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.
