Ginger Snaps Recipe

Craving that irresistible snap and spicy ginger kick of a classic Nabisco Ginger Snap? This recipe delivers a perfect clone, letting you whip up a batch of these addictive cookies in your own kitchen! Our recipe is optimized for low-fat enjoyment – just four cookies contain roughly 2.5 grams of fat. We've added a touch of fresh ginger for extra zing, and refrigerating the dough overnight makes scooping super easy. Get ready for a flavor explosion that's sure to impress! Perfect for holiday baking or any time you need a delicious treat.

Prep Time 20 mins

Cook Time 24 mins

Calories 345.3 kcal

Protein 7g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Ginger Snaps

1/2 cup packed light or dark brown sugar
1 cup granulated sugar, plus extra for rolling
1/2 cup molasses
1/2 cup (113g) shortening
1 cup (2 sticks) unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2-4 tablespoons of water, as needed

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How to Make Ginger Snaps

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together 1 cup (200g) packed brown sugar, ½ cup (100g) granulated sugar, ½ cup (113g) shortening, ½ cup (113g) unsalted butter, 1 large egg, and 1 teaspoon vanilla extract until light and fluffy.
In a separate large bowl, whisk together 3 cups (375g) all-purpose flour, 1 teaspoon baking soda, 2 tablespoons ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and ½ teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in 2-4 tablespoons of water, as needed, to achieve a slightly sticky dough.
Cover the bowl and refrigerate the dough for at least 4 hours, or preferably overnight.
Once chilled, roll rounded teaspoonfuls of dough into 1-inch balls. Place them onto the prepared baking sheets, leaving about 2 inches between each cookie.
Optional: Roll the balls in granulated sugar before flattening.
Gently flatten each ball to about ⅛-inch thickness using the bottom of a glass or your hand.
Bake for 10-14 minutes, or until the edges are nicely browned and the cookies are crispy. Keep a close eye on them as ovens vary.
Let the cookies cool completely on the baking sheets before serving. Enjoy!