Soft and Chewy Ginger Snaps: A Classic Cookie with a Twist

There’s something undeniably comforting about the aroma of freshly baked cookies wafting through the air, and few treats capture the spirit of the season like soft and chewy ginger snaps. With their rich molasses undertones, spicy warmth, and irresistibly tender texture, these cookies are a delightful upgrade from their crunchy counterparts. Whether you’re baking for the holidays or just indulging in a sweet treat, soft and chewy ginger snaps are the perfect go-to recipe.

The Allure of Ginger Snaps

Traditionally, ginger snaps are known for their crisp texture and bold, spiced flavor. However, for those who crave a softer bite, the chewy version brings all the flavor while adding a delightful moistness that makes them nearly impossible to resist. These cookies strike the perfect balance between sweet and spicy, making them a versatile treat for any occasion.

The Secret Ingredients

What sets soft and chewy ginger snaps apart is the combination of key ingredients that create their signature texture and flavor:

Molasses: This rich, dark syrup adds depth of flavor and a touch of sweetness while contributing to the cookies’ soft texture.
Spices: Ground ginger, cinnamon, and cloves work together to create a warm, aromatic spice blend that defines ginger snaps.
Butter and Brown Sugar: These ingredients ensure the cookies stay moist and tender, with just the right amount of chewiness.
Granulated Sugar Coating: Rolling the dough in sugar before baking gives the cookies a beautifully crackled appearance and a slight crunch to contrast the soft interior.

How to Make Soft and Chewy Ginger Snaps

Making these cookies is a straightforward process that yields impressive results. Here’s a step-by-step guide:

Ingredients:

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 teaspoons baking soda
3/4 cup unsalted butter, softened
1 cup brown sugar, packed
1 large egg
1/4 cup molasses
1/4 cup granulated sugar (for rolling)

Instructions:

Preheat the Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, salt, and baking soda. Set aside.
Cream Butter and Sugar: In a large bowl, beat the softened butter and brown sugar until light and fluffy. Add the egg and molasses, mixing until fully incorporated.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
Shape and Roll: Scoop tablespoon-sized portions of dough, roll them into balls, and coat each one in granulated sugar.
Bake: Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are set but the centers still look slightly underbaked. The cookies will continue to set as they cool.
Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Tips for Success

Don’t Overbake: The key to maintaining a soft texture is removing the cookies from the oven while the centers are still slightly soft.
Room Temperature Ingredients: Ensure your butter and egg are at room temperature for easy mixing and even consistency.
Storage: Store the cookies in an airtight container at room temperature for up to a week. You can also freeze the dough balls to bake fresh cookies whenever a craving strikes.

Pairing and Serving Suggestions

Soft and chewy ginger snaps pair wonderfully with a variety of beverages. Enjoy them with a steaming cup of tea, hot cocoa, or even a frothy latte. For an extra indulgent treat, serve them alongside a scoop of vanilla ice cream or use them to make ice cream sandwiches.

A Cookie for Every Occasion

Whether you’re baking for a family gathering, holiday party, or simply satisfying your own sweet tooth, soft and chewy ginger snaps are a surefire hit. Their rich flavor and delightful texture make them a crowd-pleaser that will have everyone reaching for seconds (or thirds!).

So, grab your mixing bowl and spices, and treat yourself to the cozy, nostalgic goodness of soft and chewy ginger snaps. Your taste buds will thank you!

Soft and Chewy Ginger Snaps: A Classic Cookie with a Twist

Author: therecipemingle

Print Recipe

Description

There’s nothing like the smell of warm ginger and spices wafting through the house during the holidays. These Soft and Chewy Ginger Snaps remind me of baking with my grandma as a child—her kitchen was always filled with laughter and the scent of molasses cookies. Now, I share this recipe with my family, and it brings us all closer every single time. Gather your loved ones, bake a batch, and create new memories.

Ingredients

Scale

1 cup granulated white sugar (+ extra for rolling)
¾ cup unsalted butter (room temp)
¼ cup molasses
1 large egg
2 ¼ cups all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground cloves
¼ tsp ground nutmeg
½ tsp salt

Instructions

In a large bowl, beat sugar, butter, molasses, and egg until light and fluffy.
Stir in flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt until well combined. Cover and chill for at least 1 hour.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll dough into 1” balls, coat in sugar, and place on sheets.
Bake for 9-10 minutes, let rest for 1 minute, then transfer to a cooling rack.