Oh my goodness, let me tell you about my absolute favorite cookie: soft and chewy ginger snaps! There’s just something magical about the way they come together—the warm spices dancing in the air, the sweet aroma filling the kitchen. I still remember the first time I baked these with my grandmother; we would laugh and sneak bites of the dough, eagerly waiting for the cookies to come out of the oven. The moment you sink your teeth into one, it’s like a cozy hug! Trust me, these cookies are not just a treat; they’re a delicious journey back to those sweet memories.
Ingredients for Soft and Chewy Ginger Snaps
To whip up these delightful cookies, you’ll need some simple ingredients that pack a flavor punch! Here’s what you’ll need:
- 2 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 to room temperature
- 1 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- Extra granulated sugar for rolling
That’s it! Gather these ingredients, and you’ll be on your way to baking the most scrumptious ginger snaps you’ve ever tasted!
How to Prepare Soft and Chewy Ginger Snaps
Now, let’s get down to the fun part—baking these delicious cookies! Follow these simple steps, and you’ll be savoring soft and chewy ginger snaps in no time!
- First things first, preheat your oven to 350°F (175°C). This is crucial, so don’t skip it!
- While the oven warms, grab a medium bowl and whisk together the flour, ground ginger, cinnamon, baking soda, and salt. This mix is where the magic begins!
- In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. This should take about 2-3 minutes—trust me, it makes a difference!
- Now, add in the egg, molasses, and vanilla extract to the butter mixture. Mix until everything is well combined and you’ve got a lovely blend of flavors.
- Gradually add your dry ingredients to the wet mixture, stirring until just combined. You don’t want to overmix, so be gentle!
- Next, scoop out the dough and shape it into small balls. Roll each ball in granulated sugar for that delightful crunch.
- Place the sugar-coated dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Now, it’s time to bake! Pop them in the oven for 10-12 minutes. You want the edges to be set while the centers stay soft and chewy—so keep an eye on them!
- Once baked, let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. You’re almost there!
That’s it! Just follow these steps, and you’ll have a batch of ginger snaps that are sure to impress!
Why You’ll Love This Recipe
- These soft and chewy ginger snaps are a breeze to make—perfect for a quick baking session!
- The warm spices create a delightful flavor that instantly warms your heart and home.
- Each cookie has the perfect combination of crispy edges and a soft, chewy center that’s simply irresistible.
- They’re great for sharing at parties, holiday gatherings, or just enjoying with a cup of tea!
- Plus, they store well, so you can enjoy them fresh for days or even freeze them for later!
Tips for Success with Soft and Chewy Ginger Snaps
To make sure your soft and chewy ginger snaps turn out perfectly every time, here are some tried-and-true tips:
- Always use room temperature butter for easier creaming and a fluffier texture.
- Don’t skip the chilling step if you find the dough too sticky; refrigerate it for about 30 minutes.
- Make sure to roll the dough balls in sugar just before baking; it gives a lovely crunch and shine!
- Keep an eye on the baking time—take them out when the edges are set, but the centers look slightly underbaked for that perfect softness.
- For an extra kick, consider adding a pinch of ground cloves to the spice mix!
Nutritional Information for Soft and Chewy Ginger Snaps
Now, let’s chat about the nutritional side of these delightful cookies! Each soft and chewy ginger snap packs a flavorful punch while being reasonably moderate in calories. On average, one cookie contains around 120 calories, with about 5 grams of fat and 10 grams of sugar. You’ll also find about 1 gram of protein and 17 grams of carbohydrates per cookie. Keep in mind that these values are estimates and can vary based on the specific ingredients you use or any substitutions you might make. So enjoy these treats, knowing they’re a sweet indulgence that won’t completely derail your day!
FAQ About Soft and Chewy Ginger Snaps
Got questions about these tasty little delights? I’ve got you covered! Here are some common queries I hear:
- Can I use whole wheat flour? Absolutely! It’ll give your cookies a slightly nuttier flavor and a denser texture.
- How should I store leftover cookies? Keep them in an airtight container at room temperature for up to a week. If you want to keep them longer, they freeze beautifully!
- What can I substitute for molasses? Honey or maple syrup can work in a pinch, but they’ll change the flavor a bit.
- Can I make these gluten-free? Yes! Just substitute the all-purpose flour with a gluten-free blend, and you’re good to go.
- How can I make them spicier? Feel free to add more ginger or a dash of cayenne pepper for a kick!
Storage & Reheating Instructions
Storing your soft and chewy ginger snaps is super easy! Just pop them in an airtight container and keep them at room temperature for up to a week. I promise they’ll stay delicious and soft for days! If you want to keep them longer, you can freeze them. Just wrap each cookie tightly in plastic wrap, then place them in a freezer bag. They’ll stay fresh for up to two months! When you’re ready to enjoy them, let them thaw at room temperature for about 30 minutes. No reheating needed—just sink your teeth into that soft goodness!
Serving Suggestions for Soft and Chewy Ginger Snaps
When it comes to enjoying your soft and chewy ginger snaps, the possibilities are endless! I love pairing these cookies with a steaming cup of chai or a rich hot chocolate; the spices in the cookies complement the warm beverages perfectly. For a delightful dessert platter, consider serving them alongside a scoop of vanilla ice cream or a dollop of whipped cream—talk about a heavenly combo!
If you’re feeling adventurous, try crumbling a ginger snap over creamy yogurt for a fun twist at breakfast. Trust me, these cookies are versatile enough to shine in any setting!
For more delicious recipes, check out this gingerbread molasses cookie recipe for a festive twist on the classic flavors!
Print
Soft and Chewy Ginger Snaps: 7 Reasons to Love Them
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft and chewy ginger snaps are a delightful cookie that combines warm spices with a tender texture.
Ingredients
- 2 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 granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- Granulated sugar for rolling
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, ginger, cinnamon, baking soda, and salt.
- In another bowl, cream together butter, granulated sugar, and brown sugar.
- Add the egg, molasses, and vanilla to the butter mixture. Mix well.
- Gradually add the dry ingredients to the wet ingredients. Mix until combined.
- Shape the dough into balls and roll them in granulated sugar.
- Place the balls on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes until the edges are set but the center remains soft.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Store in an airtight container for up to one week.
- For extra spice, add a pinch of ground cloves.
- You can substitute brown sugar with coconut sugar for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: soft and chewy ginger snaps
