Best 20 Ginger Snaps Recipes

MOM'S GINGER SNAPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
• Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.

GINGER SNAPS

Steps:

• Preheat the oven to 350 degrees. Sift the flour, salt, baking soda and spices together. Set aside. Grease 2 large cookie sheets with 1 tablespoon of the butter. Set aside.
• In a large bowl, cream the butter and both sugars until smooth. Add the egg, molasses and lemon zest. Beat well. Gradually add the dry ingredients. Beat until smooth. Dust teaspoonfuls of dough with the sugar. Drop them onto the cookie sheets, spaced 2 inches apart. Flatten each piece into a disc. Bake until lightly golden, about 10 to 15 minutes. Set aside to cool.

GINGER SNAPS

Steps:

• Cream together the butter and sugar. Stir in molasses and egg. Add 1 cup of flour, baking soda, salt, cinnamon, ginger and ground cloves and stir to combine. Add remaining flour 1 cup at a time. Chill dough in freezer for 15 minutes. Shape dough into 1-inch balls and roll in sugar. Bake on greased cookie sheet at 375 degrees for 10 minutes.

SWEDISH CHRISTMAS GINGER SNAPS (PEPPARKAKOR)

Steps:

• Put butter into a large mixing bowl. Combine water, brown sugar, cinnamon, ginger, and cloves in a saucepan. Heat to boiling, boil 1 minute, stirring. Pour hot spice mixture over butter; stir to melt butter. Sift flour, measure 2 cups, and sift again with baking soda. Add to spice mixture; stir to blend thoroughly. Cover dough tightly or wrap in waxed paper or aluminum foil. Chill in refrigerator 12 hours or overnight. Cut off small, workable portions of dough. Roll each out very thin (about 1/8" thick) on a lightly floured board. Cut into shapes with fancy cooky cutters. With flexible spatula, lift cookies onto greased baking sheet. Bake in a moderately hot oven (375 degrees farenheit) about 8 minutes or until lightly browned. Cool on wire racks. Make icing: Beat egg whites until stiff but not dry. Beat in vanilla and enough powdered sugar so that mixture holds soft peaks when beater is lifted. Spoon icing into force bag. Decorate cooled cookies. Variation: Do not roll out chilled dough. Instead, pinch off small portions and roll, between palms, into balls about 3/4" in diameter. Drop balls into granulated sugar to coat all sides. Bake as for cut-out cookies.

SNAPPY GINGER SNAPS

Steps:

• 1. Pre-heat oven to 350°. Parchment line a baking sheet.
• 2. Into a bowl. sift the flour, Ginger, cinnamon, salt, baking soda, and baking powder together. (Omit salt if using salted butter in recipe.)
• 3. In a large bowl. Beat the butter with the granulated sugar and brown sugar until well vombined.
• 4. Add in the egg. Mix in egg thoroughly.
• 5. Add in the vanilla , molasses, and chopped candied ginger. Mix until smooth.
• 6. Sift in the flour mixture half at a time. Mix between additions of flour mixture. Mix until a soft diugh forms
• 7. Mix the sugar with the ginger thoroughly. Place on a plate Pinch small amounts of dough. Make balls of dough. Make about 1 inch in diameter, or about the size of a small gum ball.
• 8. Roll balls in sugar mixture.
• 9. Place sugarcoated balls on sheet pan about 2 inches apart. Bake at 350° for 10 to 12 minutes. Cool slightly. Remove from sheet pan to continue cooling on a wire rack.

GINGER SNAPS

Steps:

• Preheat the oven to 350 degrees F.
• In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt.
• Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined.
• With a 2-teaspoon-sized scoop, drop the dough onto a parchment-lined half sheet pan approximately 2 inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking.
• Remove from the oven, sprinkle with sanding sugar, if desired, and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up to 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.

WHOLE WHEAT GINGER SNAPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter and 1 1/2 cups of sugar until smooth. Mix in the eggs, and then the molasses. Combine the whole wheat flour, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice, heaping the measures if you like a lot of spice. Stir the dry ingredients into the molasses mixture just until blended.
• Roll the dough into small balls, and dip the top of each ball into the remaining white sugar. Place the cookies about 2 inches apart on the cookie sheets.
• Bake for 10 to 15 minutes in the preheated oven, until the tops are cracked. Bake longer for crispy cookies, less time for chewy cookies. Cool on wire racks.

GRANDMA'S GINGER SNAPS

Steps:

• Cream shortening, sugar together then egg.
• Add molasses, stir.
• Sift in dry ingredients (Double Spices if you like).
• Roll into balls.
• Drop in sugar.
• Bake in 350 F oven for 10-12 minutes.
• (no servings specified so I guessed).

TIPPER GORE'S GINGER SNAPS

Steps:

• Heat oven to 325 degrees.
• Mix flour, baking soda, ginger, cinnamon and cloves in large bowl.
• In large bowl, beat butter with electric mixer at medium speed until smooth and creamy, 1 minute. Gradually beat in sugar. Beat at medium speed until combined, 2 minutes.
• Add eggs, one at a time, beating after each. Beat in molasses and vinegar until combined, 1 minute.
• On low speed, beat in flour mixture.
• For each cookie, roll 1 rounded tablespoon dough into ball. Place 2 inches apart on ungreased baking sheet. With fork, flatten each, and make cross-hatch pattern.
• Bake in oven 15 to 16 minutes, until slightly browned around edges. Remove cookies to rack to cool.

GINGER SNAPS II

Steps:

• Cream together shortening and sugar, add egg and beat until fluffy. Stir in molasses and mix well.
• Sift all dry ingredients-twice, then add to molasses mixture and mix well
• Using a cookie scoop or spoon scoop out spoonfuls of dough and form into round balls. Roll tops of balls in sugar.
• Place the round balls on a cookie sheet, these cookies flatten as they bake.
• Bake for exactly 9 minutes in a preheated 350 degree (175 degree C) oven. Remove from baking sheet and cool.

THE BEST GINGER SNAPS EVER

Steps:

• Cream margarine and sugar till fluffy. Add egg and molasses, and beat till combined. Sift together dry ingredients and add to the margarine mixture. Chill AT LEAST one hour. Preheat oven to 350. Roll scant teaspoons of dought into balls. Roll balls into granulated sugar and set on baking sheet one inch apart. Bake for 12-15 minutes.

WHOLE GRAIN GINGER SNAPS

Steps:

• Whisk together the dry ingredients in a small bowl.
• In a large bowl, thoroughly mix the wet ingredients.
• Add the dry ingredients to the wet mixture, and stir with a stiff spatula until well incorporated.
• Preheat your oven to 375°F.
• Cover the dough and let the flours hydrate for about 20 minutes.
• Form dough balls of about one tablespoon size and roll them in the white sugar.
• Place the balls on ungreased cookie sheets about two inches apart if you're making the chewy cookies and about four inches apart if you're making the crispy cookies.
• Bake for 10-12 minutes until the center of the cookies no longer looks wet.
• Let the sheet cool for a couple of minutes and then transfer the cookies to wire racks to cool completely.
• Store the chewy cookies in a close container to maintain the softness. The crispy cookies can be stored however you prefer.

CRUNCHY GINGER SNAPS (SIMILAR TO ARNOTTS GINGERNUT)

Steps:

• Preheat oven to 180C (350 F) or 170C if using gas or fan forced oven.
• Cream the first three ingredients in a bowl.
• In another bowl, combine the last four ingredients.
• Mix together til combined, but don't overmix.
• Bake teaspoonfuls on a greased tray for 10 mins, or until the entire biscuit is golden brown. If you only cook til it has golden edges you will get a chewy biscuit. It needs to be the same deep golden brown over the whole biscuit.
• Cool for a couple of minutes on the tray, and then lift to a rack. Store when totally cool in an airtight container.

CITRUS-GINGER GINGER SNAPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Beat 1 1/2 cups sugar and butter together until light and fluffy. Add egg and vanilla extract and beat until smooth. Beat candied ginger, grated ginger, lemon zest, ground ginger, and cinnamon into butter mixture; stir in molasses.
• Fold flour and baking soda into ginger-butter mixture until a stiff dough forms. Roll dough into 1-inch balls.
• Pour remaining 1/2 cup sugar into a shallow bowl. Roll dough balls in the sugar and place balls 2 inches apart on prepared baking sheets.
• Bake in the preheated oven until cookies flatten, lose their sheen, and slightly crack, about 12 minutes. Cool for 3 to 5 minutes on the baking sheets before transferring to wire racks to cool completely.

IRISH GINGER SNAPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream sugar, egg, salt and shortening together. Add flour, baking soda and spices. Mix well. Roll teaspoonfuls of dough into balls and roll the balls in sugar.
• Bake at 350 degrees F (175 degrees C) for 5 to 6 minutes.

GRANDMA'S GINGER SNAPS

Steps:

• 1. Cream shortening and sugar ; Add egg , corn syrup , and molasses.
• 2. Mix in sifted dry ingredients.
• 3. Roll into small balls and roll in sugar , place 1½" apart on ungreased cookie sheet.
• 4. Bake@ 350° until light brown and fluffy about 10 minutes.

PUMPKIN CUSTARD WITH GINGER SNAPS

Steps:

• 1. Preheat oven to 350 degrees. Separate 8 eggs--whites from yolks. In a medium bowl, whisk egg yolks until creamy in color. Add pumpkin, 1/2 cup sugar, vanilla, 1 3/4 cups of heavy cream, and pumpkin pie spice. Mix well and cook in a double boiler until a spoon is coated with put in the custard. Pour custard into an 8 X 8 pan or individual little custard dishes (about 8).
• 2. (Place cups in a pan with an inch of water). Bake for 15 minutes then mix the cup of pulverized gingersnaps mixed with the tablespoon of melted butter and sprinkle on top of the half-baked custard cups. Return the cups to the oven and finish baking another 15-20 minutes. Watch it and check at about 10 minutes in case your oven bakes differently. Remove when a spoon inserted comes out clean.
• 3. Allow the custard to cool to room temperature. Mix the pumpkin pie spice, whipping cream and sugar until whipped cream peaks. Spoon on top of custard and serve. This is very rich and delicious but I think it would be interesting to try brown sugar in the final whipped cream topping or even maple syrup flavoring!

INDUSTRIAL STRENGTH TRIPLE GINGER SNAPS

Steps:

• Have all ingredients at room temperature. Put rack in upper third of oven and preheat oven to 350 degrees. Grease cookie sheets. Whisk together first 8 ingredients in medium bowl and set aside. In another large bowl, cream butter and sugar until fluffy. Add egg, molasses, lemon juice, zest, and fresh ginger and beat until well blended. Stir in flour mixture and crystallized ginger. Pull off pieces of dough and roll into generous 1-inch balls. Place on cookie sheet, 1-1/2 inches apart, and pat to flatten slightly. Bake for 9 - 11 mins. until just firm when pressed gently and until lightly browned (hard to tell with brown dough, I realize). Halfway through baking time, turn cookie sheet (to compensate for uneven ovens)and bake only one sheet at a time. When done, pull sheet out of the oven and put onto rack until cookies cool slightly so that they're firm enough to transfer to cooling rack.

GINGER AND SPICE SNAPS

Steps:

• Preheat your oven to 350* and line your cookie sheets with parchment.
• Cream the shortening and sugar together on low speed for at least 5 minutes, scraping down the bowl. Add the egg and molasses and beat until combined well.
• Sift all the dry ingredients together and stir to make sure they are combined and add to the wet mixture.
• Scoop out with a 1 tablespoon cookie scooper, roll into balls, roll in superfine sugar and place onto cookie sheets, Flatten them a little bit so they spread out nice.and big.
• Bake 12 to 14 minutes and cool in pan for 2 minutes then remove to wire racks. To guild the lily you can dip the tops into the remaining superfine sugar.
• These are sooooooooooooooooooooooooooooo yummy!

GINGER SNAPS IV

Steps:

• In a medium bowl, cream the butter and sugar together. Add the honey and egg, mix until creamy. Sift together the flour, baking soda, ginger, cinnamon, and cloves; stir into the creamed mixture. Roll into a log about 1 inch in diameter. Wrap in wax paper, and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• Slice the log into 1/4 inch round slices. Place them 2 inches apart on the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow to cool on the baking sheets before removing.