These ginger snap cookies are easy to make and only take about 30 minutes from start to finish. They're perfect for pairing with your favourite tea or coffee.
You can also refigerate or freeze the dough if you want to make ahead and bake as you need.
Supplies:
- An electric mixer (or stand mixer) makes this easier but you can do it with a whisk if you're up for a workout!
- Rolling dough cutter (like the ones we sell in the shop!) or cookie cutters
- Rolling pin
- Baking tray
- Parchement paper
- Spatula
- 2 mixing bowls
Ingredients:
- 1/2 cup salted butter - soft/room temp
- 1/2 cup brown sugar
- 1 tablespoon vanilla
- 1/4 cup fancy molasses
- 1 large egg (room temp)
- 2 cups of flour (plus a bit more for your work surfaces)
- 2 teaspoons ginger
- 1 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon nutmeg
Method:
- Preheat oven to 350 F
- In first bowl, cream butter and sugar with your electric mixer/stand mixer/whisk
- Once combined, add in vanilla, molasses and egg
- In second bowl, mix spices with flour until combined
- Pour flour mixture into wet ingredients and mix/knead until combined
- Roll dough out to about 1/4" thick (can be a bit thinner! Just keep an eye while baking. If too thick, they'll still be good, but not "snappy"). You can roll on a floured surface or a parchment paper surface- whatever is easier for you.
- Cut dough with dough cutter or cookie cutters
- Transfer to cookie sheet lined with parchment paper
- Bake for 12 minutes
- Let cool completely (ideally on a wire rack)
Pictured above are various dough cutters from the shop! The wavy rectangular option is recommended for this recipe. It would also be great for making your own crackers.
You can make the dough ahead of time and freeze or keep in the fridge. If you notice that your dough spreads too much while baking and doesn't maintain its shape, you can chill the dough in the fridge overnight before baking.