Ina Garten Ginger Snap Cookies
From her Cook Like a Pro cookbook, Ina’s version uses crystallized ginger for extra zing and rolls the dough in sugar for that signature crackly top. One batch makes about 16 large cookies that stay fresh for days and freeze beautifully.
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 16 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1½ teaspoons ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon kosher salt
- 1 cup dark brown sugar, lightly packed
- ¼ cup vegetable oil
- ⅓ cup unsulfured molasses
- 1 extra-large egg, at room temperature
- 1¼ cups chopped crystallized ginger (6 ounces)
- Granulated sugar, for rolling
Instructions
- Preheat oven – Set to 350°F and line sheet pans with parchment.
- Mix dry ingredients – Whisk together flour, baking soda, spices, and salt.
- Combine wet – Beat brown sugar, oil, molasses, and egg until smooth.
- Add dry and ginger – Stir dry mixture into wet until just combined, then fold in crystallized ginger.
- Shape cookies – Scoop dough, roll into balls, and coat generously in granulated sugar.
- Bake – Place 2 inches apart and bake 13 minutes until edges are set.
- Cool – Let rest on pan 2 minutes, then transfer to wire rack.
Find it online: https://inagartendishes.com/ina-garten-ginger-snap-cookies/