Ina Garten’s Ginger Snap Cookies are a delightful blend of warm spices and sweet molasses, creating a crispy, flavorful treat that’s perfect for the holidays or any time you crave a classic cookie. These cookies have a wonderful balance of spice and sweetness, with a satisfying crunch that pairs perfectly with coffee, tea, or a glass of milk.

What are Ina Garten Ginger Snap Cookies?

Ginger snap cookies are a traditional spiced cookie made with ginger, cinnamon, and molasses. Ina Garten’s version stays true to the classic but adds her signature touch of quality and precision, resulting in cookies that are perfectly crisp, aromatic, and full of flavor.

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Reasons to Try Ina Garten Ginger Snap Cookies

Rich in flavor: Warm spices and molasses create a deliciously deep and cozy flavor.
Perfect texture: Crispy on the outside with a slight chew in the center.
Easy to make: Simple ingredients and straightforward steps make this recipe beginner-friendly.
Great for gifting: Ideal for holiday cookie exchanges or thoughtful homemade gifts.
Versatile treat: Enjoy them on their own or as part of a dessert spread.

Ingredients Needed to Make Ina Garten Ginger Snap Cookies

All-purpose flour: 2 cups.
Baking soda: 2 teaspoons.
Ground ginger: 1 teaspoon.
Cinnamon: 1 teaspoon.
Ground cloves: 1/2 teaspoon.
Salt: 1/4 teaspoon.
Unsalted butter: 3/4 cup (1 1/2 sticks), softened.
Granulated sugar: 1 cup, plus extra for rolling.
Egg: 1 large.
Molasses: 1/4 cup.

Instructions to Prepare Ina Garten Ginger Snap Cookies

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, ground cloves, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

Step 4: Add the Wet Ingredients

Beat in the egg and molasses until fully incorporated.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms.

Step 6: Shape the Cookies

Roll the dough into 1-inch balls. Roll each ball in granulated sugar and place them on the prepared baking sheets, spacing them about 2 inches apart.

Step 7: Bake the Cookies

Bake in the preheated oven for 10-12 minutes, or until the cookies are set and the tops are slightly cracked.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

What Goes Well With Ina Garten Ginger Snap Cookies

Coffee or tea: A hot beverage complements the spices perfectly.
Vanilla ice cream: Serve the cookies with a scoop for a simple dessert.
Cheesecake: Use crushed ginger snaps as a crust or garnish for cheesecake.
Hot chocolate: Dip the cookies in hot chocolate for a cozy treat.

Key Tips for Making Ina Garten Ginger Snap Cookies

Measure spices carefully: The right balance of spices ensures the perfect flavor.
Use room temperature butter: Softened butter creams are better with sugar for a lighter texture.
Don’t overbake: The cookies should just be set when removed from the oven to maintain a slight chew.
Roll in sugar: Rolling in granulated sugar gives the cookies their signature crisp exterior.
Cool completely: Allow the cookies to cool on a rack for maximum crunch.

Creative Variations of Ina Garten Ginger Snap Cookies

Add orange zest: Incorporate orange zest for a citrusy twist.
Dip in chocolate: Partially dip cooled cookies in melted dark or white chocolate for extra indulgence.
Make sandwich cookies: Spread cream cheese frosting or caramel between two cookies.
Add crystallized ginger: Mix finely chopped crystallized ginger into the dough for extra zing.
Spicy kick: Add a pinch of cayenne pepper for a subtle spicy heat.

Storage Guidelines for Ina Garten Ginger Snap Cookies

Room temperature: Store in an airtight container at room temperature for up to 1 week.
Freezing: Freeze the cookie dough balls or baked cookies in an airtight container for up to 3 months. Thaw before baking or serving.

FAQs

How do I keep ginger snap cookies crispy?

To keep ginger snap cookies crispy, store them in an airtight container at room temperature. Ensure they are completely cooled before storing, and add a sheet of parchment paper between layers to maintain their texture.

Can I freeze ginger snap cookie dough?

Yes, ginger snap cookie dough can be frozen. Roll the dough into balls, place them on a baking sheet to freeze until firm, then transfer to a freezer-safe bag or container. Bake directly from frozen, adding an extra minute or two to the baking time.

Why did my ginger snap cookies turn out soft?

Ginger snap cookies may turn out soft if they are underbaked. Ensure they bake until the edges are firm and the tops are slightly cracked. Cooling the cookies on a wire rack also helps maintain their crispness.

Can I substitute molasses in ginger snap cookies?

Yes, you can substitute molasses with dark corn syrup, maple syrup, or honey. Keep in mind that the flavor will be slightly different, as molasses adds a deep, rich taste to the cookies.

Wrapping Up

Ina Garten’s Ginger Snap Cookies are a classic treat that’s full of warm, comforting flavors.

Give this recipe a try and savor the rich, spiced goodness of homemade ginger snaps!

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