Ina Garten Ginger Snap Cookies Recipe

This Ina Garten Ginger Snap Cookies recipe is soft and chewy with a slight crunch, which uses molasses and warm spices. It’s a classic, foolproof recipe, ready in just 20 minutes.

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Ina Garten Ginger Snap Cookies Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup unsalted butter (1 1/2 sticks), softened
• 1 cup granulated sugar, plus extra for rolling
• 1 large egg
• 1/4 cup molasses

How To Make Ina Garten Ginger Snap Cookies

1. Preheat the oven: Heat oven to 350°F (175°C). Line two baking sheets with parchment or silicone mats.
2. Mix dry ingredients: In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
3. Cream butter and sugar: In a large mixing bowl, beat butter and sugar with an electric mixer until light and fluffy, about 2–3 minutes.
4. Add wet ingredients: Beat in egg and molasses until smooth.
5. Combine dough: Gradually add dry ingredients, mixing on low until a dough forms.
6. Shape cookies: Roll dough into 1-inch balls, then roll each ball in sugar. Place 2 inches apart on baking sheets.
7. Bake the cookies: Bake 10–12 minutes, until tops are cracked and set. Let cool 5 minutes on sheets, then transfer to a wire rack.

Recipe Tips

• How to make cookies chewy: Slightly underbake (10 minutes) for chewy centers, or bake longer for crisp cookies.
• Can I make the dough ahead of time? Yes, chill dough for up to 48 hours or freeze cookie dough balls for later baking.
• How to keep cookies soft: Store in an airtight container with a slice of bread to maintain moisture.
• Can I add extra spice? Yes, increase the ginger or cinnamon for a bolder flavor.
• How to prevent spreading: Chill the dough 30 minutes before baking if your kitchen is warm.

What To Serve With Ginger Snap Cookies

These spiced cookies pair perfectly with:

• A glass of cold milk
• Hot tea or chai latte
• Eggnog or mulled cider during the holidays
• Vanilla ice cream for cookie sandwiches

How To Store Ginger Snap Cookies

• Room temperature: Store in an airtight container up to 5 days.
• Freeze baked cookies: Freeze in freezer bags up to 2 months. Thaw at room temperature before serving.
• Freeze cookie dough: Shape into balls, freeze, then bake directly from frozen (adding 1–2 minutes).

Ginger Snap Cookies Nutrition Facts (Estimated per cookie)

• Calories: 120 kcal
• Carbohydrates: 18 g
• Protein: 1 g
• Fat: 5 g
• Saturated Fat: 3 g
• Cholesterol: 20 mg
• Sodium: 90 mg
• Fiber: 0.5 g
• Sugar: 11 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make ginger snap cookies without molasses?
Yes, substitute with dark corn syrup or honey, though flavor will be slightly different.

Why are my cookies too hard?
Overbaking makes them crunchy instead of chewy—remove when edges are just set.

Can I make these cookies gluten-free?
Yes, use a 1:1 gluten-free flour blend instead of all-purpose flour.

What’s the difference between ginger snaps and gingerbread cookies?
Ginger snaps are thinner and crispier, while gingerbread cookies are softer and often cut into shapes.

Try More Recipes:

• Ina Garten Pineapple Carrot Cake Recipe
• Ina Garten Fleur de Sel Caramel Recipe
• Ina Garten Chocolate Fudge Cake Recipe