Ginger Snap Cookies
User Reviews
5
Ginger Snap Cookies
Description
The cookie dough is prepared by mixing flour with spices including ground ginger and cinnamon, along with leavening agents and salt. Softened butter is added and processed until pea-sized pieces remain, then molasses and honey are incorporated to bring moisture and depth. The dough forms crumbles that are then gathered by hand into balls. The balls are spaced apart and gently flattened on parchment-lined baking sheets before baking at 350°F.
Baking for about 10-11 minutes results in cookies with firm, crisp edges while maintaining slight chewiness in the center. Cooling on the pan briefly before transferring to wire racks prevents breakage. The ginger and cinnamon offer warmth, with molasses and honey contributing to a subtle sweetness and chewy texture.
These cookies can be made a day ahead and stored refrigerated for freshness. Once baked, they keep well for about a week in an airtight container in the fridge or several days at room temperature.
Ingredients
- 1 cup all-purpose flour
- 5 tablespoons dark brown sugar
- 2 teaspoons ground ginger
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter softened and cut in chunks, unsalted
- 2 tablespoons molasses
- 1 tablespoon honey
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a food processor, combine flour, sugar, ginger, cinnamon, baking powder, baking soda and salt.
- Add butter and process until butter is in tiny bits. Drizzle in molasses and honey.
- Blend on low speed until thick crumbles start to form and the wet ingredients are evenly distributed.
- Remove the blade attachment and use your hands to form the crumbles into a dough.
- Divide the dough into 1 1/2 tablespoon-sized balls using a spring-loaded scoop and drop onto prepared baking sheets, spacing 4” apart. Gently flatten dough with smooth side of a spatula.
- Bake for 10-11 minutes until flattened and crisp at the edges.
- Cool cookies on baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Notes
- Make dough up to one day ahead and refrigerate to ease preparation on baking day.
- Store baked cookies in airtight containers refrigerated up to one week or at room temperature for 2-3 days to maintain freshness.
- Flatten dough balls gently before baking to achieve even crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 144mg | 6% |
| Potassium | 105mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 236IU | 5% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
