Print

Soft and Chewy Ginger Snaps Recipe

Soft and Chewy Ginger Snaps Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 19 reviews

Soft and chewy Ginger Snaps are an easy, fragrant cookie that are perfect for any holiday cookie spread!

Ingredients

Dough:

  • 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

For Rolling:

  • granulated white sugar

Instructions

  1. In a large bowl, combine the sugar, butter, molasses, and egg. Beat on medium speed until light and fluffy. Add the sugar, butter, molasses, and egg.
  2. Add in the flour, baking soda, spices, and salt. Stir well with a spatula until fully combined. Add the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
  3. Cover the dough and chill in the refrigerator for at least an hour. Cover with plastic wrap and chill.
  4. Preheat the oven and prepare baking sheets. Roll the dough into balls, coat in sugar, and bake. Preheat oven, roll dough, coat in sugar, and bake.
  5. Bake until set, let cool slightly, then transfer to a cooling rack to cool completely. Bake, cool briefly, then transfer to cooling rack.

Notes

  • I generally use a #40 cookie scoop (approx. 1.5 TB) to make 1″ dough balls.
  • Store leftovers covered at room temperature for up to a week.
  • To freeze before baking – scoop dough balls, roll in sugar, and then freeze flash freeze on a baking sheet. Once frozen solid, move to a freezer bag or container for up to 3 months. Bake from frozen adding a minute to the bake time.
  • To freeze after baking – lay cookies in a freezer bag with parchment between layers for up to two months. When ready to eat, place on the counter at room temp a few hours before needed.

Nutrition

Find it online: https://bitezly.com/soft-and-chewy-ginger-snaps-recipe/