Ginger Snaps Recipe

Ingredients

• 250 g (2 cups)plain flour
• 5 g (1 teaspoon)bicarbonate of soda
• 6 g (1 tablespoon)ground ginger
• 2.5 g (1 teaspoon)ground cinnamon
• 1 g (1/2 teaspoon)ground cloves
• 1.5 g (1/4 teaspoon)salt
• 170 g (3/4 cup)unsalted butter, softened
• 200 g (1 cup)granulated sugar
• 1 largeegg
• 60 ml (1/4 cup)molasses

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F).

2. 2

   Mix the dry ingredients

   In a bowl, whisk together the flour, bicarbonate of soda, ginger, cinnamon, cloves and salt.

3. 3

   Cream butter and sugar

   In a separate bowl, beat the butter and sugar until light and fluffy. Beat in the egg and molasses.

4. 4

   Combine the mixtures

   Add the dry ingredients to the wet mixture gradually, mixing just until combined.

5. 5

   Shape the biscuits

   Roll the dough into 2.5 cm (1-inch) balls and place them on a baking sheet. Flatten each one slightly with a fork.

6. 6

   Bake and cool

   Bake for 10 minutes, or until the edges are set. Transfer the biscuits to wire racks to cool.

What are ginger snaps?

Ginger snaps are spiced American biscuits, named for the crisp snap they can develop as they cool. This version combines ground ginger with cinnamon and cloves for a warm, lively flavour.

Molasses gives the dough its characteristic depth and helps balance the spices. The short bake keeps the centres from drying out before the edges set.

Nutrition and macros by portion

The nutrition label shows one serving as written: 90 calories, 1g protein, 12g carbs, 4g fat.

The flour and sugar provide most of the carbohydrates, while butter carries much of the fat; the egg contributes a little protein. Pair a biscuit with yoghurt or fruit for a more substantial snack.

The spice blend

Ginger: The tablespoon of ground ginger gives these biscuits their defining spicy kick. Whisk it thoroughly with the other dry ingredients so it is evenly distributed.

Cinnamon and cloves: These add warmth and complexity alongside the ginger. Measure the cloves carefully, as their flavour is particularly strong.

Getting the dough right

Softened butter: Butter should give slightly when pressed, but should not be melted. Creaming it with the sugar until light and fluffy helps form an even dough.

Molasses: Beat it in with the egg before adding the dry mixture. Gradually mixing in the flour mixture helps avoid pockets of unmixed ingredients.

Shaping evenly

Even balls: Make the dough balls roughly 2.5 cm across so they bake at a similar rate. A consistent size also makes it easier to judge when the batch is done.

Fork marks: Flatten each ball slightly, as directed, rather than pressing it completely flat. Leave space between the pieces on the baking sheet.

When the biscuits are done

Edge cue: Bake for 10 minutes, checking that the edges have set. The biscuits may still feel soft in the middle at this point.

Cooling: Move them to wire racks after baking so they can cool. Their texture firms as they cool, so avoid waiting for them to feel completely crisp in the oven.

Serving ideas

These biscuits are easy to serve with tea, coffee or a glass of milk. Their ginger and molasses flavour also pairs well with a simple bowl of yoghurt or fruit.

For a dessert plate, serve one alongside ice cream or stewed fruit. Keep accompaniments modest so the spices remain the focus.

Recipe notes & tips

• Measure the flour without packing it tightly into the cup.
• Use softened, not melted, butter for creaming.
• Whisk the spices and raising agent evenly through the flour.
• Keep the dough balls a consistent size for more even baking.
• Check the edges at 10 minutes, as the centres can still be soft.
• Let the biscuits cool on wire racks before storing them.

Variations

• Extra ginger: Increase the ground ginger slightly for a more pronounced kick.
• Citrus note: Add a little finely grated orange zest to the wet mixture.
• Sugar coating: Roll the dough balls in granulated sugar before placing them on the baking sheet.
• Chewier centres: Take the biscuits out as soon as their edges have set.
• Crisper biscuits: Bake until the edges are set and allow them to cool fully on the racks.

Common mistakes to avoid

• Hot butter: Melted butter will not cream properly with the sugar; use softened butter instead.
• Uneven mixing: Pockets of bicarbonate or spice can affect the flavour; whisk the dry ingredients thoroughly.
• Overmixing: Mixing the dough for too long can make the biscuits firm; stop once the ingredients are combined.
• Oversized dough balls: Larger pieces may not bake in the stated time; keep them around 2.5 cm wide.
• Overbaking: Waiting for the centres to feel firm in the oven can dry the biscuits; use set edges as the cue.

How to store

Once completely cool, store the biscuits in an airtight container at room temperature for up to a week. If they soften, warm them briefly in a low oven and let them cool before serving.

Frequently asked questions