Ginger Snap Recipe
Make Ginger Snap Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dry Ingredients
Wet Ingredients
Method
Method
- 1
In a large bowl, whisk together the dry ingredients: all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt until evenly combined.
- 2
In a separate bowl, cream the unsalted butter and dark brown sugar until light and fluffy, about 2-3 minutes. Add granulated sugar and continue beating until smooth.
- 3
Beat in the egg, then whisk in the molasses and vanilla extract until the mixture is smooth and uniform.
- 4
With the mixer on low, gradually add the dry ingredient mixture to the wet ingredients. Mix until a soft, cohesive dough forms.
- 5
Wrap the dough and chill for at least 60 minutes (or up to 2 days) to firm up the dough and deepen flavors.
- 6
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- 7
Scoop portions of dough and roll into 1-inch balls. Roll each ball in the granulated sugar for rolling, then place on the prepared sheets about 2 inches apart.
- 8
Bake for 9-11 minutes, until the edges are set and centers remain soft. Allow cookies to cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
