Soft Ginger Snap Cookies Recipe
Soft Ginger Snap Cookies Recipe
How Can I Keep Ginger Snaps Soft?
The best way to keep these ginger snaps soft is to make sure to store them properly. You want to keep the cookies in an airtight container. This will keep the cookies from getting stale. Also, when you are baking the cookies, make sure not to over bake them. Overbaking cookies is the most common reason why cookies do not stay soft.
Do Gingersnap Cookies with Butter Have to Be Stored in the Refrigerator?
When you are storing these cookies you want to store them at room temperature in an airtight container. You can use a container with a lid or use a freezer bag to keep the cookies from getting stale.
Ingredients for Ginger Snaps
- Unsalted butter
- Sugar
- Egg
- Molasses
- Flour
- Ground ginger
- Baking soda
- Ground cinnamon
- Ground cloves
- Salt
How to Make Ginger Snap Cookies
Let the cookies cool and then store extra cookies in an airtight container.
Soft Ginger Snap Cookies Recipe
Equipment
- Electric mixer w/ mixing bowl
- 1- Medium bowl
- 1- small plate or bowl
- Cooking sheets
- Parchment paper
- Wire rack
- Lidded container for storing
Ingredients
- 3/4 C unsalted butter softened
- 1 C sugar
- 1 large egg
- 1/4 C molasses
- 2 1/4 C flour
- 2 tsp ground ginger
- 1 tsp baking soda
- 3/4 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 1/3 C sugar for coating
Instructions
- Preheat oven to 350 degrees
- Move oven rack to the center of the oven
- Line cookie sheets with parchment paper
- Using the electric mixer, set on low, add the butter and 1 cup of sugar. Beat until the butter is creamed and fluffy.
- Add the egg and molasses to the mixture in the bowl. Continue to mix until completely combined.
- In a separate bowl (medium) add together flour, ginger, baking soda, cinnamon, cloves, and salt. Mix until all ingredients are blended.
- Slowly add some of the flour mixture to the wet ingredients until combined.
- With your hands make dough into balls about 1 inch in size. Roll the dough balls in the sugar.
- Place the dough balls onto the parchment lined cookie sheets.
- Bake 350 degrees for 10-12 minutes.
- Remove from the oven. Allow the cookies to cool on the cookie sheet for about 5 minutes.
- Transfer the cookies to the wire rack to cool completely.
- Store extra cookies in an airtight container.
I made these and they were simple with soft centres and crackly tops, exactly what I was looking for. They didn’t spread out much and stayed very domed even after cooling. For the next batch I’ll press them down gently before baking to give them more standard cookie look, Otherwise this is a great recipe and made 24 cookies!
Delicious! Exactly what I was looking for!