A beautifully composed 16:9 hero shot of a small stack of perfectly baked, golden-brown Soft and Chewy Ginger Snaps on a minimalist white plate. The cookies have visible crackled tops and a soft, inviting texture. The plate rests on the wooden cutting board on marble countertops, with fresh herbs subtly blurred in the background, illuminated by soft natural morning light. The scene is clean, tidy, and has warm tones, creating an inviting, delicious appeal.

Soft and Chewy Ginger Snaps: The Best Recipe Ever!

ByMaya
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A close-up 3:4 shot of a single Soft and Chewy Ginger Snap, broken in half to reveal its tender, soft interior, with steam subtly rising. The cookie is placed on a minimalist white plate, resting on the wooden cutting board, with fresh herbs and a hint of marble countertop in the background, bathed in natural morning light. The warm tones emphasize its deliciousness and homemade quality.

Soft and Chewy Ginger Snaps

There’s something truly magical about a perfectly baked ginger snap, isn’t there? It’s a cookie that instantly transports you to those warm, cozy evenings, filling your home with an aroma that feels like a comforting hug. My quest for the ultimate Soft and Chewy Ginger Snaps has been a delicious, years-long adventure, meticulously testing countless batches to nail that elusive, ideal texture without losing the classic ginger snap’s delightful spice.

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This Soft and Chewy Ginger Snaps recipe isn’t just a set of instructions; it’s the culmination of those kitchen adventures, poured into bringing you the ginger snap of your dreams. If you adore these warm, spicy flavors as much as I do, you might also enjoy my no-bake gingerbread truffles, or even compare notes on achieving that perfect texture with another fantastic soft and chewy ginger snaps recipe from a fellow baking enthusiast.

Get ready to fill your home with the most incredible aroma and treat your taste buds to pure bliss with these truly irresistible cookies!

Soft and Chewy Ginger Snaps: The Best Recipe Ever!
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Soft and Chewy Ginger Snaps: The Best Recipe Ever!

Recipe by MayaCourse: DessertsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Discover the ultimate recipe for Soft and Chewy Ginger Snaps, featuring warm spices, rich molasses, and a perfectly tender, chewy texture with delightful crackled tops. A cozy classic for any occasion!

Ingredients

  • 2 1/4 cups all-purpose flour

  • 2 teaspoons ground ginger

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground cloves

  • 1/4 teaspoon ground nutmeg

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 cup unsalted butter, softened

  • 1 cup granulated sugar, plus more for rolling

  • 1 large egg

  • 1/4 cup molasses (dark, unsulphured for best flavor)

Directions

  • In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
  • In a large bowl, using an electric mixer, beat the softened butter and 1 cup granulated sugar together until light and fluffy, about 2-3 minutes.
  • Beat in the egg until well combined, then add the molasses and mix until fully incorporated.
  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  • Cover the dough tightly with plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 2 hours. This helps prevent spreading.
  • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  • Place about 1/2 cup of granulated sugar in a small bowl for rolling. Scoop rounded tablespoons of dough and roll into balls. Roll each ball generously in the granulated sugar.
  • Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets.
  • Bake for 9-11 minutes, or until the edges are set but the centers still look slightly soft. They will firm up as they cool.
  • Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

    • Molasses Magic: For that deep, signature ginger snap flavor and perfect chewiness, use dark, unsulphured molasses. Light molasses or blackstrap can alter the taste and texture significantly, so stick to the good stuff for authentic results.
    • Chilling is Key: Don’t skip the chilling step! Even 30 minutes in the fridge makes a huge difference in preventing the cookies from spreading too thin, ensuring those lovely crackled tops and a deliciously soft interior.
    • Spice It Up: Feel free to adjust the spice levels to your preference. If you love a really fiery ginger kick, add an extra half teaspoon of ground ginger. For a more subtle warmth, you can slightly reduce the cloves and nutmeg.

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