Ina Garten Ginger Snap Cookies Recipe
Ginger snap cookies are a traditional spiced cookie made with ginger, cinnamon, and molasses. Ina Garten’s version stays true to the classic but adds her signature touch of quality and precision, resulting in cookies that are perfectly crisp, aromatic, and full of flavor.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- All-purpose flour: 2 cups.
- Baking soda: 2 teaspoons.
- Ground ginger: 1 teaspoon.
- Cinnamon: 1 teaspoon.
- Ground cloves: 1/2 teaspoon.
- Salt: 1/4 teaspoon.
- Unsalted butter: 3/4 cup (1 1/2 sticks), softened.
- Granulated sugar: 1 cup, plus extra for rolling.
- Egg: 1 large.
- Molasses: 1/4 cup.
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, ground cloves, and salt. Set aside.
Step 3: Cream the Butter and Sugar
- In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Step 4: Add the Wet Ingredients
- Beat in the egg and molasses until fully incorporated.
Step 5: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms.
Step 6: Shape the Cookies
- Roll the dough into 1-inch balls. Roll each ball in granulated sugar and place them on the prepared baking sheets, spacing them about 2 inches apart.
Step 7: Bake the Cookies
- Bake in the preheated oven for 10-12 minutes, or until the cookies are set and the tops are slightly cracked.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.