Recipes

Ultimate Chewy Ginger Snaps – ♥ Staff Favorite

House Chef Abbie Leeson USA
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icon--seal icon--serving-size
30 cookies
icon--seal icon--difficulty
Not too tricky
icon--seal icon--time
30min

We love our ginger cookies a little puffy, soft and chewy, with plenty of ginger and spice! Slightly more or less flour will make a thicker or thinner cookie – adjust the flour to suit your preference.

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Ingredients
Metric
Cups
300g all-purpose flour* (plain flour) 2 teaspoons baking soda (bicarb of soda) 1 teaspoon ground ginger 1 teaspoon cinnamon ½ teaspoon ground cloves ½ teaspoon salt  170g unsalted butter, softened 200g granulated sugar (caster sugar) 85g/60ml dark molasses, preferably Black Strap 1 large egg 100g The Ginger People® Crystallized Ginger or Ginger Chips (chop finer if you wish) 100g coarse raw sugar (turbinado sugar)
2-1/4 cups plus 2 tablespoons all-purpose flour* (plain flour) 2 teaspoons baking soda (bicarb of soda) 1 teaspoon ground ginger 1 teaspoon cinnamon ½ teaspoon ground cloves ½ teaspoon salt  ¾ cup unsalted butter, softened 1 cup granulated sugar (caster sugar) ¼ cup dark molasses, preferably Black Strap 1 large egg 1/2 cup The Ginger People® Crystallized Ginger or Ginger Chips (chop finer if you wish) ½ cup coarse raw sugar (turbinado sugar)
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Directions
Preheat oven to 375°F (170°C). Line baking sheets with parchment paper, if desired.

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Stir dry ingredients together in a bowl. Set aside.
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Beat butter and sugar in a large bowl with an electric mixer until light and creamy.
Beat in molasses and egg. See it
Add dry ingredients to wet mixture. Mix well. See it
Chop Crystallized Ginger and stir into mixture. Chill dough one hour for easier handling. See it
Form into 1-1/4-to 1-1/2-inch balls (about 3 cm), or use a cookie scoop. Roll balls in coarse sugar. See it
Place two inches apart on baking sheets. Bake 8-10 minutes. Remove from oven while centers are still soft. Let stand 1 minute. Cool completely on baking sheet or wire rack. Crinkled tops form as cookies cool.
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Bonus! Smash one scoop of vanilla ice cream between two cooled Ginger Snaps. Press cookies together to sandwich the ice cream. Serve immediately or wrap in plastic wrap and freeze. Repeat with additional cookies and ice cream. See it
Top tip

Ginger Cookie Ice Cream Sandwiches
If you prefer a thinner chewier cookie, use 285-300g flour; for puffier cookie use 300-340g flour. Measuring cups vary slightly and sometimes flour is more compacted or fluffed. We measure by lightly spooning flour into a level measuring cup and sweeping the top even with a knife. Either bleached or unbleached flour is fine.

Abbie
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Our Chef
House Chef Abbie Leeson
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In this recipe
Ginger Chips - The Ginger People - Crystallized Ginger
Crystallized Ginger Chips Get product

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