Ina Garten Ginger Snap Cookies Recipe
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.
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.