Megan's Ginger Snaps

November 20, 2013
1 Ratings
Photo by Megan Fleiner
  • Makes 42 cookies
Author Notes

The perfect holiday cookie, with three types of ginger! —Passports & Pancakes

What You'll Need
  • 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 350° 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.

See what other Food52ers are saying.

  • Miss_Karen
  • alamesa
  • Weronika
  • kumalavula
  • AntoniaJames

17 Reviews

mich March 12, 2018
These cookies are fantastic! I made 2-teaspoon balls and got 45. No changes to recipe needed, they are perfect at 15 minutes baked. I will make these again although I was mighty tired of chopping ingredients! My dough was fine even after leaving it in fridge for 3 days.
Miss_Karen January 20, 2018
I would just send these over the top by using ginger sugar instead of the Demerara... OMG! Snarf!
Janet December 14, 2014
I'm eating these for breakfast right now--they turned out great! I used half whole wheat flour and half rye flour. I made them using 1 Tbsp of dough and put 20 dough balls per full sheet pan. I would have had more cookies but I ate some of the dough. Anyway, they're very thin and crispy but chewy toward the middle. Great recipe!
alamesa December 8, 2014
In the end I cooked them a little longer and they were a hit! Super gingery. Next time I won't bake them for so long as would like them a little softer and chewier. Great cookies!
Weronika December 7, 2014
I made these using the prescribed amount of dough and after baking them (8 cookies) on a standard sized cookie sheet they were all touching. I then made them (8 again) using one tbsp of dough. I baked them for ten minutes and they are thin, chewy and super flavorful! Definitely making these again next Christmas!
alamesa December 7, 2014
I'm just making these now. Used the exact measurements described but 2 tablespoons of dough per cookie has made about 20. No way could this make 48. Maybe is should be 2 teaspoons? Anyway, mine look good and thick which is how I like 'em!
alamesa December 7, 2014
But this means they're looking like they'll need more than 12 minutes at the moment.
kumalavula November 23, 2014
these were straightforward to make and yielded and amazingly flavorful result.
i baked them on the shorter side so they'd be chewy and added the prescribed amount of candied ginger which i didn't think was too much at all.
Tinaindenver January 11, 2014
Made some last weekend. Delicious. Not sure how much candied ginger I put in. I just used what I had, which looked like about a quarter cup and it was fine.
SeaGrey December 10, 2013
I really appreciate the whole wheat flour. For me, nothing says comfort on a cold day like Ginger snaps dunked in a cup of tea.
Blythe H. September 8, 2014
Are these cookies crunchy?
Megan T. November 23, 2014
Did anyone every say if they were chewy or crunchy in consistency?
writermothernyc September 28, 2015
depends how long u cook them
Art December 10, 2013
We used the full amount of ginger and they are excellent. 2T makes too large of a cookie though.
Art December 8, 2013
Has anyone made these? 5 oz. of candied ginger seems like an awful lot to me.
meganvt01 December 9, 2013
I thought the same thing and just added half the candied ginger. I think that the full amount would be fine - there is so much molassas it really needs all that ginger. They were fantastic!
AntoniaJames November 21, 2013
These look marvelous. So much spice! Thank you for posting this recipe. ;o)