Ina Garten Ginger Snap Cookies Recipe
Ina Garten Ginger Snap Cookies Recipe is soft, chewy, and full of warm ginger flavor. This easy recipe shows you how to make Ina Garten Ginger Snap Cookies step by step with simple ingredients.
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
Use fresh spices for better flavor. Chill dough if too soft. Roll in sugar for sparkle. Avoid overbaking for soft centers. Store in airtight container for up to 1 week. Freeze extra dough up to 2 months.