Ginger Snaps Cookies Recipe
Full of yummy molasses, warming cloves and delightful cinnamon flavours, they’re perfect for cool fall and winter months. These ginger snap cookies have the perfect crunchy outsides with soft, chewy insides and magazine-worthy appearance.
Ingredients
- 1 ½ cups butter softened
- 2 cups granulated sugar
- 2 eggs
- ½ cup molasses
- 2 teaspoon baking soda
- 2 teaspoon cloves
- 2 teaspoon ginger
- 2 teaspoon cinnamon
- 4 cups flour
- extra sugar for garnish
Instructions
To Bake Right Now:
- Preheat oven to 375f and prepare a baking sheet with parchment paper or a silicone baking mat, set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, cream together 1 1/2 cups softened butter and 2 cups of granulated sugar until light and fluffy, around 1 -2 minutes.
- Add in 2 eggs, one at a time, beating well in between additions.
- Add 1/2 cup molasses, 2 teaspoon baking soda, 2 teaspoons ground clove, 2 teaspoons ground ginger, and 2 teaspoons ground cinnamon to the mixing bowl and beat until completely combined, stopping to scrape down the sides as required.
- Slowly add 4 cups of flour. Mix on low speed until fully combined.
- Pour granulated or sanding sugar onto a small plate.
- Using a cookie scooper or tablespoon measure out dough, roll them between your hands to make them round, then roll in granulated or sanding sugar.
- Place the sugared balls on prepared baking sheet at least 3 inches apart.
- Bake cookies in 375f oven for 8-12 minutes. 12 minutes gives a fully crunchy cookie, 10 minutes results in a slightly chewy centre with crunchy outsides and 8 minutes will gives a softer cookie with crispy outside edges.
- Allow ginger snap cookies to cool on baking sheet for approximately 5 minutes before transferring to a cooling rack.
To Freeze For Later Use:
- Follow steps 2-8 except, place the cookie dough balls much closer together.
- Place the entire baking sheet in the freezer and freeze overnight or until solid.
- Transfer the cookie dough balls to freezer friendly bags and freeze until ready to use.
To Bake Frozen Balls:
- Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
- Remove the cookie dough balls from the freezer and place them on the baking sheet.
- Once the ginger snap cookie balls are on the baking sheet, turn on the oven to 375f allowing the cookie dough to thaw while the oven comes to temperature, at least 3" apart. Do not flatten them!
- Bake at 375f for 8-12 minutes depending on desired doneness.
Notes
Baking time
12 minutes gives a fully crunchy cookie, 10 minutes results in a slightly chewy centre with crunchy outsides and 8 minutes will give you a softer cookie with crispy outside edges.Batch:
This is a large batch cookie recipe. It yields approximately 60 delicious cookies per batch, using a size 40 cookie scoop.
If you're not in the market for that many cookies, the recipe can be halved. If you're looking to make even more ginger snap cookies, I would recommend doing 2 batches as this thick batter can really make your mixer work.
prepare cookie dough as per the recipe.
once they are rolled in sugar, place them on a baking sheet, no need to space out.
pop that baking sheet in the freezer for 1-2 hours, or until the balls are completely frozen.
transfer the frozen cookie balls to freezer bags for long term storage.
Bake the balls:
Storage:
Keep your baked ginger snap cookies in an airtight container or bag at room temperature for up to 5 days - if they last that long! To freeze the ginger snap cookies, lay them flat on a baking sheet and place in the freezer until completely frozen before transferring them to a freezer-friendly container or bag. Pre-freezing helps to prevent the cookies from getting mangled in the freezer.make ahead:
Freeze the balls:- prepare a baking sheet by lining with parchment paper or a silicone baking mat.
- remove frozen cookie dough balls from the freezer and place on prepared baking sheet.
- allow cookie dough balls to thaw while preheating oven to 375f.
- bake at 375f for 8-12 minutes.
- enjoy fresh baked cookies with minimal mess!
