Quick and easy to make, these ginger snap cookies and bursting with flavor. Ready to enjoy in less than 30 minutes.
These soft and chewy ginger snap cookies are the perfect holiday baking recipe! Flavored with rich molasses and powdered ginger, they are simple and easy to make and so delicious! This ginger cookie recipe will be super popular this Christmas!
How to make ginger snap cookies
Make the cookie dough in food processor
- Combine the dry ingredients.
- Add the butter cubes. We are chopping up the butter rather than squishing it.
- Process until thick crumbs start to form.
- Add molasses and honey and blend on a low speed until combined.
Bake the cookie dough
- Place the dough into balls on a cookie sheet and flatten with a spatula.
- Bake! You’ll know they’re done when they are flattened and slightly crisp at the edges.
- Let the cookies cool on the baking sheet for 5 minutes and then transfer to a cooling rack.
Tips for making the recipe
- Make sure the butter is slightly soft to make it easier to chop up with the sugar. However, it doesn’t have to reach room temperature.
- Re-crisp the cookies at a low temperature in the oven or toaster oven for 5 minutes. They get soft pretty easily after baking.
- Bump up the ginger flavor by adding minced candied ginger. You can add it in after the honey and molasses and use up to 1/3 cup, depending on the amount of extra flavor you’re looking for.
- Let the cookies cool completely on a wire rack. This allows air to circulate all round the cookies so they cool quickly and crisp up. If you leave them to cook on the baking sheet, the bottoms will continue to cook and burn and you risk your cookies turning soggy.
Frequently asked questions
Once your cookies have cooled completely, store them in an airtight container. They will keep well for around 3 days at room temperature and up to a week in the fridge.
Yes! These cookies freeze really well. Freeze them solid on a baking sheet before placing in a freezer bag. Alternatively you can wrap them individually and place in a container. They will keep well for up to 3 months and can be thawed at room temperature or in a toasted oven.
Because of the molasses in the cookies, it can be a little tricky to tell when they are ready to come out of the oven. The cookies will have flattened and have cracks on the surface. Check the edges gently with your finger or a knife to see if they have hardened. They only take around 10 minutes to bake, so be sure to keep your eye on them!
These ginger snap cookies are so delicious to eat and so easy to make in your food processor. They are bursting with warm and spicy flavors and will make a wonderful addition to your Christmas baking plans!
More cookie recipes:
- Oatmeal Cranberry Cookies
- Banana Chocolate Chip Cookies
- Vegan Sugar Cookies
- Tahini Chocolate Chip Cookies
- Date Cookies
- Almond Joy Cookies
If you’ve tried this healthy-ish feel good Ginger Snap Cookies recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Ginger Snap Cookies
- 1 cup all-purpose flour
- 5 tablespoons dark brown sugar
- 2 teaspoons ground ginger
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened and cut in chunks
- 2 tablespoons molasses
- 1 tablespoon honey
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a food processor, combine flour, sugar, ginger, cinnamon, baking powder, baking soda and salt.
- Add butter and process until butter is in tiny bits. Drizzle in molasses and honey.
- Blend on low speed until thick crumbles start to form and the wet ingredients are evenly distributed.
- Remove the blade attachment and use your hands to form the crumbles into a dough.
- Divide the dough into 1 1/2 tablespoon-sized balls using a spring-loaded scoop and drop onto prepared baking sheets, spacing 4” apart. Gently flatten dough with smooth side of a spatula.
- Bake for 10-11 minutes until flattened and crisp at the edges.
- Cool cookies on baking sheet for 5 minutes, then transfer to wire racks to cool completely.