Ginger Snap Recipe
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Made with warm spices like ginger, cinnamon, and cloves, this easy-to-make ginger snap recipe captures all of the best flavors of fall. With their crispy edges, sugary coating, and signature crackled top, these crunchy, spicy-sweet biscuits remind me of the store-bought ginger snaps I grew up with…but so much better. They’re perfect on their own, but equally great for pulverizing into pie crusts; dunking in a cup of cardamom tea, hot coffee, mulled wine, or gingerbread hot chocolate; dipping in sweet dips; or adding to a holiday cookie platter. Packaged in a festive tin, they also make a lovely holiday gift, and will keep beautifully at room temperature for at least a week.
What Inspired Me to Create This Ginger Snap Recipe?
Growing up in Central PA, ginger snap cookies were always one of my personal favorites. Along with sand tarts, they’re a Pennsylvania Dutch classic frequently enjoyed during the holiday season and throughout the year. (If we didn’t have time to make our own, we bought the Stauffer’s brand at the local grocery store, or visited their factory outlet in York, PA.) After I moved to the UK, I discovered that ginger snaps are equally popular on both sides of the pond. In England they’re called ginger nuts (or ginger biscuits) instead, and they come in a sleeve rather than a bag or box, but other than that they’re pretty much the same thing. But whether you call them ginger snaps, ginger nuts, or ginger biscuits, the key to these spicy-sweet cookies is to make sure they’re thin, crunchy, and crispy, rather than soft and chewy.
Key Ingredients
- All Purpose Flour – All purpose flour (plain flour in the UK) forms the base for the dough. For this recipe, it’s important to use your kitchen scale to measure by weight rather than volume. Too much flour can make the cookies doughy and dense, rather than crunchy.
- Baking Soda – Baking soda (bicarbonate of soda)reacts with the acidic molasses, helping the biscuits to spread as they bake.
- Spices – Ground ginger, ground cinnamon, ground nutmeg, and ground cloves, plus kosher salt, give the biscuits their classic ginger snap flavor. Use fresh, good-quality ground spices; spices lose flavor as they age.
- Sugars – You’ll need granulated sugar to make the dough (sugar adds sweetness, and increases spread) plus more for rolling the balls. (You can substitute caster sugar, but be sure to measure by weight rather than volume.) You’ll also need a moist, brown sugar to help create the deep, caramel-forward flavor.
- Black Treacle – I’ve tested these cookies with both the Lyle’s brand of black treacle, as well as with Grandma’s brand molasses. Either one will work. (Again, I suggest measuring by weight rather than volume—the sticky syrup will adhere to a measuring cup, and you’ll lose too much product scraping it into a bowl.) You can experiment with other dark liquid sweeteners, such as dark Karo, but do not use bitter blackstrap molasses.
Ginger Snaps
- Total Time2 1/2 to 3 hours, including chilling time
- Yield24-26 3-inch round cookies 1x
A ginger snap recipe for homemade ginger biscuits, a.k.a. ginger snap cookies! The best ginger snaps for pie crusts, snacking, and dunking.
Ingredients
300 grams all purpose flour (10 1/2 ounces; 2 1/3 cups)
2 teaspoons baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon kosher salt
200 grams granulated sugar (1 cup), plus more for rolling
170 grams unsalted butter, softened (6 ounces; 1 1/2 sticks)
50 grams light brown sugar (1/4 cup, packed)
120 grams black treacle (1/3 cup) or molasses
1 large egg, at room temperature
Instructions
Line a half-sheet rimmed baking tray with a silicone mat. Preheat oven to 350° F (176° C).
In a medium bowl, whisk flour, baking soda, ground ginger, ground cinnamon, ground cloves, and kosher salt.
In a large mixing bowl or the bowl of a stand mixer fitted with paddle attachment, mix granulated sugar, butter, and brown sugar on medium-high speed until light and fluffy.
Add the black treacle and egg and mix on medium-high speed until well combined.
Add the dry ingredients and mix on medium speed until just barely combined, with no dry pockets remaining.
With a cookie scoop, divide dough into 1 1/2-inch portions. You should have about 24-26 total.
Use your hands to smooth each portion into a smooth ball.
Roll in granulated sugar. Arrange half of the balls on prepared baking tray, allowing 2-3 inches in between for the cookies to spread as they bake.
Refrigerate on tray for 30 minutes.
Bake for 19-22 minutes, or until crispy and golden brown around the edges, with cracked tops.
With a flat metal spatula, transfer ginger snap cookies to a wire rack.
Repeat with remaining cookie dough.
Allow ginger snaps to cool completely before serving. Store leftover ginger snap cookies in an airtight container at room temperature for up to 1 week.
- Prep Time: 30 minutes
- Chilling time: 30 minutes
- Cook Time: 19-22 minutes per tray
- Category: Biscuits and Cookies
- Method: Oven
What to Do With Homemade Ginger Snaps
My favorite thing to do with homemade ginger snaps is to turn them into a ginger snap pie crust for my cranberry curd tart with Italian meringue. Ginger snaps also make a delicious alternative to graham crackers as a crust for pumpkin pie, key lime pie, or New York cheesecake. However, you can also use these spicy-sweet cookies to accompany dessert hummus or sweet dips like my hot cocoa dip or strawberry fruit dip;
dunk in a mug of coffee, tea, homemade hot chocolate, or mulled red wine; pair with a scoop of vanilla ice cream for a festive ice cream sandwich; layer with fruit, compote, mousse, or whipped cream to make my autumn-inspired Eton mess recipe with cinnamon and pears; or use as a topping for yogurt or vanilla pudding, or as a parfait garnish.
Make-Ahead and Storage Suggestions
To make ahead: You can make the dough up to 24 hours in advance. Cover the bowl tightly with clingfilm/plastic wrap, and refrigerate until ready to use. Allow dough to stand at room temperature for 15 minutes prior to rolling.
To freeze: Layer between sheets of parchment and freeze in an airtight container for up to three months.
Other Ginger Recipes You Might Enjoy
Chocolate Molasses Cookies
Cranberry Curd Tart
Carrot Ginger Candy
Ginger Limeade
Gingerbread Loaf with Walnuts and Pears
Candied Ginger
Ginger Hot Chocolate
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
