These Ginger Snaps are crisp on the outside with a soft, chewy centre, packed with warm spices and a hint of molasses. Perfect for dunking in tea or coffee!
Ingredients:
- 2 cups all-purpose flour
- 1 ½ tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar, plus extra for rolling
- ¼ cup molasses
- 1 large egg
- 1 tsp vanilla extract
Instructions:
- Preheat oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the egg, molasses, and vanilla extract, and beat until well combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
- Form the dough: Scoop out tablespoon-sized portions of dough, roll them into balls, and then roll each ball in a small bowl of granulated sugar to coat.
- Bake: Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, until the edges are set and the tops are cracked. For extra-crispy ginger snaps, bake for an additional 1-2 minutes.
- Cool and serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Chef Grace’s Tips:
- Spicy kick: For a spicier version, add a pinch of ground black pepper to the dough.
- Storage: Keep the ginger snaps in an airtight container at room temperature for up to a week. They also freeze well!
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