Ina Garten Ginger Snap Cookies are made with vegetable shortening, granulated sugar, table salt, baking soda, a large egg, molasses, King Arthur Unbleached All-Purpose Flour, ginger, cloves, and cinnamon. This traditional Ginger Snap Cookies recipe creates delicious cookies that take about 30 minutes to prepare and can serve up to 24 people.
🤎 Why You’ll Love This Ginger Snap Cookies Recipe:
- Classic Flavor: These cookies have a traditional ginger snap taste with a perfect balance of spices.
- Easy to Make: The recipe is straightforward and doesn’t require any special equipment or techniques.
- Versatile Texture: You can choose between soft and chewy or crispy and crunchy cookies by adjusting the baking time.
- Perfect for Sharing: These cookies are great for holiday gifts, parties, or just enjoying with family.
🥚 Ina Garten Ginger Snap Cookies Ingredients
- 3/4 cup (168g) vegetable shortening
- 1 cup (198g) granulated sugar
- 1/2 teaspoon table salt
- 2 teaspoons baking soda
- 1 large egg
- 1/3 cup (113g) molasses
- 2 1/3 cups (280g) King Arthur Unbleached All-Purpose Flour
- 1 1/2 teaspoons ginger (choose a middle ground)
- 1/2 teaspoon cloves
- 1 teaspoon cinnamon
- For coating: 1/4 cup (50g) granulated sugar + 1 teaspoon cinnamon
🍪 How To Make Ina Garten Ginger Snap Cookies
- Preheat and Prepare Pans: Preheat your oven to 375°F. Grease two baking sheets or line them with parchment paper.
- Mix Wet Ingredients: Beat shortening, sugar, salt, and baking soda until light and fluffy.
- Add Egg and Molasses: Add an egg and molasses to the mixture, and beat until combined.
- Add Dry Ingredients: Stir in flour and spices just until combined and you have a smooth dough.
- Prepare Coating: In a separate bowl, combine 1/4 cup sugar and 1 teaspoon cinnamon for coating.
- Form Dough Balls: Take small amounts of dough (about 1 inch) and roll them into balls.
- Coat Dough Balls: Roll the dough balls in the cinnamon-sugar mixture until coated.
- Bake: Place the coated dough balls onto the prepared baking sheets, leaving space between them. Bake the gingersnaps for 11 minutes for soft centers or 13 minutes for crunchy cookies.
- Cool and Store: Once baked, let the gingersnaps cool on the pan or a cooling rack. Once cooled, store them in an airtight container at room temperature.
💭Recipe Tips:
- Fresh Spices: Use fresh ginger, cloves, and cinnamon for the best taste. Old spices are not as strong.
- Don’t Overmix: Mix the dough just until everything is combined. Too much mixing can make the cookies hard.
- Chill the Dough: If your kitchen is warm, chill the dough for 30 minutes. This helps you shape it and stops it from spreading too much.
- Measure Well: Use a kitchen scale to measure ingredients like shortening and flour. This makes sure your cookies turn out the same every time.
- Baking Time: Bake for 11 minutes if you like soft cookies. Bake for 13 minutes if you want them crunchy. Watch them closely to avoid overbaking.
🍨 What To Serve With Ginger Snap Cookies?
Ginger Snap Cookies pair well with a cup of hot coffee, hot chocolate, or spiced tea. They also can be served alongside vanilla ice cream, whipped cream, or a glass of cold milk for a delicious dessert.
🎚 How To Store Leftovers Ginger Snap Cookies?
- Refrigerate: Store in an airtight container at room temperature for up to 1 week.
- Freeze: Place cookies in a freezer-safe bag or container and freeze for up to 3 months. To thaw, let the cookies sit at room temperature for a few hours before serving.
FAQ’S:
How Do I Know When The Cookies Are Done?
The cookies are done when the edges are firm and the centers are slightly soft. They will continue to firm up as they cool.
Can I Make The Dough Ahead Of Time?
Yes, you can make the dough ahead of time and refrigerate it for up to 24 hours. Just be sure to let it soften slightly before rolling it into balls.
Why Are My Cookies Spreading Too Much?
If your cookies are spreading too much, it could be because the dough is too warm. Try chilling the dough for 30 minutes before baking.
Why Are My Cookies Hard Instead Of Soft?
You might have overmixed the dough or baked them for too long. Mix just until combined and bake for 11 minutes for softer cookies.
Ina Garten Ginger Snap Cookies Nutrition Fact:
- Calories: 110
- Total Fat: 4.5g
- Saturated Fat: 1.5g
- Trans Fat: 1g
- Cholesterol: 5mg
- Sodium: 95mg
- Total Carbohydrates: 17g
- Dietary Fiber: 0.5g
- Sugars: 10g
- Protein: 1g
More Ina Garten Recipes:
- Ina Garten Jam Thumbprint Cookies
- Ina Garten Mexican Wedding Cookies
- Ina Garten Cowboy Cookies
- Ina Garten Lemon Ricotta Cookies
Ina Garten Ginger Snap Cookies
Description
Ina Garten Ginger Snap Cookies are made with vegetable shortening, granulated sugar, table salt, baking soda, a large egg, molasses, King Arthur Unbleached All-Purpose Flour, ginger, cloves, and cinnamon. This traditional Ginger Snap Cookies recipe creates delicious cookies that take about 30 minutes to prepare and can serve up to 24 people.
Ingredients
Instructions
- Preheat and Prepare Pans: Preheat your oven to 375°F. Grease two baking sheets or line them with parchment paper.
- Mix Wet Ingredients: Beat shortening, sugar, salt, and baking soda until light and fluffy.
- Add Egg and Molasses: Add an egg and molasses to the mixture, and beat until combined.
- Add Dry Ingredients: Stir in flour and spices just until combined and you have a smooth dough.
- Prepare Coating: In a separate bowl, combine 1/4 cup sugar and 1 teaspoon cinnamon for coating.
- Form Dough Balls: Take small amounts of dough (about 1 inch) and roll them into balls.
- Coat Dough Balls: Roll the dough balls in the cinnamon-sugar mixture until coated.
- Bake: Place the coated dough balls onto the prepared baking sheets, leaving space between them. Bake the gingersnaps for 11 minutes for soft centers or 13 minutes for crunchy cookies.
- Cool and Store: Once baked, let the gingersnaps cool on the pan or a cooling rack. Once cooled, store them in an airtight container at room temperature.
Notes
- Fresh Spices: Use fresh ginger, cloves, and cinnamon for the best taste. Old spices are not as strong.
- Don’t Overmix: Mix the dough just until everything is combined. Too much mixing can make the cookies hard.
- Chill the Dough: If your kitchen is warm, chill the dough for 30 minutes. This helps you shape it and stops it from spreading too much.
- Measure Well: Use a kitchen scale to measure ingredients like shortening and flour. This makes sure your cookies turn out the same every time.
- Baking Time: Bake for 11 minutes if you like soft cookies. Bake for 13 minutes if you want them crunchy. Watch them closely to avoid overbaking.