Ginger snap cookies are probably one of my favorite cookies of all time. Well, they may be tied with chocolate chip cookies.
Did You Know I Am Particular In What I Like To Eat?
Most of the people in my life know that I am a VERY picky eater. In fact, this last weekend I was on a girls weekend with my book club girlfriends and a recurring comment was – “we need to open your palate a little more Pasha”. What they don’t realize is very often a picky eater personality is accompanied with a stubborn personality trait 🤷♀️.
I Hate To Admit It- But I Am Even Picky With Ginger Snap Cookies…
Ginger is a very unique flavor and to be honest, I think it took me YEARS to try my mom’s ginger snap cookie recipe. The biggest reason is probably because I only like soft cookies and my mom always makes these cookies with a big ole snap to them (thus the name I know…).
So while my cookies have the ginger flavor – I leave out the snap part. And I half the amount of ginger and cinnamon in my mom’s original recipe. Besides being a picky eater, I am also quite averse to spice or strong flavors. What can I say?
That said, with these three changes to my mom’s recipe, these cookies are now in my top three favorites. Did you catch my pumpkin cookie recipe? That is in the top three too…
Here are the ingredients you will need to make these cookies (whether you make them soft or hard!):
- 1 cup sugar
- 3/4 cup butter (1.5 sticks)
- 1/4 cup molasses
- 1 beaten egg
- 2 cups flour
- 2 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
You might not be able to tell how I altered my mom’s recipe but hers called for 1 whole teaspoon of ginger and cinnamon and I added that /2 to make it less than half what my mom’s recipe calls for 🤪.
Here is the recipe for you to print out and/or save on Pinterest to make however strong or hard you would like to make it:
Ginger Snap Cookies
- Electric Mixer
- Measuring cups
- Measuring spoons
- Cookie Sheets
- 1 cup sugar
- ¾ cup butter
- ¼ cup molasses
- 1 egg
- 2 cups all purpose flour
- 2 ¼ tsp baking soda
- ½ tsp cinnamon I use a little less than this even!
- ½ tsp ground ginger I use a little less than this too
- ¼ tsp salt
- extra sugar for rolling
- Beat sugar and butter in electric mixer
- Add molasses and continue to mix
- Add egg and mix again
- Mix flour, baking soda, cinnamon, ginger, and salt together in a separate bowl
- Add to molasses mixture and mix thoroughly
- Put cookie dough in a smaller bowl
- Cover and chill in refridgerator for at least one hour up to overnight
- Roll dough into one inch balls
- Here is a ball next to a quarter for size
- Roll each ball in extra sugar in a separate bowl
- Place each ball two inches apart on an ungreased cookie sheet
- Bake at 360° for 5.5 – 6 minutes or until desired softness/hardness
Here is a photo of the bottoms of my cookies so that you know what to look for in your baking if you like your ginger snap cookies soft like I do!
My Favorite Baking Supplies
Williams Sonoma is my go to store for most of my kitchen accessories. About three years ago I bought these cookie sheets and am quite obsessed with them now! I also love my KitchenAid mixer that I have had for almost twenty years-truly a timeless addition to your kitchen! One more thing I personally enjoy having in my kitchen is seasonal spatulas. I have tried buying seasonal spatulas from other stores but in the end, the Williams Sonoma ones really are the best quality for the price that you are going to find! They have Fall and Christmas ones available right now!
These are all of my kitchen favorites for you to see:
I hope you enjoy this delicious family ginger snap cookies recipe of mine! If you end up baking them – please come back here to tell me what you think and if you changed anything! You can also find me on Instagram and throw me a DM there about your experience with these cookies!