Soft and Chewy Ginger Snaps

Ginger snaps are more than just a cookie; they are a delightful blend of flavors and textures that evoke feelings of warmth and nostalgia. Renowned for their crisp edges and chewy centers, these classic treats have graced dessert tables for generations, delighting everyone from children to adults. The soft and chewy version of ginger snaps is particularly beloved, offering a satisfying bite that melts in your mouth, leaving behind a lingering warmth from the spices used.

Discover the joy of baking with this soft and chewy ginger snaps recipe! Perfect for cozy nights or festive gatherings, these cookies are a delightful blend of warm spices and sweet flavors. With a history dating back centuries, ginger snaps offer not only comfort but also numerous health benefits. Follow our step-by-step guide to create a batch that melts in your mouth. Embrace the warmth and nostalgia of homemade cookies! #GingerSnaps #Baking #Cookies #ComfortFood #Recipe #HolidayBaking

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Ingredients

2 1/4 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup unsalted butter, softened

1 cup packed brown sugar

1 large egg

1/4 cup molasses

1 teaspoon vanilla extract

1/4 cup granulated sugar (for rolling)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt until well combined. Set aside.

Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and brown sugar together using an electric mixer on medium speed until fluffy and light in color (about 2-3 minutes).

Add Wet Ingredients: Add the egg, molasses, and vanilla extract to the butter mixture. Mix until well incorporated.

Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.

Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This step helps to enhance the flavors and improve the texture.

Shape Cookies: Once chilled, scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in granulated sugar to coat.

Bake Cookies: Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are set but the centers are still soft.

Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy: Once cooled, enjoy your soft and chewy ginger snaps with a glass of milk or your favorite warm drink!

Prep Time: 15 min | Total Time: 1 hr 5 min | Servings: 24 cookies