Do you love soft, chewy and spicy cookies? Then you must try the Ina Garten Ginger Snap Cookies Recipe. These cookies are warm, sweet and full of ginger flavor.
They are perfect with a cup of tea or coffee. Making them is simple and fun. In this post, I will show you how to make Ina Garten Ginger Snap Cookies, step by step.
I will also share the ingredients for Ina Garten Ginger Snap Cookies and some helpful tips to make them perfect every time.
My Experience With This Recipe
I tried the Ina Garten Ginger Snap Cookies Recipe last week. The aroma of ginger and molasses filled my kitchen.
The cookies came out soft inside and slightly crisp outside. I loved how easy it was to mix the dough.
Rolling the dough in sugar gave the cookies a pretty sparkle. My family enjoyed them with hot chocolate. This recipe quickly became my favorite for cozy evenings.
Recipe Card info
- Recipe Name: Ina Garten Ginger Snap Cookies
- Servings: 24 cookies
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 27 mins
- Course: Dessert
- Cuisine: American
- Calories: 120 kcal per serving
Equipment List
- Large mixing bowl
- Whisk
- Electric mixer or hand mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cooling rack
Ingredients You Need for Ina Garten Ginger Snap Cookies
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon water
- 1/4 cup molasses
- Additional granulated sugar for rolling
Step-by-Step Guide
- Preheat the Oven
Set your oven to 350°F (175°C). Line two baking sheets with parchment paper. This prevents cookies from sticking. - Mix Dry Ingredients
In a bowl, combine flour, ginger, baking soda, cinnamon, cloves and salt. Whisk them together until evenly mixed. - Cream Butter and Sugar
In a large bowl, beat butter and sugar until light and fluffy using a mixer. This makes cookies soft and tender. - Add Egg, Water and Molasses
Beat in egg, water and molasses until smooth. Make sure the mixture is creamy and fully combined. - Combine Wet and Dry Ingredients
Gradually add dry ingredients to wet mixture. Mix until a soft dough forms. Avoid overmixing to keep cookies tender. - Shape the Cookies
Scoop 1 tablespoon of dough. Roll into balls and coat with extra sugar. Place on prepared baking sheets, leaving space between cookies. - Bake the Cookies
Bake at 350°F (175°C) for 10–12 minutes. Cookies should be slightly puffed. They will firm as they cool. - Cool the Cookies
Let cookies cool on sheets for 5 minutes. Transfer to a wire rack to cool completely before serving.
Read More: Ina Garten Jam Thumbprint Cookies Recipe
Tips to Make the Best Ina Garten Ginger Snap Cookies
- Use fresh ginger and spices for strong flavor.
- Chill the dough for 15 minutes if too soft.
- Roll cookies in sugar for a sparkly finish.
- Do not overbake; cookies stay soft inside.
Common Mistakes to Avoid
- Overmixing dough makes cookies tough.
- Skipping parchment paper can burn the bottoms.
- Using old spices weakens the ginger flavor.
- Baking at wrong temperature can spread cookies too much.
Serving Suggestions
Serve these cookies with tea, coffee or hot chocolate. They also taste great with a scoop of vanilla ice cream. Perfect for holidays, gifts or cozy nights.
Variations You Can Try
- Add a pinch of nutmeg for extra warmth.
- Use dark molasses for a richer flavor.
- Dip half of the cookie in melted chocolate.
- Add chopped crystallized ginger for texture.
Storage and Reheating Tips
- Store in an airtight container at room temperature for 1 week.
- Freeze unbaked dough for up to 2 months.
- Reheat baked cookies in a 300°F oven for 5 minutes.
- Soft cookies can be refreshed in microwave for 10 seconds.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 120 kcal |
| Fat | 5 g |
| Carbs | 18 g |
| Protein | 1 g |
| Sugar | 10 g |
Health Benefits
Ginger in these cookies may help with digestion and reduce inflammation. Spices like cinnamon and cloves can boost metabolism. Enjoying these cookies in moderation is a tasty way to get some natural benefits.
Ina Garten Ginger Snap Cookies Recipe
Equipment
- Large mixing bowl
- Whisk
- Electric mixer or hand mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cooling rack
Ingredients
- 2 1/4 cups all-purpose flour All-purpose flour
- 2 teaspoons ground ginger Ground ginger
- 1 teaspoon baking soda Baking soda
- 3/4 teaspoon ground cinnamon Ground cinnamon
- 1/2 teaspoon ground cloves Ground cloves
- 1/4 teaspoon salt Salt
- 3/4 cup unsalted butter, softened Butter
- 1 cup granulated sugar Granulated sugar
- 1 large Egg
- 1 tablespoon water Water
- 1/4 cup molasses Molasses
- for rolling granulated sugar Extra sugar
Instructions
Preheat Oven
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. This prevents cookies from sticking and helps even baking.
Mix Dry Ingredients
- In a bowl, whisk flour, ginger, baking soda, cinnamon, cloves, and salt until fully combined and smooth. Set aside for later use.
Cream Butter and Sugar
- In a large bowl, beat butter and sugar until light and fluffy. This makes cookies soft and tender when baked.
Add Wet Ingredients
- Add egg, water, and molasses to the butter mixture. Beat until smooth and fully combined for a creamy dough.
Combine Wet and Dry Ingredients
- Gradually mix dry ingredients into the wet mixture. Combine gently to form a soft, cohesive dough. Avoid overmixing for tender cookies.
Shape the Cookies
- Scoop dough into 1-tablespoon balls. Roll each ball in extra sugar and place on prepared baking sheets. Leave space between cookies.
Bake Cookies
- Bake at 350°F (175°C) for 10–12 minutes. Cookies should puff slightly and crack on top. They firm as they cool.
Cool Cookies
- Cool cookies on baking sheets for 5 minutes. Transfer to a wire rack to cool completely before serving. Enjoy warm or at room temperature.
Notes
FAQs about Ina Garten Ginger Snap Cookies
Q1: Can I make these cookies gluten-free?
Yes. Replace all-purpose flour with a gluten-free flour blend. The texture may be slightly different but still delicious.
Q2: Can I use brown sugar instead of granulated sugar?
Yes. Brown sugar gives a richer, chewier texture. You may reduce molasses slightly if using brown sugar.
Q3: How long can I keep these cookies fresh?
Stored in an airtight container at room temperature, cookies stay fresh for 5–7 days. Freeze extra dough for longer storage.
Q4: Can I make smaller or larger cookies?
Yes. Adjust baking time accordingly. Smaller cookies bake faster, larger cookies may need extra minutes.
Final Thoughts
The Ina Garten Ginger Snap Cookies Recipe is simple and rewarding. With easy ingredients and clear steps, anyone can make them. The cookies are soft, sweet and full of spice.
They are perfect for holidays, snacks or gifts. Follow this guide for the best results. Enjoy baking and sharing these delicious treats with your loved ones.
Hi, I’m Emily Grace! I love cooking simple, tasty food that brings people together. On Bite Dive, I share easy recipes, fun food tips, and ideas to make every meal special. My kitchen is my happy place, and I’m so excited to share it with you!