Tried-and-True Sparkly Ginger Snaps

Tried-and-True Sparkly Ginger Snaps
Yield: 3 to 4 dozen cookies Prep 10 mins Bake 350°F 15 mins


  • 3 tablespoons sugar
  • 3/4 teaspoon ground ginger
  • 1 stick (1/4 pound) unsalted butter, at room temperature
  • 3/4 cup plus 2 tablespoons sugar
  • 1 large egg, at room temperature
  • 3 tablespoons dark molasses
  • 2 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • Vanilla ice cream (optional)

Make It

1. Heat oven to 350 degrees F. Line a cookie sheet with parchment paper.

To make the Sparkly Ginger Sugar:

2. Place the sugar and ginger on a plate and mix until combined. Set aside.

To make Cookies:

3. Place the butter and sugar in the bowl of a mixer fitted with a paddle and beat until smooth and creamy. Add the egg and molasses, one at a time, beating well between additions. Scrape down the side of the bowl. Place the flour, ginger, baking soda, cinnamon and salt in a separate bowl, and mix well. Add to the butter mixture and beat until everything is well incorporated. Scrape down the sides of the bowl and beat again.

4. Break off small pieces and roll into 1-inch balls. Roll the balls in the Sparkly Ginger Sugar and place 2 inches apart on the prepared cookie sheet. Using your hand or the bottom of a water glass, press down until flattened. Transfer to 350 degrees F oven and bake until the cookies begin to brown at the edges, 12 to 15 minutes. Cool on the cookie sheet. Transfer the cookies to a wire rack and repeat with remaining dough. Serve vanilla ice cream topped with cookies, if desired.