Ginger snaps were always a favorite in our house growing up! Although more traditionally baked closer to Christmas time, we would eat them year-round. They are so tasty dipped in a glass of milk or into a mug of hot tea on a rainy day. Cookies are a great recipe to bake with kids too, because they can help with just about every step, including rolling the cookie dough balls into coarse sugar. Don’t worry too much about overmixing these cookies if kids are helping with that task! So whether you’re like us and enjoy ginger snaps any time of year, or are wanting a treat to celebrate Christmas in July, keep reading for the tasty recipe below!
- 3/4 cup butter, softened
- 1 cup sugar
- 1 egg
- 1/4 cup molasses
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- additional 1/2 cup coarse sugar for rolling
- Preheat oven to 350 degrees and grease a baking sheet with butter or line with parchment paper.
- In a large bowl, mix butter and sugar together with a hand mixer until creamy. Add egg and molasses and mix until just combined.
- In a separate medium-sized bowl, mix all dry ingredients together – flour, salt, baking soda, cinnamon, cloves, and ginger.
- Add the dry ingredients to the mixing bowl a little bit at a time with the hand mixer on the lowest speed. Continue to mix on low speed until everything is together and a dough forms.
- Scoop dough into balls and roll the dough ball into the coarse sugar. Place on the baking sheet, about 12 per sheet. Do not flatten the balls, since they will spread out as they bake.
- Bake for 11-13 minutes. Leave them to sit on the baking sheet for 5 minutes and then transfer to a cooling rack.
Want to add a summery spin to these ginger snaps? Use them as cookies on the outside of an ice cream sandwich instead! They would be so tasty with classic vanilla ice cream, or even with strawberry ice cream. Sounds like a perfect summer snack to us!
Photography by Camilla Brenchley