Ultimate Chewy Ginger Snaps – ♥ Staff Favorite

House Chef Abbie Leeson USA USA
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30 cookies
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Not too tricky
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We love our ginger cookies a little puffy, soft and chewy, with plenty of ginger and spice! Slightly more or less flour will make a thicker or thinner cookie – adjust the flour to suit your preference.

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Preheat oven to 375°F (170°C). Line baking sheets with parchment paper, if desired. Stir dry ingredients together in a bowl. Set aside. See it
Beat butter and sugar in a large bowl with an electric mixer until light and creamy. See it
Beat in molasses and egg. See it
Add dry ingredients to wet mixture. Mix well. See it
Chop Cristalized Ginger and stir into mixture. Chill dough one hour for easier handling. See it
Form into 1-1/4-to 1-1/2-inch balls (about 3-cm), or use a cookie scoop. Roll balls in coarse sugar. See it
Place two inches apart on baking sheets. Bake 8-10 minutes. Remove from oven while centers are still soft. Let stand 1 minute. Cool completely on baking sheet or wire rack. Crinkled tops form as cookies cool.
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Bonus! Smash one scoop of vanilla ice cream between two cooled Ginger Snaps. Press cookies together to sandwich the ice cream. Serve immediately or wrap in plastic wrap and freeze. Repeat with additional cookies and ice cream. See it
Top tip

Ginger Cookie Ice Cream Sandwiches
If you prefer a thinner chewier cookie, use 285-300g flour; for puffier cookie use 300-340g flour. Measuring cups vary slightly and sometimes flour is more compacted or fluffed. We measure by lightly spooning flour into a level measuring cup and sweeping the top even with a knife. Either bleached or unbleached flour is fine.

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