This Ina Garten Ginger Snap Cookies Recipe is warm, crispy, and full of flavor. Each cookie has the perfect mix of sweet and spicy taste.
These cookies are great with tea, coffee, or milk. They make your kitchen smell amazing while baking.
If you love cookies that are crunchy outside and soft inside, this is for you. The best part?
It’s simple to make at home. Let’s learn how to make Ina Garten Ginger Snap Cookies Recipe step by step and fill your home with cozy sweetness.
When I first introduced to Ina Garten Ginger Snap Cookies Recipe
I first tried these cookies during the winter holidays. A friend brought them to a small family party.
When I took the first bite, I loved the spicy ginger flavor and the crunch. Later, I asked for the recipe and found it was Ina Garten’s Ginger Snap Cookies.
Since then, I bake them every year. The smell of ginger, cinnamon, and cloves always reminds me of warmth and comfort.
Equipment List
You don’t need many tools for this recipe. Just a few basics:
- Mixing bowls
- Electric or hand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients You Need for Ina Garten Ginger Snap Cookies Recipe
Here are the ingredients for Ina Garten Ginger Snap Cookies Recipe:
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup unsalted butter (softened)
- 1 cup brown sugar
- 1 egg
- ¼ cup molasses
- Extra sugar for rolling
Step-by-Step Guide
1. Mix dry ingredients
In a bowl, mix flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
2. Cream butter and sugar
In another bowl, beat butter and brown sugar until soft and fluffy.
3. Add wet ingredients
Add egg and molasses to the butter mix. Beat until smooth.
4. Combine both mixtures
Slowly add the dry mix into the wet mix. Stir until it forms a dough.
5. Shape the cookies
Roll small dough balls and coat them with sugar.
6. Bake the cookies
Place on a baking sheet with space between each. Bake at 350°F (175°C) for 10–12 minutes.
7. Cool and enjoy
Let cookies cool on the rack before serving.
Tips to Make the Best Ina Garten Ginger Snap Cookies
- Use fresh ground ginger for strong flavor.
- Don’t overbake; they get crisp as they cool.
- Chill the dough for 30 minutes before baking.
- Store cookies in an airtight jar for lasting freshness.
FAQs about Ina Garten Ginger Snap Cookies Recipe
1. Can I use dark molasses?
Yes, it gives deeper color and rich flavor.
2. Can I make dough ahead of time?
Yes, keep it in the fridge for two days.
3. Why are my cookies soft?
You may underbake them; bake a bit longer.
4. Can I freeze these cookies?
Yes, freeze baked cookies for up to two months.
5. Can I add extra spice?
Of course! Add a pinch of nutmeg for warmth.
Final Thoughts
This Ina Garten Ginger Snap Cookies Recipe is perfect for holidays or any cozy day. The mix of ginger and sweetness makes them unforgettable.
They are simple, delicious, and loved by all ages. So gather your ingredients and bake these crunchy delights today. Nothing beats the smell and taste of homemade ginger snap cookies!
Ina Garten Ginger Snap Cookies Recipe
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup unsalted butter softened
- 1 cup brown sugar
- 1 egg
- ¼ cup molasses
- Extra sugar for rolling
Instructions
Mix dry ingredients
- In a bowl, mix flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
Cream butter and sugar
- In another bowl, beat butter and brown sugar until soft and fluffy.
Add wet ingredients
- Add egg and molasses to the butter mix. Beat until smooth.
Combine both mixtures
- Slowly add the dry mix into the wet mix. Stir until it forms a dough.
Shape the cookies
- Roll small dough balls and coat them with sugar.
Bake the cookies
- Place on a baking sheet with space between each. Bake at 350°F (175°C) for 10–12 minutes.
Cool and enjoy
- Let cookies cool on the rack before serving.
Notes
- Use fresh ground ginger for strong flavor.
- Don’t overbake; they get crisp as they cool.
- Chill the dough for 30 minutes before baking.
- Store cookies in an airtight jar for lasting freshness.
