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Scott Phillips

Yield: Yields about 40 cookies.

These snaps have a crunchy texture and a good, spicy warmth.


  • 7-1/2 oz. (1-2/3 cups) unbleached all-purpose flour
  • 1-1/2 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/4 tsp. table salt
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. freshly ground black pepper
  • 1/4 lb. (1/2 cup) unsalted butter, completely softened at room temperature
  • 3/4 cup packed dark brown sugar
  • 1 large egg yolk
  • 3 Tbs. molasses

Nutritional Information

  • Nutritional Sample Size based on 40 servings
  • Calories (kcal) : 60
  • Fat Calories (kcal): 20
  • Fat (g): 2.5
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0.5
  • Cholesterol (mg): 10
  • Sodium (mg): 35
  • Carbohydrates (g): 9
  • Fiber (g): 0
  • Protein (g): 1


  • In a medium bowl, whisk the flour, ginger, cinnamon, baking soda, salt, nutmeg, and pepper.
  • In a large bowl, beat the butter and brown sugar with a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 3 min. Add the egg yolk and molasses and mix until well blended, about 1 minute. Add the flour mixture and mix on medium-low speed until the dough is well blended and forms moist pebbles, 30 to 60 seconds.
  • Dump the dough onto an unfloured work surface; gently knead until it comes together. Shape into an 8-inch-long log about 1-1/2 inches in diameter and wrap in plastic. Refrigerate until firm, about 3 hours.
  • Position a rack in the center of the oven and heat the oven to 350°F. Line two large cookie sheets with parchment or nonstick baking liners.
  • Unwrap the dough and use a thin, sharp knife to cut the log into 3/16-inch slices. Arrange the slices about 1 inch apart on the sheets. Bake one sheet at a time until the cookies are slightly darker brown on the bottoms and around the edges, 10 to 12 min. Set the sheet on a rack to cool for 15 minutes. Transfer the cookies to a rack and let cool completely. When cool, store in airtight containers.
  • Ginger flavor intensifies with time, making these cookies excellent candidates for long keeping. When stored in an airtight container, the cookies remain impressively delicious for up to five days from baking. Well wrapped, the cookies will keep for several weeks in the freezer.


For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.


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Reviews (6 reviews)

  • cottoncandy | 12/09/2020

    Beautiful cookies, I made them as cutouts to trim our tree. Luckily I overcooked half the batch, because if not I would have eaten them all!! I added a little more ginger and cinnamon, just because.

  • User avater
    FlaHurricane | 12/27/2013

    Ginger Snaps have been my favorite cookie since I was a kid so when I came across this recipe I was elated. This is such a simple, no-fuss recipe that I had everything on hand plus I had some crystalized ginger in my pantry that I decided to chop and add to the top. They turned out perfect! This recipe produces a cookie with just the right amount of crunch, the perfect amount of spice and everything that makes a Ginger Snap pure heaven. When these were finished baking, I brewed a cup of Orange Pekoe Tea to have with them and realized that it's true when they say, "The simplest things are always the best."

  • KITKAT_1959 | 01/20/2012


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