARTHUR FLOUR

Steps:

• 1. Preheat oven to 375°F. Lightly grease or line 2 baking sheets with parchment.
• 2. Beat together the shortening, sugar, salt, and baking soda. Beat in the egg, then the molasses. Add the flour and spices, beating to make a smooth, fairly stiff dough.
• 3. To make the coating, combine the sugar and cinnamon, and place in a shallow pan or dish.
• 4. Drop the dough in 1" balls into the coating mixture; a teaspoon cookie scoop is perfect here. Roll the balls in the sugar to coat, then transfer them to the prepared baking sheets, leaving at least 1 1/2" between them; they'll spread as they bake.
• 5. Bake the cookies for 11 minutes for cookies that are crisp around the edges and "bendy" in the center. Bake for 13 minutes for cookies that are crisp/crunchy all the way through.
• 6. Remove the cookies from the oven, and cool right on the pan, or on a rack. Cool completely, then store tightly wrapped at room temperature.
• 7. * Can you substitute butter for the vegetable shortening? Yes; but the cookies will be soft, not crisp.