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Classic old fashioned ginger snaps recipe cookies with crackled tops on a wooden table

Grandma's Classic Ginger Snaps

An old-fashioned ginger snaps recipe that delivers gorgeous crackled tops, crispy golden edges, and a perfect chewy center. Richly spiced with ginger, cinnamon, cloves, and dark molasses.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24
Course: Dessert, Snack
Cuisine: American
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups All-Purpose Flour 240g
  • 1 tablespoon Ground Ginger for that perfect ginger kick (8g)
  • 1 teaspoon Ground Cinnamon 3g
  • 0.5 teaspoon Ground Cloves 1.5g
  • 2 teaspoons Baking Soda 10g
  • 0.25 teaspoon Fine Sea Salt
  • 0.75 cup Unsalted Butter softened at room temperature (170g)
  • 1 cup Granulated White Sugar plus extra for rolling (200g)
  • 1 Large Egg at room temperature
  • 0.25 cup Dark Molasses do not use blackstrap molasses (60ml)

Equipment

  • 2 Baking sheets Lined with parchment paper
  • 1 Large mixing bowl Or stand mixer fitted with paddle attachment
  • 1 Medium mixing bowl, For dry ingredients
  • 1 Wire cooling rack For cooling the cookies
  • 1 Small shallow bowl For rolling the dough in sugar

Method
 

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. Put about ½ cup of extra granulated sugar in a small, shallow bowl for rolling.
  2. Whisk the Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, ground ginger, cinnamon, ground cloves, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened unsalted butter and 1 cup of granulated sugar on medium speed for about 2-3 minutes until light, fluffy, and well combined.
  4. Add Wet Ingredients: Add the large egg and dark molasses to the butter mixture. Beat on medium speed until completely smooth and fully incorporated, scraping down the sides of the bowl as needed.
  5. Combine Dry and Wet: Turn the mixer speed to low and slowly add the flour mixture. Mix just until a soft dough forms. Do not overmix the dough!
  6. Roll in Sugar: Roll the cookie dough into 1-inch balls (about 1 tablespoon of dough per cookie). Roll each ball generously in the bowl of granulated sugar until fully coated.
  7. Arrange and Bake: Place the sugar-coated balls on the prepared baking sheets, leaving about 2 inches of space between them to allow for spreading. Bake at 350°F (175°C) for 9 to 11 minutes. (Bake for 9 minutes for a softer center, or 11 minutes for a classic, extra crispy ginger snaps recipe finish).
  8. Cool: Let the cookies sit on the hot baking sheets for 5 minutes—they will crackle further as they settle. Transfer them to a wire cooling rack to cool completely.

Notes

- Molasses Selection: Make sure to use regular dark molasses like Grandma's brand. Do not use Blackstrap molasses, which is too bitter and strong.
- Storage Tip: Store in an airtight container at room temperature for up to 5 days. Put a slice of white bread in the container to keep them soft and chewy.
- Freezing: You can freeze cookie dough balls (already rolled in sugar) for up to 3 months. Bake straight from the freezer, adding 1-2 minutes to baking time.