Soft and Chewy Ginger Snaps

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Soft and Chewy Ginger Snaps are the perfect blend of warmth and sweetness, bringing together the rich flavors of molasses, cinnamon, and ginger in every bite. These cookies have a crisp, sugary exterior that gives way to a soft, chewy center bursting with spiced goodness. Whether enjoyed with a cup of tea, a glass of milk, or simply on their own, they are a classic treat that embodies the cozy flavors of the holiday season.

What makes these ginger snaps irresistible is their deep, caramelized flavor and the balance of sweet and spicy notes. The combination of ground ginger, cinnamon, and cloves creates a delightful warmth, while the molasses adds a hint of richness. Rolled in sugar before baking, they develop a signature crackled top that gives them their rustic charm. Perfect for gifting, sharing, or indulging, these cookies are a must-bake for any occasion.

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Ingredients for Soft and Chewy Ginger Snaps

• 2 ¼ cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• 2 teaspoons baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar (plus extra for rolling)
• 1 large egg
• ¼ cup molasses
• 1 teaspoon vanilla extract

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Step 1: Prepare the Dough

In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. This ensures the spices are evenly distributed throughout the dough. Set this dry mixture aside.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This step helps create a tender texture in the cookies. Add the egg, molasses, and vanilla extract, then continue mixing until fully combined.

Step 3: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Be careful not to overmix, as this can make the cookies tough instead of chewy.

Step 4: Chill the Dough

Cover the dough and refrigerate for at least 30 minutes. Chilling helps the cookies hold their shape and enhances the flavors.

Step 5: Shape and Coat in Sugar

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Roll the chilled dough into 1-inch balls, then coat each one in granulated sugar. This gives the cookies their signature crackly and sugary crust.

Step 6: Bake to Perfection

Place the sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are set and the tops begin to crack. The centers should remain slightly soft for a chewy texture.

Step 7: Cool and Enjoy

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Enjoy them warm or store them for later!

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Storage 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 prefer a slightly crispier texture, leave the container slightly open to allow airflow. For longer storage, freeze the cookies in a sealed bag or container for up to three months. To enjoy, let them thaw at room temperature or warm them in the microwave for a few seconds.

Estimated Nutrition

Per cookie (based on a batch of 24):

• Calories: ~120
• Carbohydrates: 18g
• Sugar: 10g
• Fat: 5g
• Protein: 1.5g
• Fiber: 0.5g

(Note: These values are approximate and may vary depending on ingredient brands and portion sizes.)

Frequently Asked Questions

How do I make my ginger snaps extra chewy?

For a chewier texture, slightly underbake the cookies by removing them from the oven when they are just set but still soft in the center. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.

Can I use fresh ginger instead of ground ginger?

Ground ginger provides a concentrated flavor, but you can use fresh grated ginger for a more intense, spicy kick. Start with 1 tablespoon of fresh ginger in place of the ground ginger.

Why do my cookies turn out too hard?

Overbaking is the main reason cookies become hard. Remove them from the oven when they appear set but still soft in the middle. Additionally, storing them properly in an airtight container helps retain moisture.

Can I freeze the dough instead of baked cookies?

Yes! Roll the dough into balls and freeze them on a baking sheet before transferring them to a freezer-safe bag. When ready to bake, roll in sugar and bake directly from frozen, adding a couple of extra minutes to the baking time.

What can I use instead of molasses?

Molasses gives ginger snaps their distinct deep flavor, but you can substitute honey, maple syrup, or dark corn syrup for a milder taste. Keep in mind that the flavor and texture will slightly differ.

Can I add mix-ins like chocolate chips or nuts?

Absolutely! Adding dark chocolate chips, white chocolate chips, or chopped pecans can bring an extra layer of flavor and texture to the cookies.

Do I have to chill the dough?

Chilling the dough is recommended because it helps prevent the cookies from spreading too much. If you’re short on time, you can skip this step, but expect slightly thinner cookies.

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure all other ingredients are gluten-free as well. The texture may be slightly different but still delicious!

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