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Classic Ginger Snaps Without Molasses

Classic Ginger Snaps Without Molasses - recipe card
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These ginger snaps deliver a deep, spicy warmth and satisfying crunch without relying on molasses. Brown sugar and a careful blend of ginger, cinnamon, and cloves create a cookie that is crisp, aromatic, and perfectly sweet.

Ingredients

Scale
  • 1/2 cup (1 stick / 113g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light brown sugar
  • 1 large egg, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 3/4 cup (96g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 3 tablespoons (36g) granulated sugar, for rolling

Instructions

  1. Preheat your oven to 350°F / 177°C. Line a large baking sheet with parchment paper; this ensures even browning and prevents sticking without adding extra fat.
  2. In a medium mixing bowl, combine the softened butter and packed light brown sugar. Using a hand mixer or a sturdy wooden spoon, cream them together until light and fluffy, about 2 minutes. Proper creaming incorporates air for a tender snap.
  3. Add the room-temperature egg and vanilla extract to the butter mixture. Beat until fully incorporated and smooth. If the egg is cold, it can seize the butter, so make sure it sits out for 15 minutes first.
  4. In a small bowl, whisk together the fine sea salt, ground ginger, ground cinnamon, ground cloves, all-purpose flour, and baking soda. Whisking distributes the leavener and spices evenly through the flour.
  5. Gradually add the dry ingredient mixture to the wet mixture, stirring just until no streaks of flour remain. Overmixing develops gluten and will make the snaps tough instead of crisp.
  6. Place the 3 tablespoons of granulated sugar in a shallow bowl. Using a small cookie scoop or your hands, portion the dough into 4 equal balls, each about 1.5 tablespoons. Roll each ball between your palms until smooth.
  7. Roll each dough ball in the granulated sugar to coat evenly. Place the sugared balls on the prepared baking sheet, spacing them at least 2 inches apart. They will spread during baking.
  8. Using the bottom of a glass or your fingers, gently flatten each ball to about 1/4-inch thickness. Flattening ensures even baking and the classic snap texture.
  9. Bake the cookies for 10-12 minutes, rotating the baking sheet halfway through. The cookies are done when the edges are set and lightly browned, and the centers look slightly puffed but not wet.
  10. Remove the baking sheet from the oven and let the cookies cool on the sheet for exactly 5 minutes. This allows them to firm up without over-baking on the hot pan.
  11. Transfer the cookies to a wire rack to cool completely. They will continue to crisp as they cool. Serve at room temperature for the best snap.

Notes

Store cooled ginger snaps in an airtight container at room temperature for up to 1 week. For longer storage, freeze the baked cookies in a freezer-safe bag for up to 2 months. To refresh, reheat in a 300°F (149°C) oven for 3-5 minutes. Do not microwave, as this will make them soft.

Nutrition

Keywords: ginger snaps, ginger snap recipe, no molasses ginger cookies, crispy ginger cookies, brown sugar ginger cookies, easy ginger cookies, holiday cookies, classic ginger snaps

Find it online: https://copycatkitchenco.com/classic-ginger-snaps-without-molasses/