Description
Soft and Chewy Ginger Snaps are the perfect balance of sweet and spicy, with a crisp sugary exterior and a tender, molasses-infused center. These cookies are packed with warm spices like ginger, cinnamon, and cloves, making them an irresistible treat for any occasion. Perfect for holiday baking or an everyday snack, they pair beautifully with a cup of tea or coffee.
Ingredients
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar (plus extra for rolling)
1 large egg
1/4 cup molasses
1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together until light and fluffy.
- Add the egg, molasses, and vanilla extract, mixing until fully combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms.
- Cover the dough and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll the dough into 1-inch balls, then coat in granulated sugar.
- Place the dough balls on the baking sheet, spacing them 2 inches apart.
- Bake for 8-10 minutes, or until the edges are set and the tops crackle.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Enjoy!
- Prep Time: 40 minutes (including chilling)
- Cook Time: 8-10 minutes
- Category: Dessert