Ginger Snaps

Introduction

Ginger snaps are a spiced cookie that snaps cleanly when you bite into them—the result of rolling the dough thin, baking it just long enough, and letting it cool completely on a rack. The dough is dark from molasses and brown sugar, heavily spiced with ginger, cinnamon, cloves, and nutmeg, and comes together in a single bowl. They’re ideal for gift-giving, cookie boxes, or simply keeping on hand for a quick sweet bite with tea or coffee.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 7 minutes per batch
• Total Time: 2 hours 30 minutes (plus chilling)
• Servings: About 48 cookies

Ingredients

• 2 cups butter, melted
• 2 cups dark molasses
• 1 lb dark brown sugar
• 2 tsp cinnamon
• a little allspice
• 1 tsp ground cloves
• 1 tsp nutmeg
• 1 tbsp ground ginger
• a little black pepper
• 10-12 cups all-purpose flour

Instructions

1. Combine melted butter, molasses, sugar, and spices.
2. Add flour, mixing in 1 cup at a time up to 10 cups, working first with a fork, then by hand. Add another 1-2 cups flour just until the dough holds together.
3. Chill dough at least 2 hours in the refrigerator.
4. Preheat oven to 350°F.
5. Roll the dough out as thin as possible, and cut out shapes with cookie cutters.
6. Transfer cookie cutouts to a pan lined with parchment paper.
7. Bake cookies in the preheated oven for 7 minutes. Let cool on a rack.

Variations

Make them thicker and chewier: Roll the dough to ¼ inch instead of paper-thin, and bake for 9–10 minutes. The centers will stay slightly soft while the edges firm up.

Add warmth with black sesame: Stir 3 tablespoons of black sesame seeds into the dough after the flour is fully incorporated for a subtle nutty flavor and texture contrast.

Increase the spice punch: Add an extra ½ teaspoon of ground ginger and ¼ teaspoon of ground cloves if you prefer a sharper, warmer bite.

Dust with cinnamon sugar before baking: Mix 2 tablespoons cinnamon with ¼ cup sugar and sprinkle it over the rolled dough before cutting shapes. The topping will bake into a light crust.

Make a sandwich cookie: Once cooled, pair two cookies with a thin layer of softened butter creamed with powdered sugar and a pinch of ginger between them.

Tips for Success

Don’t skip the chill time. Two hours minimum lets the dough firm up and makes it much easier to roll thin without sticking. If you’re in a hurry, 1.5 hours works, but longer is better.

Roll between parchment sheets. Place the dough between two sheets of parchment paper before rolling. This prevents sticking and cleanup, and you can slide the bottom sheet directly onto the oven rack.

Watch the clock at 7 minutes. Ginger snaps should be firm and slightly darkened at the edges but still pliable when they come out of the oven. They’ll crisp completely as they cool. If you leave them in longer, they’ll be hard and bitter.

Let them cool on a rack, not the baking sheet. The pan retains heat and will continue baking the bottoms. A cooling rack stops the cooking process immediately and gives you the snap you’re after.

Cut shapes close together to minimize scraps. When you re-roll scraps, they become tougher. Plan your layout before cutting to get the most usable pieces in the first roll.

Storage and Reheating

FAQ

Why is my dough crumbly and won’t hold together?

You likely added too much flour or didn’t knead it enough by hand. The dough should come together into a cohesive mass, not a powder. Add the final 1–2 cups flour gradually and mix by hand until it just holds, then stop.

Can I use light molasses instead of dark?

Light molasses will work, but the cookies will be less deep and complex in flavor. Dark molasses contributes a strong, bitter-sweet note that’s central to the recipe. If you must substitute, use dark molasses or unsulfured molasses.

How thin should I actually roll the dough?

Roll it as thin as you can without tearing—aim for about ⅛ inch or the thickness of a dime. Paper-thin dough is what gives these cookies their signature snap rather than chew.

Can I make the dough ahead and freeze it?

Yes. Wrap the chilled dough tightly in plastic wrap and freeze for up to 1 month. Thaw it in the refrigerator overnight before rolling and baking. You won’t need to extend the bake time.