Ultimate Gingersnaps Recipe

Name: Ultimate Gingersnaps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup drained chunks candied ginger in syrup, plus 1/4 cup syrup; 1/4 cup light molasses; 1 1/2 tablespoons chopped fresh ginger; 2 teaspoons ground ginger; 1 cup firmly packed dark brown sugar; About 3/4 cup (3/8 lb.) butter or margarine, at room temperature; 1 large egg; 2 1/4 cups all-purpose flour; 2 teaspoons baking soda; 1/2 teaspoon salt; 1/4 cup granulated sugar

Servings: persons

1/2 cup drained chunks candied ginger in syrup, plus 1/4 cup syrup
1/4 cup light molasses
1 1/2 tablespoons chopped fresh ginger
2 teaspoons ground ginger
1 cup firmly packed dark brown sugar
About 3/4 cup (3/8 lb.) butter or margarine, at room temperature
1 large egg
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup granulated sugar

1
In a blender, whirl candied ginger and syrup, molasses, fresh ginger, and ground ginger until smooth. Scrape into a large bowl. Add brown sugar and 3/4 cup butter, and beat with a mixer at medium speed until well blended. Add egg and beat until blended.
2
In another bowl, mix flour, baking soda, and salt. Add to ginger mixture and stir, then beat until blended. Cover dough with plastic wrap and chill until firm to touch, about 1 1/4 hours in the freezer or 4 hours in the refrigerator.
3
Pour granulated sugar into a small bowl. Shape dough, 2 tablespoons at a time, into 1 1/2-inch balls and roll in sugar to coat. Set balls 2 inches apart on buttered 12- by 15-inch baking sheets.
4
Bake 2 pans at a time in a 325u00b0 oven until cookie edges spring back when lightly pressed but centers are still soft, 15 to 18 minutes; switch pan positions halfway through baking. Let cookies stand 1 minute on pans, then transfer with a wide spatula to racks to cool. Serve, or store airtight up to 3 weeks; freeze to store longer.
5
Nutritional analysis per cookie.

569

kcal

Calories

Fat

125

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

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How did you like this recipe?

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 drained chunks candied ginger in syrup, plus 1/4 cup syrup, 1/4 cup light molasses, 1 1/2 tablespoons chopped fresh ginger, 2 teaspoons ground ginger, and more.

Yes, Ultimate Gingersnaps 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!

Ultimate Gingersnaps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions