Old Fashioned Ginger Snaps
These Old Fashioned Ginger Snaps are just that – old fashioned. There’s nothing fancy here. Just classic spices, and soft, chewy, buttery goodness.
If you read our blog at all, you know we’re all about fun themes and combining flavors. However, there are times when we like to get back to basics, and that’s exactly what we’ve done with these ginger snaps. They’re just plain good!
These Old Fashioned Ginger Snaps are so good, and they’re such a great cookie to have around any time of year! They’re fun to make, and this old recipe will take you back to when you were a kid at Grandma’s house. This is one you’ll want to make again and again.
Table of contents
❤️ Why You’ll Love This Recipe
- It’s a classic holiday cookie recipe that everyone loves.
- Cloves, ginger, and cinnamon make a festive flavor combination.
- These cookies make a great snack at your next gathering or a gift when presented in a tin.
🛒Ingredients
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
This is a classic cookie recipe that only uses a few kitchen staples. You probably have most of them in your kitchen already. We’re listing the highlights below, but you’ll find the complete list of ingredients along with amounts in the recipe card at the end of the post.
- Ginger
- Cloves
- Cinnamon
- Butter
- Margarin
- Molasses
- Coarse decorating sugar
🔪 How to Make Old Fashioned Ginger Snaps
Making this recipe is so easy. It only takes a few minutes, and you’ll be on your way to delicious ginger and cinnamon cookie deliciousness.
Step 1: Prep
Preheat the oven to 350 degrees and line 2 cookie sheets with parchment paper.
Step 2: Combine the Wet Ingredients
Mix the butter, margarine, sugar, eggs, and molasses in a stand mixer or with a hand mixer until smooth and creamy.
Step 3: Combine the Dry Ingredients
In another bowl, mix the flour, baking soda, salt, cloves, ginger, and cinnamon. Sift together until fully mixed.
Step 4: Make the Dough
Add the dry ingredients to the wet and mix until a smooth dough has formed.
Step 5: Scoop
Scoop out the cookie dough with a cookie scoop and roll it into balls. Then, roll the balls in coarse decorating sugar. Place the balls on the cookie sheets.
Step 6: Bake
Bake the ginger snaps for 12 to 15 minutes or until the edges just being to brown. Remove the cookies to a wire rack to cool completely. Enjoy!
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Chocolate Chips – Add chocolate chips for chocolate chip ginger snaps.
- Frosted – Combine buttercream frosting with cloves, ginger, and cinnamon to create ginger snap frosting and frost the cookies.
- Nothing – Don’t do anything! LOL. Sometimes, you just don’t need to change a thing.
If you love this holiday classic, then check out these chewy pumpkin cookies. They’re perfect for the season!
🥄 Equipment
These simple cookies only take a few simple pieces of kitchen equipment.
- Measuring cups and spoons
- Stand or hand mixer
- Parchment paper
- Cookie sheets
- Cookie scoop
- Wire rack
🥫 Storage
These cookies will last for up to a week in an air-tight container at room temperature. For longer storage, freeze them in single layers separated by wax paper in an air-tight, freezer-safe container for up to 3 months.
💭 Tips
These cookies are incredibly easy to make, so we only have a couple of tips. It’s incredibly difficult to mess them up. Yay!
- Sift your dry ingredients together to get the best texture.
- It’s important to remove the cookies from the oven as soon as the edges being to brown for nice, chewy cookies.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Ginger snaps originated in Europe and came to North America via German, Dutch, and English settlers. The name ginger snap comes from the German or Middle Dutch word, snappen, meaning to grab quickly.
Butter makes a richer flavor, but margarine makes a softer texture. We use both to get the best of both worlds.
Open-air freeze them on baking sheets, then place the frozen cookies in single layers separated by wax paper in an air-tight, freezer-safe container. Freeze for up to 3 months.
🍽 More Recipes
Do you enjoy cookies? Then try these delicious recipes:
📌 PIN IT!!
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Old Fashioned Ginger Snaps
Equipment
- Measuring Cups and Spoons
- Stand or hand mixer
- parchment paper
- Cookie sheets
- Cookie scoop
- Wire rack
Ingredients
- 4 cups Flour
- 4 teaspoons Baking Soda
- ½ teaspoon Salt
- 1 teaspoon Cloves
- 1 teaspoon Ginger
- 1 teaspoon Cinnamon
- 2 cups Sugar
- 1 cup Butter
- ½ cup Margarine
- ½ cup Molasses
- 2 Eggs
- Coarse Decorating Sugars
Instructions
- In the mixing bowl of a stand mixer, add the Butter, Margarine, Sugar, Eggs and Molasses, and mix together until smooth and creamy.
- In a separate bowl, add the Flour, Baking Soda, Salt, Cloves, Ginger, and Cinnamon, and sift together until completely mixed.
- Add to the mixing bowl, and mix until blended and a smooth dough has formed.
- Heat the oven to 350 degrees, and line 2 cookie sheets with Parchment Paper.
- Scoop the Cookie Dough with a cookie scoop, and roll into balls, and roll the balls in the coarse Decorating Sugars. Place on the Parchment Paper lined Cookie Sheets, and bake for 12 to 15 minutes, or until the edges are just beginning to brown.
- Repeat until all the dough has been scooped and baked. Remove Cookies to a wire rack to completely cool. When cookies are cool,
- Serve, and Enjoy!
