These ginger snap cookies are oh-so-tasty and will make your home feel warm and cosy. Perfect if you’re looking for a seasonal baking treat!
Seasonal baking: My crispy and chewy ginger snap cookies
I love making these ginger snap cookies in the winter when the nights draw in. Crispy on the edges and chewy in the centre, they’re the perfect accompaniment to a cup of coffee or hot chocolate.
Plus, the spices and vanilla infuse your home, making it smell cosy and good enough to eat!
If you’re a fan of seasonal baking, you’ve got to try them. Here’s the recipe. Don’t forget to check out my dessert cookbook if you’re looking for more wintery baking ideas!
Here’s what you need to make 36 yummy ginger snap cookies:
PrintIngredients
- 170g unsalted butter (at room temperature)
- 250g granulated sugar
- 55g light brown sugar
- 1 large egg (at room temperature)
- 1/2 tsp vanilla extract
- 40g molasses
- 40g golden syrup
- 350g all-purpose flour
- 1 1/2 tsp baking soda
- 1 1/2 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp allspice
- A pinch of salt
My festive ginger snap cookie recipe:
- Preheat the oven to 180°C and line a cookie sheet with parchment paper
- Mix the spices, salt, and flour in a bowl and set aside
- Use a handheld electric mixer to beat the butter, light brown sugar and 150g of the granulated sugar until fluffy. Continue beating while adding the egg and vanilla, followed by the molasses and golden syrup.
- Switch the mixer to slow speed and add the spice and flour mixture. Stop mixing as soon as you have a smooth dough
- Using a tablespoon, scoop ½ tablespoon of dough and form it into a ball. Repeat until all the dough is used
- Dip the balls in the leftover granulated sugar and place them on the cookie sheet – make sure the balls are entirely coated, as this gives the cookies their crunch! Keep about 3-4cm between each cookie, as they will flatten and spread out in the oven
- Bake in the oven for 10 to 12 minutes until the cookies are nice and golden and are starting to crack
- Remove from the oven and place on a wire rack to cool
These cookies will last up to five days in an airtight container.
Making ginger snap cookies: my top tips
- You can freeze this recipe for when you’re in the mood for cookies! Just freeze the balls of dough before you roll them in sugar
- If your cookies don’t crack during baking, don’t panic. Let them cool on the wire rack for a few minutes, then gently press on them with the palm of your hand
Want more seasonal baking recipes? Check out my delicious dessert cookbook
I hope you enjoyed this recipe for ginger snap cookies. The wonderful thing about them is that they are easier to make than they look – perfect if you want to impress your friends at a festive party.
Let me know if you make them in the comments.
If you’re looking for more wonderful seasonal baking recipes that are easy to make, check out my new dessert cookbook, Sweet Love. It’s the perfect addition to your kitchen!