Soft Ginger Snap Cookies Recipe
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The best Ginger Snap Cookies are from this simple soft cookie recipe. The perfect combination of ginger and spices makes the flavor pop, but the soft texture is what makes you go back for more. Add this cookie recipe to your holiday cookie swap this year.
Want more gingerbread? You can also make Gingerbread Kiss Cookies.
Soft Ginger Snap Cookies Recipe
This year skip the boxed ginger snap cookies and make this recipe instead. These soft cookies have all the flavors of ginger snap cookies in a soft, chewy cookie. one bite and you are going to be hooked.
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
Preheat the oven to 350 and make sure the rack is in the cent of the oven. Line the cookie sheet with parchment paper.
In a large bowl, beat on low to combine the butter and sugar until it is creamed and fluffy, then you will add the eggs and molasses and beat until it is completely combined.
In a separate bowl, add the dry ingredients and mix to combine. Slowly add the dry ingredients to the wet and mix until it is well combined.
With your hands make the dough into balls that are about 1 inch in size and then roll the dough balls in the sugar. Place the dough balls onto the cookie sheets and bake 350 degrees for 10-12 minutes.
Let the cookies cool and then store extra cookies in an airtight container.
Soft Ginger Snap Cookies Recipe
The best Ginger Snap Cookies are from this simple soft cookie recipe. The perfect combination of ginger and spices makes the flavor pop, but the soft texture is what makes you go back for more. Add this cookie recipe to your holiday cookie swap this year.
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.
Nutrition
Calories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 18mgSodium: 60mgPotassium: 56mgFiber: 1gSugar: 11gVitamin A: 150IUCalcium: 10mgIron: 1mg
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LOVE THESE GINGERSNAP COOKIES? PIN IT!
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!