Craving a delightful cookie that perfectly blends warmth and sweetness? These soft ginger snap cookies are just what you need. With their cozy spices and chewy texture, they provide the perfect treat for any occasion, whether it’s a chilly evening or a festive gathering.
Biting into one of these cookies is like a warm hug, with flavors of ginger and molasses dancing on your palate. They’re great for sharing or keeping all to yourself—no judgment here!
This recipe is simple, requiring basic pantry ingredients, making it a fantastic choice for both experienced bakers and those new to the kitchen. Plus, the fantastic aroma that fills your home while they bake is simply irresistible.
The Best Soft Ginger Snap Cookies
These soft ginger snap cookies are warmly spiced and perfectly chewy, with a dusting of sugar that adds a delightful crunch. Each bite is a harmonious blend of molasses, ground ginger, cinnamon, and a hint of cloves that will make your taste buds sing.
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- Additional sugar for rolling
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg, molasses, and vanilla extract, mixing until combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Form Cookies: Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in granulated sugar before placing them on the prepared baking sheet, spaced about 2 inches apart.
- Bake: Bake for 10-12 minutes or until the edges are set and the tops are slightly cracked. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
Nutrition Information
- Servings: 24 cookies
- Calories: 120kcal
- Fat: 6g
- Protein: 1g
- Carbohydrates: 16g
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