Snap Gingerbread Cookies (Printable)
Crisp, spicy gingerbread with rich ginger and molasses flavors, ideal for festive tea time treats.
# What You'll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 2 teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/2 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 1/4 teaspoon ground black pepper
07 - 1/2 teaspoon salt
08 - 2 teaspoons baking soda
→ Wet Ingredients
09 - 3/4 cup unsalted butter, softened
10 - 1 cup granulated sugar, plus extra for rolling
11 - 1 large egg
12 - 1/4 cup unsulphured molasses
13 - 1 teaspoon vanilla extract
# Directions:
01 - Set oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, ground ginger, cinnamon, cloves, nutmeg, black pepper, salt, and baking soda in a medium bowl.
03 - Beat softened butter and sugar with an electric mixer or whisk until light and fluffy. Incorporate egg, molasses, and vanilla extract until smooth.
04 - Gradually add dry mixture into wet batter, stirring until just combined.
05 - Scoop tablespoon-sized dough portions, roll into balls, then coat each evenly in granulated sugar.
06 - Place dough balls 2 inches apart on prepared sheets.
07 - Bake for 10 to 12 minutes until edges are firm and centers slightly soft. For crispier texture, extend baking by one minute.
08 - Allow to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
# Expert Advice:
01 -
- That perfect crack when you bite down—it's the sound of cookies done right.
- The spice blend hits different when you taste the molasses underneath, warming you from the inside out.
- They stay fresh for a week, which means you can make a batch and actually enjoy them instead of stress-baking daily.
02 -
- Overbaking these is the death knell—aim for the moment when centers still look soft, because they firm up off the heat.
- The sugar coating isn't decoration; it creates that crucial crispy shell that makes the bite satisfying.
- If your cookies spread too much and get thin, your butter was too warm or you packed the dough too loosely into your scoop.
03 -
- Room temperature ingredients cream together faster and more evenly, which means better texture in the final cookie.
- If you accidentally overbake a batch, dunk them in hot tea or coffee and pretend you meant to make them that way—they're honestly still good.