English Ginger Snaps Recipe

Name: English Ginger Snaps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1/2 cup unsalted butter at room temperature; 1 cup white sugar; 2 cups sifted all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 teaspoons ground ginger; 1 teaspoon ground cloves; 1/2 teaspoon ground cinnamon; 1 large egg; 1 teaspoon white vinegar; 4 tablespoons molasses

Servings: persons

1/2 cup unsalted butter at room temperature
1 cup white sugar
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 large egg
1 teaspoon white vinegar
4 tablespoons molasses

1
Preheat oven to 325 degrees.
2
Cream the butter and the sugar.
3
Sift in the flour with the baking soda and add the salt.
4
Mix together the ginger, cloves and cinnamon and set aside.
5
Beat the egg, vinegar, spice mixture, molasses and flour into the creamed butter.
6
Using your hands, shape the dough into balls one inch in diameter.
7
Place them an inch apart on a baking sheet.
8
Slightly flatten the balls with the wet prongs of a fork.
9
Press again, with the prongs at right angles to the mark already made on the cookies, making a crosshatch pattern.
10
The cookies should be about one-half inch high.
11
Bake for 18 to 20 minutes.
12
Let the cookies cool on the baking sheets for five minutes.
13
Then remove them with a spatula and cool on a rack.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup unsalted butter at room temperature, 1 cup white sugar, 2 cups sifted all-purpose flour, 1 teaspoon baking soda, and more.

Yes, English Ginger Snaps falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

English Ginger Snaps

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