My Best Soft and Chewy Ginger Snaps Recipe

Oh Soft and Chewy Ginger Snaps – There’s an undeniable magic to a truly exceptional ginger snap, isn’t there? For me, these aren’t just cookies; they’re edible embraces, sweet echoes of holidays past, and the very essence of home. Growing up, the fragrant symphony of ginger, cinnamon, and cloves dancing from our kitchen wasn’t just a smell; it was a promise that pure comfort was moments away. But not just any ginger snaps would do – my heart belonged exclusively to the gloriously Soft and Chewy Ginger Snaps.

My grandma, bless her heart, was a true wizard with these spiced delights, always achieving that perfect equilibrium of lightly crisp edges cradling a gloriously tender, deeply spiced center. It felt like an impossible dream to recreate, and it took me years—and more than a few batches of dishearteningly brittle failures—to finally unravel her secret. While there are many fantastic recipes out there, like this intriguing option at Bakemode, my quest was deeply personal: to perfect her specific, cherished version.

But I finally did it! And today, after countless happy afternoons spent tweaking and testing in my own kitchen, I’m absolutely thrilled to share that very kitchen adventure with you. This Soft and Chewy Ginger Snaps isn’t merely a recipe; it’s a piece of my heart, perfected through love and persistence, designed to bring that same warmth and joy into your home. And if you find yourself craving even more ginger goodness, you simply must try my comforting One-Bowl Gingerbread Loaf Recipe!

Why You’ll Love This Soft and Chewy Ginger Snaps

If you’ve ever dreamt of a ginger snap that melts in your mouth with every bite, this is your recipe. These cookies hit all the right notes: a burst of warm spices like ginger, cinnamon, and cloves, a lovely sweetness balanced by the richness of molasses, and that signature soft, irresistible chewiness that makes them disappear almost instantly. They’re simple enough for a beginner baker but yield results that will impress even the most discerning cookie connoisseurs. Perfect for cozy evenings, holiday gatherings, or simply treating yourself to a little spiced delight.

The Secret to Great Soft and Chewy Ginger Snaps

The real magic behind truly soft and chewy ginger snaps lies in a couple of key factors. First, it’s the right balance of molasses and brown sugar; molasses not only imparts that deep, signature flavor but also contributes significantly to the tender texture by keeping moisture locked in. Second, it’s about not overbaking! Pulling them from the oven when they still look slightly underdone in the center is crucial. They’ll continue to set up on the baking sheet, ensuring that coveted chewy interior. And finally, don’t skimp on coating them generously in granulated sugar before baking – it creates that lovely sparkling crust.

Pro Tips to Nail It Every Time

Want to bake the best soft and chewy ginger snaps you’ve ever tasted? Here are a few extra nuggets of wisdom from my kitchen to yours. Always use fresh spices; old, stale spices lose their potency and won’t give you that vibrant flavor you crave. Chilling the dough isn’t just for ease of handling; it allows the flavors to meld beautifully and prevents the cookies from spreading too much, ensuring that ideal thick, chewy center. And when it comes to molasses, opt for unsulphured molasses (like Grandma’s or Brer Rabbit) for the best taste, avoiding the bitterness that sulphured varieties can sometimes have.

Pay close attention to your oven, as every oven can run a little differently; a minute or two can be the difference between chewy perfection and crisp sadness.

Fun Variations to Try Soft and Chewy Ginger Snaps

While the classic soft and chewy ginger snap is a masterpiece on its own, sometimes it’s fun to play around! For an extra zing, try adding a teaspoon of finely grated fresh ginger to the dough. If you love a bit of chocolate, folding in some white chocolate chips or even dark chocolate chunks would be absolutely divine. You could also experiment with a hint of black pepper or a pinch of cardamom for a more complex spice profile. For a lovely glaze, a simple drizzle of powdered sugar mixed with a tiny bit of milk and a dash of vanilla can elevate them, adding another layer of sweetness and visual appeal.

Final Thoughts

Baking these soft and chewy ginger snaps always brings a smile to my face. It’s more than just following a recipe; it’s an experience, a little moment of joy you create right in your own kitchen. There’s something so comforting about the aroma that fills the house as they bake, and even more satisfying when you take that first bite into a perfectly spiced, tender cookie. So, tie on your apron, gather your ingredients, and get ready to share a truly special treat with the people you love. Happy baking, my friends!

My Go-To Soft and Chewy Ginger Snaps Recipe

Recipe by SarahCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

These Soft and Chewy Ginger Snaps are bursting with warm spices and molasses, perfectly soft in the center with delightfully crisp edges. A comforting classic perfect for any occasion.

Ingredients

• 2 1/4 cups all-purpose flour

• 2 teaspoons ground ginger

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground cloves

• 1/4 teaspoon ground nutmeg

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 3/4 cup (1 1/2 sticks) unsalted butter, softened

• 1/2 cup granulated sugar (plus more for rolling)

• 1/2 cup packed light brown sugar

• 1 large egg

• 1/4 cup unsulphured molasses

Directions

• In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
• In a large bowl, using an electric mixer, cream together the softened butter, 1/2 cup granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
• Beat in the egg until just combined, then add the molasses and mix until fully incorporated. Scrape down the sides of the bowl as needed.
• Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
• Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 2 hours. This helps the flavors meld and the dough become easier to handle.
• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
• Place about 1/2 cup of granulated sugar in a shallow bowl for rolling.
• Scoop out dough by rounded tablespoons and roll into balls. Generously roll each ball in the granulated sugar to coat completely.
• Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets.
• Bake for 9-11 minutes, or until the edges are set and lightly golden, but the centers still look slightly soft and puffed. They will flatten and crinkle as they cool.
• Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!

Notes

• Chill Out: Don’t skip chilling the dough! This isn’t just for easier handling; it allows the spices to really bloom and prevents the cookies from spreading too much, ensuring that perfectly soft, chewy texture.
• Don’t Overbake: The key to chewiness is pulling them out of the oven when the edges are set but the centers still look a tiny bit soft. They’ll continue to bake and set on the hot baking sheet, leading to that coveted crinkled, tender finish.
• Molasses Matters: For the best flavor and chew, use unsulphured (dark, but not blackstrap) molasses. It provides a rich, deep sweetness without any bitterness, making all the difference in these soft and chewy ginger snaps.