When it comes to sweet treats, few can resist the allure of a crispy, spicy ginger snap. These classic cookies have been a favorite for generations, and with good reason – their perfect balance of zesty warmth and sugary charm is hard to beat. But what makes a truly great ginger snap? Is it the use of molasses, coconut sugar, or other creative twists on traditional recipes?
In this article, we’ll explore 18 mouthwatering variations on the classic ginger snap recipe, from chewy and soft-baked to crispy and crunchy. Whether you’re a spice lover, a chocolate fanatic, or just looking for a new favorite cookie, there’s something on this list for everyone. So grab your mixing bowls, preheat your oven, and get ready to experience the irresistible crunch of the perfect ginger snap.
Classic Molasses Ginger Snaps
Classic Molasses Ginger Snaps Recipe
These soft-spoken treats are a perfect blend of sweet and savory, with the warmth of ginger and the richness of molasses. A classic favorite for any cookie lover!
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon salt
– 1 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 1/4 cup molasses
– 2 large eggs
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, cinnamon, ginger, and salt in a medium bowl.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in molasses and eggs until well combined.
4. Gradually mix dry ingredients into wet ingredients until a dough forms.
5. Roll out dough to about 1/8 inch thickness. Cut into desired shapes (circles or strips work well).
6. Place on prepared baking sheet, leaving about 1 inch of space between each cookie.
7. Bake for 10-12 minutes, or until edges are lightly golden.
Yield: About 24 cookies
Chewy Ginger Snap Cookies
These soft-baked cookies combine the warmth of ginger with a hint of spice, making them perfect for snacking or sharing.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon ground ginger
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cloves
– 1 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 1/4 cup light brown sugar
– 2 large eggs
– Decorative icing and sprinkles (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, and cloves. Set aside.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs until well combined.
4. Gradually mix in the dry ingredients until a dough forms.
5. Scoop tablespoon-sized balls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
6. Bake for 12-14 minutes or until edges are lightly golden.
7. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 12-14 minutes
Vegan Ginger Snaps with Coconut Sugar
These chewy cookies combine the warmth of ginger with the richness of coconut sugar, perfect for a sweet and spicy treat. With only 7 ingredients, this recipe is easy to make and packed with flavor.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup coconut sugar
– 1/4 cup vegan butter (melted)
– 2 tablespoons crystallized ginger, finely chopped
– 1 teaspoon baking soda
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, oats, and coconut sugar.
3. Add the melted vegan butter, chopped ginger, baking soda, and salt. Mix until a dough forms.
4. Roll out the dough to about 1/4 inch thickness. Cut into desired shapes.
5. Place on prepared baking sheet, leaving about 1 inch space between each cookie.
6. Bake for 12-14 minutes or until lightly golden.
Cooking Time: 12-14 minutes
Gluten-Free Ginger Snap Bites
Perfect for snacking or as a sweet accompaniment to your favorite beverages, these gluten-free ginger snap bites are easy to make and packed with flavor. With a hint of spice from crystallized ginger, they’re sure to satisfy your cravings.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 1/2 teaspoon baking soda
– 1/2 teaspoon ground ginger
– 1/4 teaspoon crystallized ginger, finely chopped
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and baking soda.
3. Add softened butter and mix until a dough forms.
4. Stir in ground ginger, crystallized ginger, and salt.
5. Roll out dough on a floured surface to about 1/8 inch thickness.
6. Cut into desired shapes using a cookie cutter or a glass.
7. Place on prepared baking sheet, leaving space between each bite.
8. Bake for 10-12 minutes, or until edges are lightly golden.
Cooking Time: 10-12 minutes
Orange Zest Ginger Snaps
These crispy, flavorful cookies are infused with the warmth of ginger and the brightness of orange zest, perfect for a delightful treat or snack. With just a few simple ingredients and steps, you can enjoy these snappy wonders at home.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup unsalted butter, softened
– 1/4 cup granulated sugar
– 1/4 cup orange zest (from about 2 oranges)
– 2 teaspoons ground ginger
– 1/2 teaspoon baking soda
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and baking soda.
3. In a separate bowl, cream butter until light. Add orange zest and ginger; mix until well combined.
4. Gradually add dry ingredients to wet mixture; mix until a dough forms.
5. Roll out dough on a floured surface to about 1/8 inch thickness. Cut into desired shapes.
6. Place cookies on prepared baking sheet, leaving space between each cookie.
7. Bake for 12-15 minutes or until edges are lightly golden.
Cooking Time: 12-15 minutes
Spiced Chocolate-Dipped Ginger Snaps
Experience the perfect blend of warm spices and rich chocolate with these delightful treats.
Ingredients:
– 1 cup ginger snaps
– 1/2 cup white chocolate chips
– 1 tablespoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
Instructions:
1. Melt the white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
2. In a small bowl, mix together the cinnamon, nutmeg, and cloves.
3. Dip each ginger snap into the melted white chocolate, coating about half of the cookie.
4. Immediately sprinkle the spice mixture over the wet chocolate before it hardens.
5. Place the dipped cookies on a parchment-lined baking sheet and refrigerate for at least 30 minutes to set.
Cooking Time:
– Preparation time: 10 minutes
– Chilling time: 30 minutes
– Total time: 40 minutes
Maple Glazed Ginger Snaps
Add a touch of warmth and spice to your snacking routine with these sweet and tangy Maple Glazed Ginger Snaps.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon ground ginger
– 1/4 cup crystallized ginger, finely chopped
– 1/4 cup pure maple syrup
– 1/4 cup brown sugar
– 1/2 cup unsalted butter, softened
– 1 large egg
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and ground ginger.
3. In a large bowl, cream together butter and sugars until light and fluffy. Beat in the egg.
4. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
5. Roll out the dough on a floured surface to about 1/8 inch thickness. Cut into desired shapes.
6. Bake for 12-15 minutes or until edges are lightly golden. Allow cookies to cool before glazing.
Glaze:
– Whisk together maple syrup and brown sugar until smooth. Drizzle over cooled cookies.
Cooking Time: 12-15 minutes
Ginger Snap Sandwich Cookies with Lemon Cream
These chewy ginger snap cookies get a bright and tangy makeover when paired with a dollop of lemon cream. The perfect combination for those who love a little zing in their desserts!
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon ground ginger
– 1/4 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 1/4 cup brown sugar
– 2 large eggs
– 1 tablespoon lemon juice
– Salt to taste
– Lemon cream (see below)
Lemon Cream:
– 8 ounces heavy cream
– 2 tablespoons unsalted butter, softened
– 2 tablespoons confectioners’ sugar
– 1 teaspoon grated lemon zest
– 1-2 drops lemon extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and ginger.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and lemon juice.
4. Gradually mix in the dry ingredients until just combined.
5. Scoop tablespoon-sized balls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
6. Bake for 10-12 minutes or until edges are set.
7. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Assemble:
1. Spread a dollop of lemon cream on one half of a cooled cookie.
2. Top with another cookie to create a sandwich.
3. Serve and enjoy!
Cooking Time: 10-12 minutes per batch
Brown Butter Ginger Snaps
These chewy snaps are infused with the warm, spicy flavors of brown butter and crystallized ginger, making them a perfect treat for any time of day.
Ingredients:
– 1 cup (2 sticks) unsalted butter, at room temperature
– 1/4 cup granulated sugar
– 1/4 cup packed light brown sugar
– 1/2 teaspoon ground ginger
– 1/4 teaspoon salt
– 1 3/4 cups all-purpose flour
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and salt. Set aside.
3. In a large skillet, melt butter over medium heat. Cook, stirring occasionally, until browned and fragrant, about 5-7 minutes.
4. Remove from heat and stir in sugar, brown sugar, and ginger until combined.
5. Gradually add the flour mixture to the skillet, stirring until just combined.
6. Drop by tablespoonfuls onto prepared baking sheet, spacing evenly apart.
7. Bake for 12-15 minutes or until golden brown. Cool on baking sheet for 5 minutes before transferring to a wire rack.
Cooking Time: 15-17 minutes
Ginger Snap Ice Cream Sandwiches
Get ready for a refreshing twist on the classic ice cream sandwich! This recipe combines creamy ginger snap ice cream with crunchy cookies and a hint of spice.
Ingredients:
– 1 pint ginger snap ice cream
– 12-15 ginger snaps, crushed into crumbs
– 6-8 whole ginger snaps, for assembling sandwiches
Instructions:
1. Scoop the ginger snap ice cream into balls, about 1-inch in diameter.
2. Place a small spoonful of the ice cream on the bottom half of a whole ginger snap cookie.
3. Sprinkle crushed ginger snaps over the top of the ice cream.
4. Sandwich with another ginger snap cookie to create a sandwich.
5. Repeat with remaining ingredients.
Cooking Time:
– None! This recipe is ready in just a few minutes.
Pumpkin Spice Ginger Snaps
These soft-baked cookies combine the comforting flavors of pumpkin, ginger, and warm spices to create a delightful fall treat. Perfect for snacking or sharing with friends and family.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/4 cup canned pumpkin puree
– 1 egg
– Water, as needed
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in pumpkin puree and egg.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. If too sticky, add water as needed.
5. Roll out the dough on a lightly floured surface to about 1/8 inch thickness. Cut into desired shapes.
6. Place on prepared baking sheet, leaving about 2 inches of space between each snap.
7. Bake for 12-15 minutes or until edges are lightly golden.
Cooking Time: 12-15 minutes
Cardamom-Infused Ginger Snaps
These aromatic snaps combine the warmth of ginger with the sweet, spicy flavor of cardamom. Perfect for a special treat or gift.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup confectioners’ sugar
– 1/4 teaspoon baking soda
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground cardamom
– 1/4 cup unsalted butter, softened
– 1 tablespoon honey
– 1 large egg
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and baking soda.
3. In a separate bowl, cream together butter and honey until smooth. Beat in egg until well combined.
4. Add ginger and cardamom to the wet ingredients; mix until combined.
5. Gradually add dry ingredients to wet ingredients; mix until a dough forms.
6. Roll out dough to about 1/8 inch thickness. Cut into desired shapes.
7. Place snaps on prepared baking sheet, leaving space between each cookie.
8. Bake for 12-15 minutes or until lightly golden.
Cooking Time: 12-15 minutes
Ginger Snap Crust Cheesecake Bars
These bite-sized bars combine the warmth of ginger snap crust with the creaminess of cheesecake, making them perfect for snacking or serving at your next gathering.
Ingredients:
– 1 1/2 cups gingersnap cookies, crushed
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 12 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, mix crushed gingersnap cookies and sugar. Stir in melted butter until combined.
3. Press cookie mixture into prepared baking dish.
4. Beat cream cheese, sugar, eggs, and vanilla extract until smooth.
5. Pour cheesecake batter over crust.
6. Bake for 25-30 minutes or until edges are set and center is slightly jiggly.
7. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 25-30 minutes
Chai-Spiced Ginger Snaps
These chewy cookies combine the spices of traditional chai tea with the warmth and comfort of ginger snaps, making them a perfect treat for any time of year.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon ground black pepper
– 1/2 cup crystallized ginger, finely chopped
– 1/2 cup unsalted butter, at room temperature
– 3/4 cup white granulated sugar
– 1/4 cup honey
– 2 large eggs
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, cardamom, and black pepper.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in honey and eggs.
4. Stir in chopped ginger and the dry ingredients until just combined.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
6. Bake for 12-14 minutes or until edges are set.
Cooking Time: 12-14 minutes
Ginger Snap Truffles with Dark Chocolate
These bite-sized treats combine the warmth of ginger snap cookies with the richness of dark chocolate, creating a unique and delicious flavor experience.
Ingredients:
– 1 cup crushed ginger snap cookies
– 1/2 cup unsalted butter, softened
– 1 teaspoon ground ginger
– 1 tablespoon honey
– 1 cup dark chocolate chips (at least 60% cocoa)
– Confectioners’ sugar, for dusting
Instructions:
1. In a medium bowl, combine crushed cookies, softened butter, and ground ginger. Mix until well combined.
2. Roll the mixture into small balls, about 1 inch in diameter. Place on a baking sheet lined with parchment paper.
3. Chill in the refrigerator for at least 30 minutes to firm up.
4. Melt dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
5. Roll each cookie ball into the melted chocolate, coating completely.
6. Place coated truffles on a parchment-lined baking sheet and refrigerate for at least 30 minutes to set.
7. Dust with confectioners’ sugar before serving.
Cooking Time: None necessary, as this recipe is chilled in the refrigerator.
Ginger Snap Granola Clusters
Start your day with a delicious and crunchy breakfast treat that combines the warmth of ginger with the sweetness of snaps.
Ingredients:
– 2 cups rolled oats
– 1 cup granola mix
– 1/2 cup honey
– 1/4 cup brown sugar
– 1/2 teaspoon ground ginger
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup chopped crystallized ginger, finely chopped
– 1 cup snap (gingerbread) cookies, crushed
Instructions:
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine oats, granola mix, honey, brown sugar, ginger, vanilla extract, and salt. Mix until well combined.
3. Stir in chopped crystallized ginger and crushed snap cookies.
4. Drop tablespoon-sized balls of the mixture onto the prepared baking sheet, leaving about 2 inches of space between each cluster.
5. Bake for 20-25 minutes or until lightly toasted.
6. Remove from oven and let cool completely on a wire rack.
Cooking Time: 20-25 minutes
Ginger Snap Thumbprint Cookies with Jam
These crispy cookies with a hint of ginger and a sweet surprise are perfect for satisfying your snacking cravings. With a crunchy snap and a chewy center, they’re sure to become a favorite.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 teaspoon ground ginger
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup unsalted butter, at room temperature
– 3/4 cup white granulated sugar
– 1 egg
– 1 tablespoon honey
– Jam or preserves of your choice (about 1/4 cup)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, ginger, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and honey.
4. Gradually mix in the dry ingredients until just combined.
5. Roll dough into balls, about 1 inch (2.5 cm) in diameter. Place on prepared baking sheet, leaving space between each cookie.
6. Use your thumb or a spoon to make an indentation in each cookie.
7. Fill with jam and bake for 10-12 minutes, or until edges are golden brown.
Cooking Time: 10-12 minutes
Ginger Snap Bark with White Chocolate
This seasonal treat combines the spicy warmth of ginger snap cookies with the creamy richness of white chocolate. Perfect for a cozy evening or as a gift, this bark is easy to make and sure to please.
Ingredients:
– 1 cup white chocolate chips
– 1/2 cup crushed ginger snap cookies (about 6-8 cookies)
– 1 tablespoon unsalted butter
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Line a baking sheet with parchment paper.
2. Melt the white chocolate chips in a microwave-safe bowl in 30-second increments, stirring between each interval, until smooth.
3. Stir in the crushed ginger snap cookies, butter, vanilla extract, and salt until well combined.
4. Pour the mixture onto the prepared baking sheet.
5. Refrigerate for at least 30 minutes to set.
6. Break into pieces and serve.
Cooking Time: 10-15 minutes (including cooling time)
Summary
Get ready to spice up your snack time with these 18 irresistibly crispy ginger snap recipes! From classic molasses ginger snaps to vegan and gluten-free options, there’s something for everyone. Discover how to add a zesty twist with orange zest or cardamom-infused flavors, or get creative with sandwich cookies, ice cream sandwiches, and more. Whether you’re in the mood for something sweet or savory, these recipes are sure to satisfy your cravings.