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Soft and Chewy Ginger Snaps

Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Servings: 24
Ingredients Method

Ingredients
  

Dry Ingredients
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
Wet Ingredients
  • 3/4 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1/4 cup molasses
  • 1 teaspoon vanilla extract
Coating
  • 1/4 cup granulated sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, ground ginger, baking soda, cinnamon, cloves, and salt until well combined.
  3. In a large bowl, use an electric mixer to cream the softened butter and 1 cup sugar together until light and fluffy, about 3 minutes.
  4. Beat in the egg, molasses, and vanilla extract until fully incorporated.
Cooking
  1. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined; do not overmix.
  2. Scoop tablespoon-sized portions of dough and roll them into balls, then roll each ball in the 1/4 cup granulated sugar to coat evenly.
  3. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
  4. Bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft.
Finishing
  1. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, ensuring they remain soft and chewy.