Name: Soft and Chewy Ginger Snaps Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 cup granulated white sugar; ¾ cup unsalted butter at room temp; ¼ cup molasses; 1 large egg; 2 ¼ cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon Ground Cinnamon; ½ teaspoon Ground Ginger; ½ teaspoon Ground Cloves; ¼ teaspoon Ground Nutmeg; ½ teaspoon salt; granulated white sugar

If you’ve ever found yourself craving a cookie that’s as fragrant and nostalgic as a holiday kitchen, look no further than Soft and Chewy Ginger Snaps. These classic cookies fill your home with the scent of warm spices and deliver the magical contrast of crisp edges and tender centers in every bite. Not only are they a breeze to whip up, but they instantly elevate any get-together or tea time with their irresistible flavor and comforting texture.

Soft and Chewy Ginger Snaps Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for Soft and Chewy Ginger Snaps is wonderfully simple, and every item on the list brings something essential to the table. From the indulgent richness of butter and molasses to the perfect medley of spices, each element helps build those signature layers of flavor and chewy goodness.

Granulated white sugar: Adds sweetness and a lovely exterior crunch when the cookies are rolled before baking.
Unsalted butter (room temp): Gives the cookies a decadent, melt-in-your-mouth texture without overpowering the spices.
Molasses: Essential for deep color and classic ginger snap flavor, molasses ensures each cookie is tender and rich.
Large egg: Binds everything together while contributing a bit of lift during baking for that perfect chew.
All purpose flour: Acts as the structure, making sure your cookies hold up while staying soft inside.
Baking soda: Creates the airy lift and helps the cookies become delightfully puffy as they bake.
Ground cinnamon: The base spice flavor, warming each bite and pairing beautifully with molasses.
Ground ginger: The star of the show! Ginger brings a subtle kick and unmistakable aroma to these snaps.
Ground cloves: These deepen the spice blend, giving the cookies an earthy complexity.
Ground nutmeg: A little goes a long way to round out the flavor profile with a whisper of warmth.
Salt: Just a pinch sharpens all the other flavors, keeping the sweetness balanced.
Granulated white sugar (for rolling): Forms a shimmering, irresistible finish and adds that sought-after snap to the edges.

How to Make Soft and Chewy Ginger Snaps

Step 1: Cream the Wet Ingredients

Start by adding the sugar, softened butter, molasses, and egg into a large mixing bowl. Using a mixer, beat these together on medium speed until the blend looks fluffy and slightly lighter in color. This step is what gives Soft and Chewy Ginger Snaps their light, tender crumb and packs every bite with flavor.

Step 2: Mix in the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Gently fold this dry mix into the wet mixture using a spatula. Be patient and stir until you don’t see any dry streaks—this guarantees a cohesive dough packed full of warm, gingery goodness!

Step 3: Chill the Dough

Cover the bowl with plastic wrap and let your dough chill in the refrigerator for at least an hour. This brief nap helps firm up the dough, making it easier to handle, and ensures your cookies will stay thick, soft, and chewy instead of spreading thin in the oven.

Step 4: Preheat and Prep

About ten minutes before chilling time is up, preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper or silicone baking mats. This little extra step promises your Soft and Chewy Ginger Snaps will have golden bottoms and come off the tray effortlessly.

Step 5: Portion and Roll the Dough

Scoop your chilled dough into 1-inch balls using a medium cookie scoop or a spoon. Roll each ball in a small bowl of granulated sugar, coating them generously. Place them about two inches apart on your prepared baking sheets—this ensures plenty of room for each cookie to puff, crackle, and settle into its perfect chewy form.

Step 6: Bake to Perfection

Slide your sheets into the oven and bake for 9 to 10 minutes. You’ll know your Soft and Chewy Ginger Snaps are ready when they puff up, just start to flatten, and the surface develops beautiful crackles. Remove from the oven and let them rest on the tray for a minute before moving to a cooling rack to finish setting up.

How to Serve Soft and Chewy Ginger Snaps

Garnishes

A simple dusting of powdered sugar or a drizzle of white chocolate makes your Soft and Chewy Ginger Snaps extra festive. If you’re a spice lover, a gentle sprinkle of additional ground ginger or cinnamon right after baking is a playful touch that also enhances the aroma.

Side Dishes

These cookies were practically built to be paired with warm drinks! Serve them alongside mugs of spiced chai, black tea, or robust coffee. For an indulgent treat, a scoop of vanilla ice cream set between two Soft and Chewy Ginger Snaps transforms them into the ultimate ice cream sandwich.

Creative Ways to Present

Gift a batch of these classic cookies in mason jars tied with ribbon, or stack them in decorative tins for sharing at holiday gatherings. If you want to dress them up for a dessert platter, arrange them with a few fresh orange slices or dried cranberries for a perfect color and flavor contrast.

Make Ahead and Storage

Storing Leftovers

Once cooled, Soft and Chewy Ginger Snaps are best kept in an airtight container at room temperature. They stay delightfully chewy for up to a week, so you can enjoy them all week long—if they last that long!

Freezing

If you’d like to prep ahead, scoop and sugar-coat the dough balls, then flash freeze them on a tray before storing in a zip-top freezer bag for up to three months. Baked cookies can also be frozen for a couple of months, layered with parchment to prevent sticking and preserve their tender texture.

Reheating

Craving that fresh-from-the-oven warmth? Just pop your cookies (thawed, if previously frozen) in the microwave for about 10 seconds. They’ll emerge with that irresistible, bakery-soft center all over again—perfect for dunking or nibbling with a cozy drink.

FAQs

Can I use brown sugar instead of white sugar?

Brown sugar adds extra moisture and a deeper molasses flavor, but for authentic Soft and Chewy Ginger Snaps with their signature snap and chew, stick with granulated white sugar for both the dough and rolling.

How do I know when my cookies are done baking?

Look for cracked tops and slightly set edges—the centers may look a little soft, but they’ll finish setting as the cookies cool, keeping that dreamy chewy bite you’re after.

Can I make these cookies gluten-free?

Absolutely! Swap the all purpose flour for your favorite gluten-free blend (a 1:1 baking blend is best) and watch carefully during baking, as the texture may be slightly different but still delicious.

Why do the cookies need to chill before baking?

Chilling helps firm the dough, which means the cookies will bake up thick instead of spreading too much. It also gives the flavors plenty of time to meld, creating richer, more developed spice notes in every bite.

Can I make smaller or larger cookies?

Of course! Just adjust your bake time—smaller cookies need a minute or two less, while larger ones may need a minute longer. Keep an eye out for those signature cracks and puffiness as your cue.

Final Thoughts

There’s just something magical about pulling a tray of Soft and Chewy Ginger Snaps out of the oven—the aroma alone can draw a crowd! With their easy method, classic flavors, and crowd-pleasing texture, these cookies deserve a spot in your regular baking rotation. Give them a try and share the warmth; you’ll have friends and family asking for your secret recipe in no time.