Forktionary

There's Gingersnaps Then There's Gingersnaps Recipe

Get ready to experience a gingersnap revelation! These exceptional cookies are elevated by the intense flavor of crystallized ginger. A family favorite, they're so good, you'll never want another gingersnap recipe again. This treasured recipe, originally from our local newspaper, delivers perfectly crisp edges and a chewy center. Prepare to be amazed!

Prep Time 15 mins
Cook Time 27 mins
Calories 145.4 kcal
Protein 3g
Rating 5.0 (3 Reviews)
There's Gingersnaps Then There's Gingersnaps 12

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for There's Gingersnaps Then There's Gingersnaps

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this There's Gingersnaps Then There's Gingersnaps? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make There's Gingersnaps Then There's Gingersnaps

  1. Pulse 1 cup of crystallized ginger in a food processor until pieces are about the size of small peas. Alternatively, finely chop by hand.
  2. Preheat oven to 350°F (175°C).
  3. In a stand mixer, cream together 1 cup (2 sticks) unsalted butter and ¾ cup packed light brown sugar until light and fluffy.
  4. With the mixer on medium speed, add 1 large egg and mix until fully combined.
  5. Add ½ cup molasses and mix until incorporated.
  6. Scrape down the sides of the bowl.
  7. In a small bowl, whisk together 1 teaspoon baking soda, 1 teaspoon ground ginger, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, ½ teaspoon salt.
  8. Add the dry ingredients to the wet ingredients and beat until thoroughly combined.
  9. Gradually add 2 ½ cups all-purpose flour to the bowl, reducing the mixer speed to low.
  10. Mix until just combined. Be careful not to overmix.
  11. Carefully scrape the sides and bottom of the bowl and mix briefly to incorporate all ingredients.
  12. Stir in the prepared crystallized ginger until evenly distributed.
  13. Use a 1-inch ice cream scoop or a large spoon to measure out balls of dough onto ungreased baking sheets.
  14. Gently flatten each dough ball with the heel of your hand and dip the tops into granulated sugar.
  15. Bake for 12-16 minutes, or until the edges are golden brown. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

43g

Fat

16g

Carbs

7g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts The Americas American Southern Vegetarian Fall Recipes Holiday Recipes Baking 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Preparation Desserts Cookies And Brownies Number Of Servings