Ginger Snaps Recipe

single gingersnap

These are not for kids! Full of spice with a strong ginger flavor.


  • 2 1/2 cups all purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 12 TBS unsalted butter
  • 2 TBS ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1 1/4 cups packed brown sugar (I only had light on hand so that is what I used)
  • 1/4 cup honey
  • 3 TBS roughly chopped crystallized ginger
  • 1 large egg and 1 large egg yolk
  • 1/2 cup sugar in the raw (or granulated sugar)


  • Whisk flour, baking soda and salt together in a bowl.
  • Melt butter in a 10 inch skillet over medium heat. Reduce heat to medium low and continue to cook, swirling skillet frequently until butter just begins to brown. WATCH IT SO IT DOESN’T BURN.       2 to 4 minutes
  • Transfer butter to a bowl and whisk in ground ginger, cinnamon, and cloves. Let cool slightly, about 2 minutes.
  • Whisk the brown sugar and honey into the butter mixture followed by the egg and egg yolk until well combined.
  • Sprinkle the crystallized ginger into the flour mixture being sure to break it up with your fingers to make sure all the pieces are evenly coated and distributed.
  • Stir the flour into the egg mixture until just combined.
  • Refrigerate until dough is firm, about one hour.
  • While the dough is chilling preheat oven to 300
  • Line baking sheets with parchment
  • Add the granulated sugar to a small bowl.
  • Remove the dough from the refrigerator and using a small scoop (1 inch) roll the dough into balls and drop into the sugar. Coat thoroughly.
  • Place the balls on the cookie sheets 2″ apart
  • Bake in the preheated oven, two sheets at a time for 15 minutes, then rotate the sheets and bake for 10 more minutes. Oven times may vary
  • Cool on wire rack