Ginger Snaps

These old-fashioned ginger snaps get their deep spice and dark color from molasses, not just ground ginger. A splash of vinegar reacts with the baking soda to give them that signature snap and crinkled top as they spread in the oven.

Roll the dough into small balls and resist the urge to flatten them. They melt down on their own during baking, which is what creates those crackly ridges across the surface. If your cookies come out flat and smooth, the dough was probably too warm. Chill it for 30 minutes and try again.

This is a big-batch recipe, so plan on having plenty to share or stash in the freezer.

Pro Tips

• Cream the butter and sugar until light and fluffy before adding the eggs. This builds air into the dough and gives the cookies a lighter crunch rather than a dense snap.
• Don’t skip the vinegar. It seems odd in a cookie, but it reacts with the baking soda to create lift and keeps the cookies from going flat and chewy.
• For a fun kid-friendly twist, press half a marshmallow (cut side down) onto each cookie near the end of baking. It puffs and toasts into a gooey little cap you can ice once cool.

Variations

• Roll the dough balls in granulated sugar before baking for a sparkly, extra-crunchy coating.
• Add a pinch of black pepper to the spice blend for a warm bite that sneaks up on you.
• Sandwich two cookies together with cream cheese frosting for a holiday-worthy treat.