The Coziest Soft and Chewy Ginger Snaps Recipe Ever

Crafting delectable ginger snaps can transport you to a world of warm, comforting flavors that dance across your palate.

Memories of grandma’s kitchen often swirl around these delightful cookies, filling the air with rich, spicy aromas.

Molasses and ground ginger combine to create a magical blend that promises pure satisfaction.

Crisp edges give way to a tender center, making each bite a delightful experience.

Baking these treats requires minimal effort but delivers maximum enjoyment.

The secret lies in balancing spices and achieving that perfect texture between crunch and softness.

You’ll find this recipe irresistibly simple and absolutely delicious.

Why These Ginger Snaps Are So Chewy

• This ginger snap recipe offers a simple, straightforward process that even novice bakers can master with ease.
• Packed with warm spices like ginger, cinnamon, and cloves, these cookies deliver a nostalgic, homey flavor that feels like a warm hug.
• Perfect for holiday gatherings, potlucks, or a sweet afternoon snack, these cookies appeal to all ages and taste preferences with their soft, chewy texture and sugary crackle top.
• Easily adapt the recipe by adjusting spice levels or adding extra ingredients like chopped nuts or chocolate chips for a personalized touch.

Ingredients for Soft Ginger Snap Cookies

• All-Purpose Flour: Standard base for creating cookie structure.
• Baking Soda: Helps cookies rise and spread properly.

• Ground Ginger, Ground Cinnamon, Ground Cloves: Signature warm and spicy flavor profile for ginger snaps.

• Butter: Provides rich, smooth texture and helps bind ingredients.
• Granulated Sugar: Adds sweetness and helps with cookie crispness.
• Egg: Binds ingredients and contributes to soft texture.
• Molasses: Gives deep, robust flavor and dark color to cookies.
• Vanilla Extract: Enhances overall flavor complexity.

• Granulated Sugar: Used for rolling cookies to create crackly exterior.

• Salt: Balances and enhances overall flavor profile.

How to Bake the Perfect Ginger Snaps

Step 1: Blend Dry Spice Mixture

Grab a medium mixing bowl and whisk together flour, ground ginger, warming cinnamon, rich cloves, baking soda, and a pinch of salt.

This magical blend will create the foundation of your delectable cookies.

Step 2: Whip Butter and Sweetness

In a large bowl, unleash your electric mixer to transform softened butter and sugar into a cloud-like, fluffy mixture.

Beat for 2-3 minutes until the texture becomes light and dreamy.

Step 3: Introduce Moisture Makers

Crack in the egg, then pour in molasses and vanilla extract.

Mix thoroughly until all ingredients dance together harmoniously.

Step 4: Marry Wet and Dry Components

Slowly fold the dry ingredient mixture into the wet ingredients.

Use low-speed mixing and stop as soon as everything combines.

Overmixing will make your cookies tough.

Step 5: Chill and Develop Flavor

Pop the dough into the refrigerator for at least 30 minutes.

This resting period allows flavors to meld and creates a more robust cookie texture.

Step 6: Prepare Baking Station

Heat the oven to 350°F.

Line a baking sheet with parchment paper for easy cookie removal.

Step 7: Shape and Sugar Coat

Roll the dough into small balls and generously coat each one in granulated sugar.

This creates a delightful crackly exterior.

Step 8: Bake to Perfection

Arrange cookie balls on the baking sheet with space between them.

Bake for 8-10 minutes until edges look set but centers remain soft.

Step 9: Cool and Savor

Allow cookies to rest on the baking sheet for 5 minutes.

Transfer to a cooling rack and enjoy warm or store for later munching.

Tips for Chewy, Spiced Cookies

• Add extra ground ginger or a pinch of black pepper for a more robust, warming flavor profile that enhances the traditional ginger snap taste.
• Chill the dough for at least an hour to help cookies maintain their shape and prevent excessive spreading during baking.
• Swap all-purpose flour with a gluten-free blend, ensuring you use a 1: 1 replacement to maintain the cookies' soft and chewy texture.
• Use light molasses for a milder flavor or dark molasses for a deeper, more intense taste that complements the spice blend.
• Keep cookies in an airtight container with a slice of bread to maintain their soft and chewy texture for up to a week.

Store and Reheat Ginger Snaps with Care

• Store cooled ginger snaps in an airtight container with parchment paper between layers. Keep in the refrigerator for up to 7 days to maintain freshness and prevent crumbling.
• Wrap cookies individually in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature for 15-20 minutes before serving.
• Warm cookies on a microwave-safe plate for 10-15 seconds to restore soft texture. Heat in short bursts to prevent hardening or burning.
• Keep cookies in a sealed container with a tight lid at room temperature for 3-4 days. Add a slice of bread to maintain moisture and softness.

Pairings That Go Well with Ginger Snaps

• Pair with Warm Spiced Chai Latte: Complement the ginger snaps' warm spices with a creamy, aromatic chai tea that echoes the cookie's cinnamon and ginger notes.
• Serve with Vanilla Bean Ice Cream: Create a delightful contrast by pairing the crisp cookies with smooth, cold vanilla ice cream that balances the cookie's spicy warmth.
• Match with Mulled Wine: Elevate the holiday mood by enjoying these cookies alongside a rich, spiced red wine that enhances the ginger and molasses flavors.
• Accompany with Caramel Espresso: Combine the cookies with a shot of espresso topped with caramel sauce, offering a decadent balance of sweet and robust flavors.

Flavor Add-Ins for Ginger Snap Cookies

• Gluten-Free Ginger Snaps: Replace wheat flour with almond flour or gluten-free flour blend for a celiac-friendly version that maintains the classic spicy flavor.
• Vegan Molasses Cookies: Substitute butter with coconut oil, use a flax egg instead of chicken egg, and ensure other ingredients are plant-based for a dairy-free, egg-free alternative.
• Low-Sugar Ginger Cookies: Use monk fruit sweetener or stevia instead of granulated sugar, reducing overall sugar content while keeping the traditional ginger snap taste.
• Spiced Chocolate Ginger Cookies: Add dark chocolate chips and a pinch of cayenne pepper to create a more complex, rich flavor profile with a subtle kick of heat.

FAQs

• Why is chilling the dough optional?

Chilling helps prevent spreading and creates a thicker, more structured cookie. Cold dough retains its shape better during baking and develops deeper flavors as ingredients meld together.

• Can I use fresh or ground ginger?

Ground ginger is recommended for consistent flavor and easier mixing. Fresh ginger might add too much moisture and change the cookie’s texture. Ground ginger ensures even spice distribution throughout the dough.

• How do I know when the cookies are perfectly baked?

Look for set edges with soft centers. When you gently touch the cookie, it should have a slight resistance but not feel wet. The tops will start to crack, indicating they’re done and ready to be removed from the oven.

• What makes these ginger snaps soft instead of hard?

Using more molasses and slightly underbaking creates a chewy texture. The combination of butter, egg, and not overbaking prevents the cookies from becoming too crisp, resulting in a soft, tender cookie with a slight crackle on top.

Soft and Chewy Ginger Snaps Recipe

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4.9 from 15 reviews

• Total Time: 40 minutes
• Yield: 24 1x

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Description

Ginger snaps embrace classic comfort with a spicy-sweet twist that dances across taste buds. Warm molasses and zesty ginger create a nostalgic cookie perfect for sharing with friends during cozy moments you’ll treasure.

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Ingredients

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Dry Ingredients:

• 2 1/4 cups (540 ml) all-purpose flour
• 1 teaspoon (5 ml) baking soda
• 1/4 teaspoon (1.25 ml) salt

Spices:

• 2 teaspoons (10 ml) ground ginger
• 1 teaspoon (5 ml) ground cinnamon
• 1/2 teaspoon (2.5 ml) ground cloves

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Instructions

1. Sift together flour, ginger, cinnamon, cloves, baking soda, and salt in a medium bowl, ensuring even distribution of dry ingredients.
2. Beat softened butter and sugar with an electric mixer until the mixture becomes airy and pale, approximately 2-3 minutes.
3. Incorporate egg into the butter mixture, then blend in molasses and vanilla extract until smooth and uniform.
4. Gradually fold dry ingredients into wet ingredients, mixing on low speed until just combined, being careful not to overmix the dough.
5. Refrigerate dough for 30 minutes to enhance cookie texture and prevent excessive spreading during baking.
6. Preheat oven to 350°F and line a baking sheet with parchment paper for easy cookie removal.
7. Form dough into small spheres, rolling each ball generously in granulated sugar to create a sparkling, crackled exterior.
8. Arrange cookie balls on prepared baking sheet with sufficient spacing, allowing room for slight expansion during baking.
9. Bake for 8-10 minutes, watching for set edges while maintaining soft centers, indicating perfect ginger snap consistency.
10. Allow cookies to rest on baking sheet for 5 minutes, then transfer to a wire rack for complete cooling and optimal texture.

Notes

• Chill the dough for at least 30 minutes to prevent spreading and ensure thick, chewy cookies with crisp edges.
• Roll dough balls in turbinado or raw sugar for extra crunch and a sparkling, rustic appearance that adds texture.
• For gluten-free adaptation, substitute all-purpose flour with a high-quality 1:1 gluten-free baking blend to maintain similar soft texture.
• Adjust spice intensity by increasing ground ginger or adding a pinch of black pepper for a warming, sophisticated flavor profile that elevates traditional ginger snaps.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 130
• Sugar: 5 g
• Sodium: 60 mg
• Fat: 4 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 0.5 g
• Protein: 2 g
• Cholesterol: 0 mg