Name: Moms Ginger Snaps
Total time: 45 min
Yield: 6
Cuisine: Cookies
Ingredients: 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cloves; 1/2 teaspoon salt; 1 cup unsalted butter, at room temperature; 3/4 cup white granulated sugar; 1/4 cup light brown sugar; 2 large eggs; 2 teaspoons vanilla extract

These sweet and spicy treats are reminiscent of my childhood, with the warm, comforting flavors of ginger and cloves.

Inspired by my mom’s classic recipe, these snappy ginger snaps are perfect for dunking in tea or enjoying on their own.

Soft and chewy on the inside, crunchy on the outside, they’re a family favorite.

Ready Time

45 mins

Yields

6 servings

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
3/4 cup white granulated sugar
1/4 cup light brown sugar
2 large eggs
2 teaspoons vanilla extract

Instructions

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or a silicone mat.

In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the dry ingredients until a dough forms.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the dough to about 1/4 inch thickness.

Cut out shapes with a cookie cutter, or use a glass to cut out circles.

Place the shapes on the prepared baking sheet, leaving about 1 inch of space between each cookie.

Bake for 10-12 minutes or until the edges are lightly golden.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Make sure to use room temperature butter for the best results – it’ll help the cookies to spread properly while baking. Don’t overmix the dough, stop mixing as soon as the ingredients come together.

These cookies will be soft and chewy right out of the oven, but they’ll firm up as they cool.

If you want a crisper cookie, bake for 12-14 minutes instead of 10-12. You can make the dough ahead of time and refrigerate for up to 2 days or freeze for up to 2 months.

These cookies are perfect for snacking, but they also make great gifts – just package them in an airtight container.