Spice House Gingersnaps
Classic Spice House gingersnaps with molasses and ginger nibs. Easy steps for crisp, flavorful cookies plus tips for storage and swaps.
This is the classic recipe that's available at Spice House locations in pre-measured packets, ready for baking!
Submitted by: The Spice House from Milwaukee, WI
Yield: 4 dozen
- Fold ginger nibs into a firm butter-based dough, chill 1 hour, roll into 1 inch balls, coat in sugar and bake at 350°F for 7 to 9 minutes.
- Use un-greased cookie sheets or a silicone mat; adjust bake time and sugar type to get crisp or chewy cookies.
- Dough can chill up to 48 hours or be frozen; baked cookies keep in an airtight container for days or in the freezer for months.
Spices
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Preparation Instructions:
Sift together the dry ingredients. In a separate bowl blend wet ingredients (butter should be firm) until smooth and add to dry mix. Fold in ginger nibs last. Chill dough in refrigerator for one hour. Preheat oven to 350 degrees. Roll batter into 1" balls, coat lightly in sugar and place on an un-greased cookie sheet 2 inches apart. Bake until golden, about 7-9 minutes. Let cool (if you can stand it!) and enjoy!
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Frequently Asked Questions
What are ginger nibs and can I substitute them?
Ginger nibs are small pieces of crystallized or candied ginger that give chewy bursts of ginger flavor. If you do not have them, use 1/3 cup finely chopped crystallized or candied ginger. Fresh grated ginger can work but adds moisture and gives a softer cookie, so use less and expect a texture change.
How do I make the cookies crisp instead of chewy?
For crisper cookies, flatten the dough balls slightly before baking, bake a bit longer until edges are dark golden (about 9 to 11 minutes), and let them cool fully on the pan. Using more white sugar and less brown sugar also helps make cookies crisper.
Can I freeze the dough or baked cookies?
Yes. For dough: roll into 1 inch balls, freeze on a tray until firm, then transfer to a sealed bag for up to 3 months. Bake from frozen, adding 1 to 2 minutes to the baking time. For baked cookies: cool fully, layer with parchment in an airtight container and freeze up to 3 months. Thaw at room temperature.
How long can I refrigerate the dough before baking?
Chill the dough for at least 1 hour. You can refrigerate it 24 to 48 hours for more developed flavor. For longer storage, freeze the dough.
What can I use instead of molasses, brown sugar, or butter?
Substitute brown sugar with white sugar plus 1 tablespoon molasses per cup if needed. Use dark or light molasses depending on how strong you want the flavor. Swap butter for an equal amount of solid vegan butter or vegetable shortening, but expect small texture and flavor changes. For an egg substitute, try a flax egg, though texture will shift.
How should I measure the flour and what should the dough feel like?
Spoon flour into the measuring cup and level it off to avoid packing. The dough should be firm and pliable because the butter should be firm. If the dough is too sticky, chill longer or stir in 1 to 2 tablespoons more flour.
Do I need to grease the cookie sheet?
No. The recipe calls for an un-greased cookie sheet. If you have sticking or uneven browning, use parchment paper or a silicone baking mat instead.
How should I store the baked gingersnaps and how long do they last?
Store cooled cookies in an airtight container at room temperature for up to 5 days. To refresh crisp cookies, warm them in a 300°F oven for 4 to 6 minutes. For longer storage, freeze for up to 3 months.
What are ginger nibs and can I substitute them?
Ginger nibs are small pieces of crystallized or candied ginger that give chewy bursts of ginger flavor. If you do not have them, use 1/3 cup finely chopped crystallized or candied ginger. Fresh grated ginger can work but adds moisture and gives a softer cookie, so use less and expect a texture change.
How do I make the cookies crisp instead of chewy?
For crisper cookies, flatten the dough balls slightly before baking, bake a bit longer until edges are dark golden (about 9 to 11 minutes), and let them cool fully on the pan. Using more white sugar and less brown sugar also helps make cookies crisper.
Can I freeze the dough or baked cookies?
Yes. For dough: roll into 1 inch balls, freeze on a tray until firm, then transfer to a sealed bag for up to 3 months. Bake from frozen, adding 1 to 2 minutes to the baking time. For baked cookies: cool fully, layer with parchment in an airtight container and freeze up to 3 months. Thaw at room temperature.
How long can I refrigerate the dough before baking?
Chill the dough for at least 1 hour. You can refrigerate it 24 to 48 hours for more developed flavor. For longer storage, freeze the dough.
What can I use instead of molasses, brown sugar, or butter?
Substitute brown sugar with white sugar plus 1 tablespoon molasses per cup if needed. Use dark or light molasses depending on how strong you want the flavor. Swap butter for an equal amount of solid vegan butter or vegetable shortening, but expect small texture and flavor changes. For an egg substitute, try a flax egg, though texture will shift.
How should I measure the flour and what should the dough feel like?
Spoon flour into the measuring cup and level it off to avoid packing. The dough should be firm and pliable because the butter should be firm. If the dough is too sticky, chill longer or stir in 1 to 2 tablespoons more flour.
Do I need to grease the cookie sheet?
No. The recipe calls for an un-greased cookie sheet. If you have sticking or uneven browning, use parchment paper or a silicone baking mat instead.
How should I store the baked gingersnaps and how long do they last?
Store cooled cookies in an airtight container at room temperature for up to 5 days. To refresh crisp cookies, warm them in a 300°F oven for 4 to 6 minutes. For longer storage, freeze for up to 3 months.
Used the pre-pack to make a batch.
No real difference in baking 7 min to 13 min.
For pretty cookies, roll balls under 1 inch diameter. Space at least 2 inches. Use parchment! I slid the cookies off sheet and onto cooling rack WITH parchment. Otherwise they fall apart.
Flavor great! Took off 2 stars for labor intensive bake.
I tried this recipe today. The flavor is excellent, but after baking at 350F for 7-9 minutes (even up to 10 minutes), the cookies are still soft and easily fall apart on the way from the baking tray to the cooling rack. (The cooking instruction to bake this brown dough “until golden” is not terribly helpful.)