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Easy Ginger Snap Cookies

Garten Ginger Snap Cookies

Garten Ginger Snap Cookies are classic, warmly spiced cookies with crisp edges and soft, chewy centers. Rolled in sugar and baked to perfection, these timeless ginger snaps are perfect with a cup of tea or coffee.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter softened
  • 1 cup brown sugar
  • 1 egg
  • 1/4 cup molasses
  • granulated sugar for rolling

Method
 

  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
  3. In a separate bowl, beat the butter and brown sugar until soft and fluffy.
  4. Add the egg and molasses to the butter mixture and beat until smooth.
  5. Gradually mix the dry ingredients into the wet ingredients until a dough forms.
  6. Roll small portions of dough into balls and coat them in granulated sugar.
  7. Place dough balls on the prepared baking sheets, spacing them apart.
  8. Bake for 10–12 minutes, until cookies are set with slightly cracked tops.
  9. Allow cookies to cool on a wire rack before serving.

Notes

For chewier cookies, bake closer to 10 minutes. For crisper ginger snaps, extend baking time slightly.