Imen This Ina Garten Ginger Snap Cookies recipe is a chewy and warmly spiced treat, which includes molasses and ground ginger. It’s a classic, foolproof recipe, ready in about 25 minutes.
Ina Garten Ginger Snap Cookies Ingredients
- 3/4 cup (168g) vegetable shortening
- 1 cup (198g) granulated sugar
- 1/2 teaspoon table salt
- 2 teaspoons baking soda
- 1 large egg
- 1/3 cup (113g) molasses
- 2 1/3 cups (280g) King Arthur Unbleached All-Purpose Flour
- 1 1/2 teaspoons ginger
- 1/2 teaspoon cloves
- 1 teaspoon cinnamon
For coating:
- 1/4 cup (50g) granulated sugar
- 1 teaspoon cinnamon
How To Make Ina Garten Ginger Snap Cookies
- Preheat and prep pans: Preheat your oven to 375°F. Grease two baking sheets or line with parchment paper.
- Cream wet ingredients: Beat the shortening, sugar, salt, and baking soda together until the mixture is light and fluffy.
- Add egg and molasses: Mix in the egg and molasses until fully combined.
- Incorporate dry ingredients: Stir in the flour, ginger, cloves, and cinnamon until a smooth dough forms.
- Prepare coating mix: In a small bowl, stir together 1/4 cup sugar and 1 teaspoon cinnamon.
- Shape and coat cookies: Roll dough into 1-inch balls and coat them in the cinnamon-sugar mixture.
- Bake the cookies: Place coated dough balls on prepared baking sheets, leaving space in between. Bake for 11 minutes for soft centers, or 13 minutes for crisp cookies.
- Cool and store: Let cookies cool on the baking sheet or a wire rack. Store cooled cookies in an airtight container at room temperature.
Recipe Tips
- How to get soft gingersnap cookies: Bake for 11 minutes and avoid overbaking. Let them finish setting as they cool.
- Can I use butter instead of shortening? You can, but it will change the texture—shortening keeps them softer.
- Should I chill the dough? If your dough feels too soft, chilling it for 30 minutes helps control spreading.
- How to measure flour correctly: Use a kitchen scale or spoon flour into your cup and level it off—this prevents dense cookies.
- Can I freeze the dough? Yes, roll dough balls and freeze. Bake straight from frozen, adding a minute or two to the bake time.
What To Serve With Ginger Snap Cookies
These cookies are great for snacking or entertaining. Try them with:
- Hot apple cider
- A scoop of vanilla ice cream
- Cream cheese frosting as a dip
- Chai or spiced black tea
- Warmed milk or hot cocoa
How To Store Ginger Snap Cookies
Room Temperature: Store in an airtight container for up to 5 days. Keep sealed to maintain texture.
Freeze: Freeze unbaked dough balls or baked cookies in airtight containers for up to 2 months. Thaw before serving or bake from frozen.
Ginger Snap Cookies Nutrition Facts
- Calories: 110 kcal
- Carbohydrates: 15g
- Protein: 1g
- Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 5mg
- Sodium: 120mg
- Sugar: 9g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour substitute, though texture may vary slightly.
Why did my cookies spread too much?
Warm dough or too little flour can cause spreading. Chill the dough and check your measurements.
Do gingersnaps harden as they cool?
Yes, they firm up slightly as they cool—remove from oven while centers are still soft for chewy cookies.
Can I double this recipe?
Absolutely. It scales well—just keep batches evenly spaced on baking sheets.
What’s the best molasses to use?
Use unsulphured molasses for the best flavor—avoid blackstrap, which can be bitter.
Try More Recipes:
Ina Garten Ginger Snap Cookies
Description
Soft and spiced cookies rolled in cinnamon-sugar, made with molasses and warm ginger—classic and easy.
Ingredients
Instructions
- Preheat oven to 375°F. Line or grease baking sheets.
- Cream shortening, sugar, salt, and baking soda until fluffy.
- Add egg and molasses; mix until smooth.
- Stir in flour and spices until dough forms.
- Mix coating sugar and cinnamon in a small bowl.
- Roll dough into 1-inch balls, coat in cinnamon-sugar.
- Bake 11–13 minutes, depending on desired texture.
- Cool completely and store in airtight container.
