Ginger Snaps

A close up of a baked ginger snap cookie on a baking sheet, with more cookies in the background.

Ginger snaps are a quintessential British biscuit (American Cookie) that has a delightful flavor and perfect crunch. They are sweet, a touch spicy, and delightfully crunchy.

The main flavoring, ginger, often comes from ginger powder. However, this version includes both the fresh and dried versions. If cooking outdoors use whichever you have, but they are ideal to make at home then take out on adventures.

Ginger snaps also put a unique twist on other recipes. You can use them for pie bases, in slices, and even the crumb for cocktail cup rims instead of sugar. Of course, they are good to eat just as is.

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Rows of baked gingersnap cookies on a cooling rack.
Ginger snaps are a quintessential British biscuit (American Cookie) that have a delightful flavor and perfect crunch.
Rows of baked gingersnaps on a baking sheet.
Ginger snaps are sweet, a touch spicy, and delightfully crunchy.
Looking down onto rows of baked ginger snaps on a cooling rack.
The main flavoring, ginger, often comes from powder. However this version includes both the fresh and dried versions.
A close up of a baked ginger snap cookie on a baking sheet, with more cookies in the background.
Ginger snaps also put a unique twist on other recipes. You can use them for pie bases and even crumbed for cocktail cup rims.

Ginger Snaps Recipe

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A close up of a baked ginger snap cookie on a baking sheet, with more cookies in the background.
Ginger snaps are a quintessential British biscuit (American Cookie) that has a delightful flavor and perfect crunch. They are sweet, a touch spicy, and delightfully crunchy.
Preparation 20 minutes
Cook 12 minutes
Ready in 32 minutes
Servings 12 Servings
CourseSnack
InfluenceEuropean
DifficultySeasoned
MethodBake
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Ingredients

  • 1 2/3 cups self-rising flour
  • 1 teaspoon powdered ginger
  • 1/4 teaspoon mixed spice or pumpkin spice
  • 1/2 cup salted butter
  • 3/4 cup brown sugar
  • 1 teaspoon ground fresh ginger
  • 1 egg yolk
  • 3 tablespoons golden syrup (treacle, or molasses)

Equipment

  • camp oven

Directions

  • Preheat an oven to 350 degrees F (180 degrees C).
  • In a medium bowl sift the flour, powdered ginger, and mixed spice.
  • In a large bowl cream the butter and brown sugar until light and fluffy.
  • Add to the creamed butter and sugar the fresh ginger, egg, and golden syrup. Stir until well combined.
  • Add the flour to the flavored butter and sugar. Stir the two mixtures together.
  • When it starts to come together as a dough remove it from the bowl and gently knead on an un-floured surface until it fully comes together.
  • Roll the dough into small balls about the size of a walnut. Place the balls on a baking tray then flatten with the palm of your hand.
    Alternately: Roll the dough into two logs. These can be chilled until needed. When ready to cook slice off biscuits and place them on the baking tray.
  • Bake the tray of ginger snaps in the preheated oven and cook for 10 to 12 minutes. They will be slightly browner on the base than the top.
  • Allow the ginger snaps to cool for 5 minutes on the tray then fully cool on a wire rack. When cold, store in an airtight container or bag until needed.

Nutritional Information

Sodium: 66mgCalcium: 19mgVitamin C: 1mgVitamin A: 259IUSugar: 18gFiber: 1gPotassium: 43mgCholesterol: 37mgCalories: 206kcalTrans Fat: 1gMonounsaturated Fat: 2gPolyunsaturated Fat: 1gSaturated Fat: 5gFat: 8gProtein: 2gCarbohydrates: 31gIron: 1mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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