The Best Ginger Snaps. Thin crispy spiced cookies with plenty of warm ginger flavour. Just a Ziploc bag is all you need to decorate them for the Holidays too.
Cookies with royal icing decoration.
Today’s ginger snaps recipe comes to you courtesy of the ladies of the household. Spouse loves anything ginger and this is her recipe for crispy ginger snaps, one of the most perfect coffee or tea cookies.
Ginger is such a warm, comforting spice.
Number 1 kid dressed them up for Christmas with some simple snowflake designs. The designs were piped on using royal icing in a simple Ziploc bag with the corner snipped off.
Ginger snaps
So, no special decorating equipment is required. It’s another great recipe for the Christmas freezer or at any time of year.
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Originally published December 2015. Updated November 2019 to provide nutritional information and a new printable recipe page.
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
The Best Ginger Snaps - thin crispy spiced cookies with plenty of warm ginger flavor. Just a Ziploc bag is all you need to decorate them for the Holidays too.
Ingredients
- 2 cups flour
- 1 1/2 tbsp ginger
- 2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup shortening
- 1/4 cup butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/4 cup molasses
FOR THE ROYAL ICING
- 1 large egg white
- About 1 1/4 cups icing sugar, powdered sugar icing sugar (powdered sugar)
- pinch cream of tartar
Instructions
- Sift together the flour, ginger, baking soda, cinnamon and salt and set aside.
- Cream together the shortening, butter, sugars and molasses until light and fluffy.
- Fold in the dry ingredient mixture until a soft dough forms.
- Refrigerate for a couple of hours until the dough is well chilled.
- Preheat oven to 350 degrees F.
- Roll out to about 1/8 of an inch or a little thicker.
- Use cookie cutters to cut out the cookies and transfer to a parchment paper lined baking sheet.
- Bake for 15-18 minutes depending upon the size of your cookies. The cookies pictured were made using a 3 inch cookie cutter and took about 17 minutes. You don't want to under bake them or they will not be crispy.
- Store in airtight containers. Freezes well.
TO MAKE THE ROYAL ICING
- Beat together the egg white, cream of tartar and about 1 cup of the icing sugar until light and fluffy.
- Beat in the remaining icing sugar a tablespoon at a time until the icing reaches a spreadable consistency.
- Use a piping bag or a Ziploc bag with the corner snipped off to draw on snowflake patterns.
Notes
Nutritional information calculated for undecorated cookies.
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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
24Serving Size
24 3 inch cookies
Amount Per ServingCalories 137Saturated Fat 2gCholesterol 5mgSodium 160mgCarbohydrates 19gFiber 1gSugar 11gProtein 1g
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FAQs
The Problem: Your Oven Is Too Hot
If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure.
Why are my ginger snaps soft? ›
Freezing or chilling the dough will result in a soft and chewy gingersnap cookies. With crinkly tops and spicy flavor this version also makes the most delicious holders for ice cream. Baked immediately, you'll get crisp and crunchy gingersnaps – the kind that you can snap in half for proper dunking.
How to get cracks in ginger cookies? ›
A heavy amount of baking soda interacts with the molasses in this recipe to encourage spread. This allows cracks in the dough to develop where moisture escapes, creating that beautiful crackled appearance and crunchy texture. Ensure your baking soda is fresh and active – learn more about that here.
Who made the original ginger snaps? ›
Gingersnaps have been enjoyed for centuries. In fact, the early versions of these spiced cookies were likely invented by medieval monks in Germany as early as the 13th century. The recipes were passed down through the generations and found their way to America with the early colonists.
Why can t you buy ginger snaps California? ›
It is based on a lawsuit in CA with regards to small amounts of lead found in the ginger. Some of the companies pulled the products in CA and do not sell them anymore. The lead is a naturally occurring element in the ground Ginger does absorb some of it. Although not nearly enough to have any affect on humans.
Should I use baking soda or baking powder in cookies? ›
Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.
Which is better, baking soda or baking powder? ›
The leavening power of baking soda is about three to four times stronger than baking powder. This means that you need a lot less baking soda in your recipes. If a recipe calls for baking soda and you only have baking powder, you need to use the right baking soda to baking powder conversion.
What is the difference between ginger nuts and Ginger Snaps? ›
In North America these cookies are usually called gingersnaps but in Australia and New Zealand they are called ginger nuts. I cannot tell you how delicious these ginger cookies are so I'm just going to sort of beg you to make them.
Why did my ginger snaps not crack? ›
Not enough leavening (it needs to be strong enough to crack the top once it's set) Using a single-acting baking powder (double acting gives extra rise when it gets heated) Not creaming the fat long enough (creaming cuts little air pockets into the fat, which means the leavening has to do less work)
What ethnicity is ginger snap? ›
Her exact ethnicity is unknown. She might be of Indian or Middle Eastern descent, for in the Thanksgiving book, she wears a blouse similar to Indian/Middle Eastern attire.
“There are some gingerbread recipes that are hard right after baking and need to sit for a few days to soften. Molasses and honey hardens gingerbread, but as the sugar absorbs moisture, it will get softer.”
How do you know when ginger cookies are done? ›
Easy to Notice Signs:
- Golden Brown Edges – Check the edges of the cookies for a golden brown colour. This indicates that the cookies have caramelized and are likely done. ...
- Set Centres – Gently touch the centre of a cookie. ...
- Light Cracking – Look for light cracks on the surface of the cookies.
If You have acidic ingredients in the Cookie recipe - then using baking soda is alright. However; if the recipe doesn't have acidic ingredients; when you use baking soda instead of baking powder; the cookies will have a soapy-like after taste and will be a bit bitter.
Why do ginger snap cookies crack? ›
There are 5 factors that make these gingersnap cookies crispy and slightly chewy, with a beautiful crackled exterior: Rolling the cooking dough balls in granulated sugar creates those cracks. Cracks form when the exterior dries out faster than the interior.
What is the difference between ginger nuts and ginger snaps? ›
In North America these cookies are usually called gingersnaps but in Australia and New Zealand they are called ginger nuts. I cannot tell you how delicious these ginger cookies are so I'm just going to sort of beg you to make them.
Are Nabisco ginger snaps good for you? ›
An ounce of ginger snaps has 142 milligrams of sodium, which is 9 percent of the 1,500 milligrams you should limit yourself to each day, according to the American Heart Association. Despite the nutritional content, ginger snaps still aren't a health food, so only indulge every once in a while.
Are ginger snaps healthy for you? ›
In conclusion, ginger snaps cookies are not only delicious but also have some nutritional benefits. They contain important nutrients like iron, calcium, and fiber. Ginger, the key ingredient in these cookies, is known for its various health benefits, including aiding digestion and reducing inflammation.
What is the difference between a ginger snap and a ginger cookie? ›
Both are spiced cookies. The main differences are that gingersnaps are typically rolled into balls, while gingerbread is rolled out and cut into shapes. Gingersnaps are also baked slightly longer, which is where they get their snappy crispiness. Gingerbread is typically a little chewier.
