While the dough for these cookies needs to rest for at least four hours, the final product—a crispy, spicy ginger snap—is well worth the wait. Slideshow:  More Holiday Cookie Recipes 

November 2014


Credit: © Emily Farris

Recipe Summary

4 hrs 25 mins
15 mins
Makes 36


Ingredient Checklist


Instructions Checklist
  • In a large mixing bowl or stand mixer, cream the brown sugar and butter until smooth. Add the egg, fresh ginger and lemon zest and beat well.

  • In a separate bowl, whisk together the flour, ground ginger, cinnamon, baking powder and cloves. Gradually add the dry ingredients to the butter mixture, beating until well combined. Form the dough into a large disk, wrap in plastic and chill for at least 4 hours or overnight.

  • Preheat the oven to 350º. Scoop out 1 teaspoon of the dough at a time and roll it between the palms of your hands to form a ball. Place the balls on a cookie sheet and press down hard with the base of a drinking glass that has been dipped in flour (to prevent sticking) to form thin rounds. Sprinkle the tops of the cookies with sugar and bake for 10 minutes, or until crisp. Serve, or store in an airtight container for up to four days.