The Best Ginger Snaps Recipe
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Send this recipe to my email.
The Best Ginger Snaps. Thin crispy spiced cookies with plenty of warm ginger flavour. Just a Ziploc bag is all you need to decorate them for the Holidays too.
Today's ginger snaps recipe comes to you courtesy of the ladies of the household. Spouse loves anything ginger and this is her recipe for crispy ginger snaps, one of the most perfect coffee or tea cookies.
Number 1 kid dressed them up for Christmas with some simple snowflake designs. The designs were piped on using royal icing in a simple Ziploc bag with the corner snipped off.
So, no special decorating equipment is required. It's another great recipe for the Christmas freezer or at any time of year.
Looking for more Christmas baking ideas.
We have a whole collection of our Fan Favourite Christmas Baking Recipes.
Like this Ginger Snap recipe?
Be sure to browse the photo index of over 200 cookie and cookie bar recipes is in our expansive Cookies Category.
It's easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram.
Plus you'll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.
You can also sign up for our FREE newsletter to know immediately when we add new recipes. You'll also get weekly suggestions for great family friendly meals and desserts too!
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Originally published December 2015. Updated November 2019 to provide nutritional information and a new printable recipe page.
The Best Ginger Snaps
The Best Ginger Snaps - thin crispy spiced cookies with plenty of warm ginger flavor. Just a Ziploc bag is all you need to decorate them for the Holidays too.
Ingredients
- 2 cups flour
- 1 ½ tablespoon ginger
- 2 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup shortening
- ¼ cup butter
- ½ cup white sugar
- ½ cup brown sugar
- ¼ cup molasses
FOR THE ROYAL ICING
- 1 large egg white
- About 1 ¼ cups icing sugar, powdered sugar icing sugar (powdered sugar)
- pinch cream of tartar
Instructions
- Sift together the flour, ginger, baking soda, cinnamon and salt and set aside.
- Cream together the shortening, butter, sugars and molasses until light and fluffy.
- Fold in the dry ingredient mixture until a soft dough forms.
- Refrigerate for a couple of hours until the dough is well chilled.
- Preheat oven to 350 degrees F.
- Roll out to about ⅛ of an inch or a little thicker.
- Use cookie cutters to cut out the cookies and transfer to a parchment paper lined baking sheet.
- Bake for 15-18 minutes depending upon the size of your cookies. The cookies pictured were made using a 3 inch cookie cutter and took about 17 minutes. You don't want to under bake them or they will not be crispy.
- Store in airtight containers. Freezes well.
TO MAKE THE ROYAL ICING
- Beat together the egg white, cream of tartar and about 1 cup of the icing sugar until light and fluffy.
- Beat in the remaining icing sugar a tablespoon at a time until the icing reaches a spreadable consistency.
- Use a piping bag or a Ziploc bag with the corner snipped off to draw on snowflake patterns.
Notes
Nutritional information calculated for undecorated cookies.
Recommended Products
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
24Serving Size
24 3 inch cookiesAmount Per Serving Calories 137Saturated Fat 2gCholesterol 5mgSodium 160mgCarbohydrates 19gFiber 1gSugar 11gProtein 1g
no eggs? Just making sure, before i make them. Yhanks
No eggs. Eggs tend to soften baked goods and that's not what you want here.
I found the dough to be quite dry before chilling and even worse once chilled.I added an egg to make a dough that I could roll out .Should there be perhaps 1/2 cup molasses in the recipe? I'm wondering what I could have done wrong.They turned out crisp and tasty once I made the adjustment.
I just add a squirting of milk to make it more workable.
I made this recipe for my Halloween Skeletons. They did turn out tasty, and crispy. However, I found the dough to be a bit dry and crumbly and a little hard to work with. But in the end good skeletons.
At 350° and rolled to 1/8" thick they were burned to a crop at 12 minutes. At 9 minutes they were well done. Not sure if it was my oven or the pan but usually my oven runs cool. But they taste great and have a good snap. Just watch the first batch carefully when you make for the first time. Going to try again.
The pans make a huge difference. I hate darker alloy metal pans. Aluminum bakeware is all I use. Much better regulation of heat.
I agree about the pans, I need to get some better ones. I did figure out that I probably used 1/3 cup of molasses instead of 1/4 cup. No doubt that made them more apt to burn. However when I tried making them again I did find the dough very crumbly and hard to handle/roll. I added a half tablespoon of molasses and a tablespoon of milk and it helped. My husband loves them. Says they are the closest to his grandmother's he's ever had. Thanks!
Can I replace the shortening with butter?
Can I use butter instead of shortening
Can the shortening be replaced with butter?