Crunchy Ginger Snap Cookie Recipe


I love coming up with tasty recipes for everything from gluten-free goodies to refreshing drinks.

The best ginger snap recipe.

The best ginger snap recipe.

Be Inspired

I love everything ginger. Ginger beer, ginger ice cream, ginger ale, and most of all ginger biscuits (known as cookies in the United States).

For some time, I have been on a quest to find the best biscuit recipe; the cookie that makes a nice "snap" when you break it in half.

Each recipe I tried resulted in a good cookie, but always soft and chewy. My childhood memory was a crunchy gingersnap cookie. Recently, I hit on the recipe to produce just that.

Enjoy! Your diet can always start on Monday.

Benefits of Ginger

A British medical journal called The Lancet reported that two capsules of powdered ginger root (940 milligrams) was twice as effective as Dramamine, a drug used for those who suffer motion sickness.

A study was conducted by two psychologists and involved 36 students in a motorized chair. These volunteers were spun for 6 minutes each. Half of the students who took the ginger lasted the whole 6 minutes. And those who took Dramamine? Not one of them lasted the whole time! One of the psychologists claims ginger can counteract diarrhea and vomiting from gastrointestinal flu. Is this why we crave ginger when we are ill? My wife always wants tea and ginger biscuits!

Ginger contains a compound that dissolves parasites and parasitical eggs. Therefore, after a visit to a tropical country, it would be good to take any ginger product, especially in its raw form. It may not be to your liking but it sure is better than having parasites.

The University of Michigan conducted a study using Gingerol, the principal component in ginger. It demonstrated that Gingerol can help to kill ovarian cancer.

In Perú, ginger is sliced and put in hot water as a cure for stomach aches.

Ginger has been around for thousands of years. In the Bible at Revelation 18:13, there is mention of "Indian spice," which literally translated means "amomum" or an aromatic shrub of the ginger family.

Cook Time

Prep timeCook timeReady inYields

10 min

15 min

25 min

50 cookies


  • 2 cups / 260g plain flour
  • 3-4 teaspoons ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup / 152g unsalted butter
  • 1 large egg
  • 1/4 cup molasses
  • 1 cup / 85g brown sugar


  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, cream the butter and then add the sugar a little at a time. Add a large egg and mix in well with a mixer. Add 1/4 cup of molasses and mix well.
  3. In a separate bowl, mix all the dry ingredients together well.
  4. Add the dry ingredients to the creamed butter mix a little at a time, until a cookie dough forms. (If the dough is too warm and soft, wrap or seal in a Tupperware and put in the refrigerator until firm. About 1/2 hour or until you are ready to roll out and bake)
  5. On a floured surface roll the dough to about 3mm thick and cut out cookies with cookie cutter of your choice.
  6. Transfer to a baking sheet with a silicone liner (or lightly oil the baking tray) and put in the oven, baking until golden brown (approximately 10 minutes). Bakers' tip: Every oven is different; keep a close eye on these after 10 minutes.

Tips and Ideas

  • Cardamom or other spices of your choice can be added to the mix.
  • Use a Teflon baking sheet liner to stop cookies sticking to a baking sheet.
  • When cooled, if the cookies are not crunchy, place in the oven again for a second bake for a few minutes.
  • At the dough stage, how about adding small pieces to your homemade ginger ice cream and fold in so that you get double ginger cookie dough ice cream!
  • Make a ginger cream filling and put between 2 cookies as a sandwich.
  • Crush the biscuits to use as a fantastic cheesecake base.
Ginger Snap Creams

Ginger Snap Creams

Ginger Buttercream Recipe

Add another dimension to your ginger snaps by making a ginger buttercream to sandwich two biscuits together for a real ginger overload experience.


  • 2 oz butter, room temperature
  • 4 oz icing sugar
  • Ginger syrup, to taste


  1. Cream the butter with a food mixer until smooth.
  2. Add the icing sugar a little at a time. As you add icing sugar, drizzle in ginger syrup to help the mix. Check the buttercream is to your taste, tweaking with more syrup if necessary.

How to Make a Ginger Snap Cream

  1. Put a small amount of ginger buttercream in the middle of one of the cookies (wrong side).
  2. Spread the cream so that it is thinner on the edges and thicker in the middle.
  3. Place the second cookie on top and apply slight pressure until the cream feels evenly placed between the two cookies.

Questions & Answers

Question: I don't have a silicone Teflon sheet. Will parchment paper suffice, to prevent sticking?

Answer: You can but I would grease it lightly to stop it from sticking.

Please leave your comments

Julia Homka on April 16, 2020:

Added 1 Tbls fresh Ginger- and 1/2 tsp-cloves -go a little heavier on cloves next time.

lemonkerdz (author) from LIMA, PERU on December 11, 2018:

Gina I would expect it would, you just need something to help so that it doesn’t stick to you baking tray. I just love the ease of the silicone sheets and how reusable they are instead of throwing more paper away.

Gina on December 07, 2018:

Will parchment paper suffice? I don't have a silicon sheet. Thank you for the recipe post!

lemonkerdz (author) from LIMA, PERU on December 03, 2018:

Glad you enjoyed the recipe Runna this is one of my favourite recipes, but I am a gingerholic

Debbie on November 18, 2018:

Love this cookie. Added a little allspice as well as fresh ginger. Amazing!!!!

Runna Patel on November 02, 2018:

Made the most wonderful cookies today. I was looking for the crunch and this recipe definitely delivered!!

Janisa from Earth on April 01, 2018:

I love ginger as well! Where do you get ginger ice cream from?

Jo-Ann on December 15, 2017:

how much sugar?

Cheryle Conte-Coulston on November 21, 2017:

Brown half butter

Add 1/2 tsp cardamon

make 11 ounces balls

each then flatten with fingers

And use pasta roller with greased paper and roll each evenly flat

Bake 7 minutes on parchment paper

Vincent on December 16, 2014:

I would like to thnkx for the efforts you've put in wntiirg this web site. I am hoping the same high-grade web site post from you in the upcoming also. Actually your creative wntiirg skills has inspired me to get my own web site now. Really the blogging is spreading its wings rapidly. Your write up is a great example of it.

lemonkerdz (author) from LIMA, PERU on November 16, 2013:

Thanks for commenting. Hope you get to try them soon :-))

Prithima Sharma from Delhi, India on November 16, 2013:

Amazing hub, thanks for sharing with us

lemonkerdz (author) from LIMA, PERU on February 12, 2013:

DDE when you love eating you always find a way of sticking it together. Glad you enjoyed the hub, so much better to eat it though :-)

I must say of all the biscuits i have made....these are FANTASTIC, but then i am parcial to a bit of ginger.

thanks for your comments

Devika Primić from Dubrovnik, Croatia on February 10, 2013:

Incredible how you put it all together in such a creative way, and in detail awesome!

lemonkerdz (author) from LIMA, PERU on January 04, 2013:

After making these that will be the word every weekend "MUST"make them.

I don't have to make them as much now. After showing the recipe to a friend, she now packages them up and gives them ME as a gift. Appreciate your vote and bookmarking and tell your husband to just enjoy them.

Sasha Kim on January 03, 2013:

Well my husband just saw this... and now I MUST make it! lol He just loves ginger snaps and your recipe looks fantastic!! I love how you put the cream in the middle. Voting up useful and bookmarking!

lemonkerdz (author) from LIMA, PERU on December 20, 2012:

Thanks for popping by, and yes anything ginger is amazing and great for friends coming by over the holidays.

All the best scrubbing your cookie sheets :-)

Sarah Carlsley from Minnesota on December 20, 2012:

These look absolutely delicious! Yum!!

lemonkerdz (author) from LIMA, PERU on December 15, 2012:

Thanks vespawoolf, they really are good. The cream takes them to another level. You will only need a thin layer of cream and maybe use a smaller cutter. Thanks for your visit again

Vespa Woolf from Peru, South America on December 14, 2012:

After sampling these, I can highly recommend them! They have just the right amount of ginger and the crispiness is like no other recipe I've tried--the perfect texture. Next time I plan to make the cream and try the sandwiches. Thanks so much!

lemonkerdz (author) from LIMA, PERU on December 06, 2012:

Thanks for your visit lori they sure are a great gift or to have around when friends come by.

Make a batch and see how they go down

By Lori from USA on December 06, 2012:

Those are nice for holiday cookies!

lemonkerdz (author) from LIMA, PERU on December 06, 2012:

Thank you mary615 i will keep an eye out for that hub on the 12th.

I think i may have a go at growing ginger. sometimes a mix of fresh ginger with ground in baking can make a big difference.

In peru most use ginger for savoury, we need to change the world and introduce ginger as dessert to everyone. :-)

lemonkerdz (author) from LIMA, PERU on December 06, 2012:

Thank you ImKarn23 for visiting glad you enjoyed the hub.

Buy yourself a tub of good valilla icecream and wack a ginger in the top of it.

not very creative but it's a good way to eat them.

maybe on Forum we need to find out how other use Gingers.

Karen Silverman on December 06, 2012:

yum, yum, me want some! Could you ship a few dozen over to Canada - please? lol

While i adore the additional tips of what to do with the cookies after they're done ie: filling, ice cream, etc - chances are excellent that all i'll do - is EAT them..

gingerbread's my fav...

Mary Hyatt from Florida on December 06, 2012:

I love Ginger! We grow ginger here in S. Florida. It has the most beautiful blossom that looks like ceramic. I make a gingerbread house each Christmas for a daughter's birthday on the 12th. I'll be publishing a Hub this week (I hope) if it turns out nice.

You did a fantastic job showing how to make these cookies, and I have bookmarked this so I can make some. I've never made ginger snaps, but I have to try this recipe. I've never seen ginger syrup in our stores, but I'll look again.

I voted this Hub UP, etc. and will share.

lemonkerdz (author) from LIMA, PERU on November 28, 2012:

Thank you for coming by "moonlake" ginger seems to be a real winner with everyone. they would also make a great gift or have them around during holiday season to warm your friends up.

Appreciate you voting it up.

moonlake from America on November 28, 2012:

I love ginger snaps and these look so good. Great hub shows how to do everything. Thanks for sharing. Voted UP.

lemonkerdz (author) from LIMA, PERU on November 28, 2012:

vespawoolf, i am ginger crazy at the moment. just this week i have made 3 batches to share with friends, they love them.

Doing research on ginger has made me appreciate this root so much more. Thank's for your comments

Vespa Woolf from Peru, South America on November 28, 2012:

Wow, these sound delicious! I especially like the idea of adding them to ice cream or crushing for cheesecake crust. And the filling? That's just over the top wonderful. It sounds like we need to add ginger to our diet, especially when taking bus rides down rough mountain roads! : )

lemonkerdz (author) from LIMA, PERU on November 28, 2012:

Thanks for the awesome comments Peachpurple, i´m glad you like the hub, it really is a ginger lovers dream.

peachy from Home Sweet Home on November 28, 2012:

this is the best ginger snap hub i have ever seen. So simple to follow and yr photos are driving my salivas nuts! Thank you !

lemonkerdz (author) from LIMA, PERU on November 28, 2012:

This is a simple and perfect recipe to have crunchy ginger snaps.

you will not be disappointed.

lemonkerdz (author) from LIMA, PERU on November 28, 2012:

Thank you for coming by RTalloni, i must say i have never ever used coconut oil in recipes. Great idea, i would be interested to know how that works for you. Ginger and coconut! very tropical.

Long live ginger

lemonkerdz (author) from LIMA, PERU on November 28, 2012:

Thank you for coming by DzyMsLizzy, me too ginger is the best and if they are still soft when you make them just put them in the oven for another 5 mins to double bake. Thank you for voting up :-)

RTalloni on November 27, 2012:

Oh, oh, oh! These look wonderful. I could stop everything and make them now. Though mine will not taste precisely like your because I will have to substitute coconut oil for butter, I have enough experience with the coconut oil now to know that mine will have a very similar texture and they will taste good.

Viva everything ginger!! :)

Liz Elias from Oakley, CA on November 27, 2012:

These sound awesome. I love ginger snaps; I always have, but never tried to make them more than once or twice. Like you, I was disappointed that they did not come out crispy.

I'm definitely saving this recipe in my bookmarks. Voted up, interesting, awesome, useful and starred!

lemonkerdz (author) from LIMA, PERU on November 24, 2012:

Thank you for visiting. I hope you enjoy making, and more importantly, eating these delicious cookies. please let me know what you think of them. Good day hubbers.

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