Ginger Snap Cookies with Vanilla Icing
Ginger snap cookies, with their warm and spicy flavor, have become a beloved treat, especially during the holiday season and when it’s cold outside.
Originating in Europe, particularly in Germany and England, ginger snaps have long been a favorite for their crisp texture and robust flavor. The use of ginger, cinnamon, and other spices in these cookies makes them delicious and evokes a sense of warmth and comfort that’s perfect for winter.
These ginger cookies differ from your typical dry, crunchy variety. They have a slight chew to them with a wonderful spice note. The secret to their incredible flavor lies in the use of freshly ground spices. This freshness elevates the cookies, making them stand out with a depth of flavor that’s hard to achieve with pre-ground spices. It’s an engaging process that will leave you excited to taste the final product.
However, if grinding your spices isn’t an option, using the freshest pre-ground spices will still give you a wonderfully flavorful cookie. Combining the ginger’s warmth and the molasses’ sweetness makes it feel like the holidays. A simple vanilla icing is all you need to decorate these cookies before you enjoy them. Serve these cookies with a cup of hot cocoa or tea for the ultimate winter snack.
Ginger Snap Cookies
4
servings30
minutes40
minutes1
hour10
minutesKeep the screen on while I cook
Ingredients
- Dough Mix
3/4 cup salted butter (room temperature)
1 cup sugar
1 whole egg
1/4 cup molasses
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
2 1/2 teaspoons ground ginger
- Whole Spice Mix
4 cloves (or 1/2 teaspoon ground cloves)
1 star anise
(or 1/4 teaspoon ground star anise)1/2 cinnamon stick
(or 1/2 teaspoon ground cinnamon)5 allspice berries
(or 1/2 teaspoon ground allspice)- Vanilla Icing
1 batch Vanilla Icing
Method
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Prepare the Whole Spice Mix: In a spice grinder, combine the cloves, star anise, cinnamon stick, and allspice berries. Grind until fine and well-mixed. If using pre-ground spices, combine ½ tsp ground cloves, ¼ tsp ground star anise, ½ tsp ground cinnamon, and ½ tsp ground allspice in a small bowl. Set aside.
- Cream Butter and Sugar: In the bowl of a stand mixer, beat the room temperature br and sugar together on medium speed until light and fluffy, about 3-4 minutes.
- Add Egg and Molasses: Add the egg and molasses to the butter-sugar mixture. Beat on medium speed until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, ground ginger, and the prepared spice mix.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture in the stand mixer, mixing on low speed until just combined. Do not overmix.
- Form Cookies: Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake the cookies in the preheated oven for 9-11 minutes, until the edges are set and the tops are cracked. For chewier cookies, bake for 9 minutes; for crisper cookies, bake closer to 11 minutes.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Vanilla Icing: While the cookies are cooling, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk or powdered sugar as needed.
- Decorate: Once the cookies are completely cool, drizzle or pipe the vanilla icing over them. Allow the icing to set before serving.
- Enjoy: Serve your ginger snap cookies with a warm beverage and enjoy the festive flavors!
Field Notes
- These cookies are perfect for the holiday season, bringing warmth and spice to your celebrations.
- RELATED RECIPES: Vanilla Icing
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