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The Best Ginger Snaps Recipe

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.

Ginger Snaps with snowflake design decoration

Cookies with royal icing decoration.

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.

Ginger is such a warm, comforting spice.

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.

Ginger snaps on a pale blue plate

Ginger snaps

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.

Best Christmas Baking Recipes photo collage

Best Christmas Baking Recipes

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Originally published December 2015. Updated November 2019 to provide nutritional information and a new printable recipe page.

Ginger Snaps with snowflake design decoration
Yield: 24 three inch cookies

The Best Ginger Snaps

Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes

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 1/2 tbsp ginger
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup shortening
  • 1/4 cup butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/4 cup molasses

FOR THE ROYAL ICING

  • 1 large egg white
  • About 1 1/4 cups icing sugar, powdered sugar icing sugar (powdered sugar)
  • pinch cream of tartar

Instructions

  1. Sift together the flour, ginger, baking soda, cinnamon and salt and set aside.
  2. Cream together the shortening, butter, sugars and molasses until light and fluffy.
  3. Fold in the dry ingredient mixture until a soft dough forms.
  4. Refrigerate for a couple of hours until the dough is well chilled.
  5. Preheat oven to 350 degrees F.
  6. Roll out to about 1/8 of an inch or a little thicker.
  7. Use cookie cutters to cut out the cookies and transfer to a parchment paper lined baking sheet.
  8. 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.
  9. Store in airtight containers. Freezes well.

TO MAKE THE ROYAL ICING

  1. Beat together the egg white, cream of tartar and about 1 cup of the icing sugar until light and fluffy.
  2. Beat in the remaining icing sugar a tablespoon at a time until the icing reaches a spreadable consistency.
  3. 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

24

Serving Size

24 3 inch cookies

Amount Per Serving Calories 137Saturated Fat 2gCholesterol 5mgSodium 160mgCarbohydrates 19gFiber 1gSugar 11gProtein 1g

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Ruth Hawco

Saturday 28th of November 2020

Mixture won't mix to make balls - can I add something so yhat i don't have to throw everything out 😣

Barb Hillier

Saturday 31st of October 2020

Can I use butter instead of shortening

William Lundy

Thursday 12th of December 2019

I note the concerns about no eggs and crumbliness above. I must admit I was skeptical, but two things seemed to have helped. I let the dough rest for 24 h before using. When I rolled it, I found better success rolling it between two sheets of parchment. A piece about the size of an orange rolled out thin enough to produce 6-7 cookies with 2.5" diameter. Another tip: be generous with your ginger so you get that characteristic "bite".

Christine

Monday 2nd of December 2019

Hi Barry, fresh or powdered ginger? I'm assuming powdered but just checking :) Thanks - my mouth is watering for these!!

Elsie

Saturday 30th of November 2019

Can I replace the shortening with butter?

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