Warm, spiced Soft and Chewy Ginger Snaps with a chewy texture are the perfect treat for holiday baking or cozy tea-time indulgences. With the perfect balance of spices and sweetness, these cookies are bound to become a family favorite.
Why You’ll Love This Recipe
I love how these ginger snaps deliver the ideal chewy texture with a slightly crisp edge. The combination of warming spices like ginger, cinnamon, cloves, and nutmeg makes them incredibly comforting. They’re also easy to make, with just a few pantry staples. Plus, rolling the dough in sugar adds a delightful sparkle and crunch to each bite.
Ingredients
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar (plus extra for rolling)
1/4 cup molasses
1 large egg
1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy using an electric mixer.
Add the molasses, egg, and vanilla extract to the butter mixture, and beat until fully combined.
Gradually incorporate the dry ingredients into the wet ingredients, mixing until just combined.
Scoop 1-tablespoon-sized portions of dough, roll into balls, and coat each ball in granulated sugar.
Place the dough balls 2 inches apart on the prepared baking sheets.
Bake for 8-10 minutes, or until the edges are set but the centers remain slightly underbaked.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Servings: 36 cookies
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Calories: Approximately 120 kcal per cookie
Variations
Extra Spice: Add a pinch of black pepper for a slight kick.
Citrus Twist: Mix in 1 teaspoon of orange zest for a citrusy aroma.
Gluten-Free: Use a gluten-free all-purpose flour blend for a celiac-friendly version.
Crunchy Version: Bake an extra 2-3 minutes for crispier cookies.
Chocolate Ginger Snaps: Dip half of each cookie in melted dark chocolate for a decadent touch.
Storage/Reheating
To store these cookies, I place them in an airtight container at room temperature for up to a week. If I want to keep them longer, I freeze them in a freezer-safe bag for up to 3 months. To enjoy, I let the frozen cookies thaw at room temperature for 10-15 minutes.
Related Recipes:
FAQs
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 2 days before baking. Just let it come to room temperature slightly before rolling and coating in sugar.
Why are my cookies not chewy?
Overbaking can make the cookies crunchy. To keep them chewy, bake until the edges are set, and the centers are still soft.
Can I substitute the molasses?
You can substitute dark corn syrup or maple syrup, but molasses provides the best flavor and chewiness.
What type of sugar works best for rolling?
Granulated sugar gives a classic look and crunch, but you can use coarse sugar for extra sparkle.
Can I freeze the dough?
Yes, you can freeze the dough balls before rolling in sugar. When ready to bake, roll in sugar and add 1-2 minutes to the baking time.
Conclusion
These soft and chewy ginger snaps are a delightful treat that captures the essence of comfort and warmth. Perfect for gifting, entertaining, or enjoying solo with a cup of tea, they’re a timeless classic that’s sure to please. Give them a try, and I think you’ll agree they’re irresistible.
📖 Recipe:
Print
Soft and Chewy Ginger Snaps
- Total Time: 25 minutes
- Yield: 36 cookies
- Diet: Vegetarian
Description
Soft and chewy ginger snaps are the ultimate holiday treat, offering the perfect balance of warm spices and sweetness. These comforting cookies are easy to make and ideal for gifting, snacking, or pairing with a cozy cup of tea.
Ingredients
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar (plus extra for rolling)
1/4 cup molasses
1 large egg
1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
- Cream butter and sugar until fluffy. Beat in molasses, egg, and vanilla.
- Gradually mix in dry ingredients until combined.
- Roll 1-tablespoon-sized dough balls in sugar and place on baking sheets, spaced 2 inches apart.
- Bake for 8-10 minutes, letting the edges set while the centers remain soft.
- Cool on baking sheets for 5 minutes before transferring to a wire rack.
Notes
For extra spice, add a pinch of black pepper.
Orange zest adds a citrus twist.
Gluten-free flour can be used as a substitute.
Store cookies in an airtight container at room temperature for up to a week or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 36 cookies
- Calories: 120 kcal per cookie
