Ah, cookies! There’s just something magical about that aroma wafting through the kitchen, isn’t there? I can still remember the first time I made soft and chewy ginger snaps—the warm spices filled my home, wrapping me in a cozy hug. These cookies have the perfect balance of sweetness and that zesty kick from ginger that I absolutely adore. Every bite is like a celebration of flavor! Whether it’s for a gathering or just a cozy night in, these treats always bring a smile. Trust me, once you try them, you’ll be hooked!
Ingredients for Soft and Chewy Ginger Snaps
Before diving into the deliciousness, let’s gather all the ingredients you’ll need to whip up these irresistible cookies. Here’s what you’ll require:
- 2 1/4 cups all-purpose flour, sifted
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened to room temperature
- 1 cup brown sugar, packed tightly
- 1/4 cup granulated sugar, plus extra for rolling
- 1 large egg, at room temperature
- 1/4 cup molasses, unsulfured
Make sure everything is measured out and ready to go. It makes the process so much smoother and way more fun! Trust me; you’ll want to savor every moment of this baking adventure.
How to Prepare Soft and Chewy Ginger Snaps
Now that we have our ingredients all lined up, it’s time to bring these soft and chewy ginger snaps to life! Follow these simple steps, and you’ll be enjoying the delightful aroma of freshly baked cookies in no time.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) so it’s nice and hot by the time your cookies are ready to go in.
- In a medium bowl, whisk together the flour, ground ginger, cinnamon, baking soda, and salt. This step ensures that all those lovely spices are evenly distributed throughout your dough.
- In a large mixing bowl, cream the softened butter and brown sugar together using an electric mixer. Mix until it’s smooth and fluffy, about 2-3 minutes. You want that light, airy texture!
- Add the egg and molasses to the butter mixture. Mix until everything is well combined. Don’t worry if it looks a bit runny; that’s perfectly normal!
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, or your cookies could end up tough.
- Roll tablespoons of dough into balls and then coat them in granulated sugar. This gives them that beautiful sparkly finish!
- Place the dough balls on a baking sheet lined with parchment paper, leaving enough space between them to spread.
- Bake the cookies for 10-12 minutes. Keep an eye on them; they should be firm around the edges but still slightly soft in the center.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps maintain their chewy texture!
And just like that, you’re one step closer to cookie bliss! Enjoy the process and get ready for those warm, comforting flavors to fill your kitchen.
Why You’ll Love This Recipe
- Quick and easy to make, perfect for any baking level!
- Deliciously soft and chewy texture that’s simply irresistible.
- Warm spices create a cozy flavor, ideal for any occasion.
- Great for sharing with friends, family, or keeping all to yourself!
- Versatile enough to enjoy year-round, not just during the holidays.
- They freeze beautifully, so you can always have a sweet treat on hand!
Tips for Success
To ensure your soft and chewy ginger snaps turn out perfectly every time, here are my top tips! First, don’t skip the chilling step; if you can let the dough rest in the fridge for about 30 minutes, it helps the cookies maintain their shape while baking. To check for doneness, look for edges that are firm but the centers should still look a bit soft—trust me, they’ll firm up as they cool! For storage, keep them in an airtight container at room temperature for up to a week. You can also freeze them for up to three months—just thaw and enjoy! Happy baking!
Nutritional Information
Each soft and chewy ginger snap cookie is approximately packed with around 150 calories. You’ll also find about 6g of fat, 1g of protein, and 22g of carbohydrates, including 10g of sugar. Keep in mind that these values are estimates, but they give you a good idea of what to expect!
FAQ about Soft and Chewy Ginger Snaps
Got questions about these delicious soft and chewy ginger snaps? No worries! I’ve got you covered. Here are some of the most common questions I get, along with my trusty answers to help you out.
Common Questions
Can I make these cookies gluten-free? Absolutely! Just substitute the all-purpose flour with a gluten-free blend that measures 1:1.
How do I make them spicier? If you love a kick, feel free to increase the ginger or cinnamon by an extra half teaspoon!
Can I use blackstrap molasses instead of regular molasses? Yes, but keep in mind it has a stronger flavor, which might give your cookies a richer taste.
What should I do if my dough is too sticky? If that happens, sprinkle a little extra flour while mixing or chilling the dough to help manage the stickiness.
How long do they stay fresh? Stored in an airtight container, your cookies will stay fresh for up to a week. But trust me, they won’t last that long!
Storage & Reheating Instructions
To keep your soft and chewy ginger snaps 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 beautifully! Just wrap them tightly in plastic wrap or place them in a freezer-safe bag, and they’ll last for up to three months. When you’re ready to enjoy, simply thaw them at room temperature. No need to reheat—just dive in and savor that delightful chewiness!
Print
Soft and Chewy Ginger Snaps: 10 Steps to Cookie Bliss
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft and chewy ginger snaps are a delightful cookie with a warm spice flavor.
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 cup molasses
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, ginger, cinnamon, baking soda, and salt.
- In another bowl, cream butter and brown sugar until smooth.
- Add egg and molasses to the butter mixture, and mix well.
- Gradually add the dry ingredients to the wet ingredients.
- Roll dough into balls and coat with granulated sugar.
- Place on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, until edges are firm.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container.
- For a spicier flavor, increase ginger or cinnamon.
- These cookies freeze well for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: soft and chewy ginger snaps, ginger cookies, chewy cookies
