Megan'S Ginger Snaps Recipe

Name: Megan'S Ginger Snaps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups whole wheat flour; 2 teaspoons baking soda; 2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1 teaspoon salt; 1/2 teaspoon ground cloves; 1/2 teaspoon ground nutmeg; 1 cup packed light brown sugar; 5 ounces unsalted butter, at room temperature; 3 ounces molasses; 1 large egg; 1 tablespoon grated fresh ginger; 5 ounces candied ginger, finely chopped; Demerara sugar, for coating

Servings: persons

1 3/4 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup packed light brown sugar
5 ounces unsalted butter, at room temperature
3 ounces molasses
1 large egg
1 tablespoon grated fresh ginger
5 ounces candied ginger, finely chopped
Demerara sugar, for coating

1
In a medium-sized mixing bowl, stir together the flour, baking soda, and dry spices.
2
In a separate mixing bowl, beat the brown sugar and butter until fluffy, 2 to 3 minutes.
3
Add the molasses, egg, and fresh ginger, and beat for an additional minute to combine.
4
Stir in the candied ginger.
5
Add the dry ingredients to the wet, and stir to combine.
6
Refrigerate the dough for at least 1 hour and up to overnight.
7
When you are ready to bake the cookies, preheat the oven to 350u00b0 F.
8
Line a baking sheet with parchment paper.
9
Pour about 1/2 cup of the demerara sugar (or another raw cane sugar) onto a plate or shallow bowl.
10
For each cookie, take 2 tablespoons of dough, roll it between your palms, and coat with sugar.
11
Place each dough ball on the lined baking sheet, leaving a few inches between each one, as they will spread.
12
Bake for 12 to 15 minutes (12 will give you a chewier cookie, 15 a crunchier one).
13
Let cool on the baking sheet for 1 minute, then transfer to a cooling rack to cool completely. These cookies will keep, covered, for 1 week.

714

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 3/4 cups whole wheat flour, 2 teaspoons baking soda, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, and more.

Yes, Megan'S 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.

That's it — enjoy your meal!

Megan'S Ginger Snaps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions