Recipes Ina Garten Ginger Snaps

Ramon De

2 min read

·

11-02-2025

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Ina Garten, the beloved "Barefoot Contessa," is known for her approachable yet elegant recipes. Her ginger snaps are no exception – a perfect blend of spicy warmth and satisfying crunch. This recipe delivers classic ginger snap flavor with a touch of sophistication. Forget store-bought; these homemade cookies will elevate your holiday baking or any afternoon treat.

Ingredients:

This recipe yields approximately 36 cookies. Adjust accordingly if you need more (or less!) festive cheer.

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup molasses
• 1 large egg
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 3 1/2 cups all-purpose flour

Instructions:

1. Cream Together the Wet Ingredients: In a large bowl, cream together the softened butter and brown sugar until light and fluffy. This step is crucial for achieving the optimal texture. Beat in the molasses and egg until well combined.

2. Combine Dry Ingredients: In a separate bowl, whisk together the baking soda, ginger, cloves, cinnamon, allspice, and salt.

3. Gradually Add Dry to Wet: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Overmixing can lead to tough cookies.

4. Add Flour: Gradually add the flour, mixing until the dough comes together. The dough will be quite firm.

5. Chill the Dough: This is an essential step for achieving the perfect snap. Cover the dough and chill for at least 2 hours, or preferably overnight. Chilling allows the flavors to meld and prevents the cookies from spreading too much during baking.

6. Preheat and Prepare: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.

7. Shape the Cookies: Roll the dough into small balls (about 1 inch in diameter). Place the balls onto the prepared baking sheets, leaving about 2 inches between each cookie.

8. Flatten the Cookies: Gently flatten each ball with a fork, making a criss-cross pattern. This not only creates visual appeal but also helps them bake evenly.

9. Bake: Bake for 10-12 minutes, or until the edges are lightly browned.

10. Cool and Enjoy: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Tips for Success:

• Don't Overbake: Overbaked ginger snaps will be dry and hard. Start checking for doneness around the 10-minute mark.
• Use Fresh Spices: Freshly ground spices will provide the most vibrant flavor.
• Adjust Sweetness: If you prefer a less sweet cookie, reduce the brown sugar slightly.
• Storage: Store the cooled cookies in an airtight container at room temperature for up to a week.

These Ina Garten-inspired ginger snaps are sure to become a family favorite. Enjoy the process and the delicious results!