Soft and Chewy Ginger Snaps
Soft and Chewy Ginger Snaps are more than just a cookie; they’re a deliciously nostalgic treat that fills your kitchen with the warm, inviting aroma of spices. I remember baking these cookies on chilly afternoons, right before the holidays, with my family gathered around the kitchen. Their soft texture, coupled with the perfect balance of sweetness and spice, makes them a beloved favorite for gatherings, cozy nights in, or simply when the craving for something sweet strikes. Let’s dive into why you need this delightful recipe in your life!
Why You’ll Love This Dish
These Soft and Chewy Ginger Snaps are not only incredibly easy to make but also satisfyingly delicious. They’re the perfect blend of flavorful spices that create a cozy experience. Whether you’re preparing for a holiday party or just looking to indulge at home, these cookies fit the bill. Plus, they’re kid-approved, so you can bake them together as a fun family activity.
“These ginger snaps are the best! They’re perfectly soft, full of flavor, and disappeared within minutes at our family gathering!” – Happy Baker
Step-by-Step Overview
Making Soft and Chewy Ginger Snaps is a simple and rewarding process. You’ll start by mixing the wet ingredients until fluffy, then incorporate the dry ingredients for the dough. A bit of chilling time in the refrigerator helps the flavors meld and creates that irresistible chewy texture. Finally, you’ll roll your dough in sugar and bake until just set, resulting in cookies that are both chewy and delicious!
What You’ll Need
To whip up these delightful cookies, gather the following ingredients:
- 1 cup granulated white sugar
- 3/4 cup unsalted butter (at room temperature)
- 1/4 cup molasses
- 1 large egg
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Extra granulated white sugar for rolling
For substitutions, consider using brown sugar for a richer flavor or swap out some of the all-purpose flour for whole wheat flour for added nutrition.
Directions to Follow
- Begin by creaming the sugar, butter, molasses, and egg in a large bowl. Beat on medium speed until it’s light and fluffy.
- Next, sift together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Slowly add this dry mixture to your wet ingredients, stirring well with a spatula until fully combined.
- Cover the bowl with plastic wrap and refrigerate your dough for at least one hour to let the flavors develop.
- Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
- Pour approximately 1/2 cup of sugar into a small bowl for rolling your cookie dough balls.
- Using a medium cookie scoop, shape the dough into 1-inch balls, roll them in sugar, and place 12 per baking sheet.
- Bake for 9-10 minutes or until the cookies are just set. They will puff up and then flatten out during baking.
- Remove the baking sheets from the oven and let the cookies sit on the sheets for 1 minute before transferring them to a cooling rack to cool completely.
Best Ways to Enjoy It
These Soft and Chewy Ginger Snaps are delightful on their own, but feel free to get creative! Pair them with a scoop of vanilla ice cream for a decadent dessert, or serve them alongside a warm cup of spiced chai tea. For a festive twist, consider stacking a few with a creamy filling for homemade whoopie pies.
How to Store & Freeze
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to save some for later, these cookies freeze wonderfully! Just place them in a freezer-safe container or zip-top bag and store for up to three months. Make sure to label your containers with the date to keep track.
Helpful Cooking Tips
- Don’t skip the chilling step; this helps to develop flavor and texture!
- If your dough is too sticky to handle, try chilling it for a bit longer.
- Experiment with the spices; if you love heat, add a pinch of cayenne for a unique twist!
Creative Twists
Feeling adventurous? Here are some fun variations to try:
- Add chocolate chips for a sweet, modern twist on the classic.
- Incorporate chopped nuts or crystallized ginger for added texture.
- For a more health-conscious option, substitute coconut oil for butter and use whole wheat flour.
Your Questions Answered
How long does it take to make Soft and Chewy Ginger Snaps?
From preparation to baking, you can expect to spend about 1.5 hours, including chilling time.
Can I make these cookies gluten-free?
Yes, swap the all-purpose flour for a 1:1 gluten-free baking blend.
How do I keep my cookies chewy?
Be careful not to overbake them. They should come out of the oven just set to retain their softness.
With these Soft and Chewy Ginger Snaps, you’re sure to bring joy to your kitchen and delight to anyone lucky enough to get one (or two)! Enjoy the process and happy baking!
Soft and Chewy Ginger Snaps
Ingredients
Method
- Cream the sugar, butter, molasses, and egg in a large bowl. Beat on medium speed until light and fluffy.
- Sift together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Slowly add this dry mixture to the wet ingredients, stirring well with a spatula until fully combined.
- Cover the bowl with plastic wrap and refrigerate the dough for at least one hour to let the flavors develop.
- Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
- Pour approximately 1/2 cup of sugar into a small bowl for rolling the cookie dough balls.
- Using a medium cookie scoop, shape the dough into 1-inch balls, roll them in sugar, and place 12 per baking sheet.
- Bake for 9-10 minutes or until the cookies are just set. They will puff up and then flatten out during baking.
- Remove the baking sheets from the oven and let the cookies sit for 1 minute before transferring them to a cooling rack to cool completely.
