Here’s a classic ginger snaps recipe — crunchy, warmly spiced, and perfect with tea or milk.

Ginger Snaps Recipe

Ingredients:

2 ¼ cups (280g) all-purpose flour

2 tsp ground ginger

1 tsp baking soda

¾ tsp ground cinnamon

½ tsp ground cloves

¼ tsp salt

¾ cup (170g) unsalted butter, softened

1 cup (200g) granulated sugar (plus extra for rolling)

1 egg

¼ cup (60ml) molasses

1 tsp vanilla extract (optional)

Instructions:

Preheat oven to 175°C (350°F). Line baking sheets with parchment paper.

In a medium bowl, whisk together flour, ginger, baking soda, cinnamon, cloves, and salt.

In a large bowl, cream the butter and sugar until light and fluffy.

Beat in the egg, molasses, and vanilla until combined.

Gradually mix in the dry ingredients until a soft dough forms.

Scoop dough into 1-inch balls. Roll in granulated sugar to coat.

Place balls about 2 inches apart on the prepared baking sheets. Flatten slightly with your hand or a fork.

Bake for 10–12 minutes, until edges are set and tops begin to crack.

Let cool for 2–3 minutes on the pan, then transfer to a wire rack.

Tips:

For crispier snaps, bake a minute or two longer.

Store in an airtight container for up to a week.

Add crystallized ginger bits for extra zing.