Chewy Ginger Snaps Cookies
Day 10 of The 12 Days of Christmas Baking
Ginger Snaps are one of my families favorite cookies, the chewy can’t get enough of kind. I often make these up for the kids class Christmas parties and they are always a hit. The kids say that the sugar dusting looks like glitter. The only problem for me when there’s a batch of these babies in the house is that I cannot stop eating them. Have you tried dipping them in your morning coffee? To die for!
2 1/4 cups all-purpose flour
2 teaspoons of baking soda
1/2 teaspoon of salt
1 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
3/4 teaspoon ground cloves
3/4 cup unsalted butter, softened
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar
1/3 cup granulated sugar for rolling cookies
1 large egg
1 teaspoon vanilla extract
1/3 cup molasses
>> Preheat oven to 375 degrees Fahrenheit. In a bowl mix together dry ingredients: flour, baking soda, salt, cinnamon, ginger, cloves; nutmeg.
>> With an electric mixer on medium speed beat the butter for 2 minutes, add in the brown sugar and 1/2 cup granulated white sugar beating until light and fluffy, about 3 minutes. Add in to the wet mixture egg, vanilla extract and molasses beating until fully mixed. Scrape down the excess from the sides of bowl with a spatula.
>> Add dry ingredients into the wet mixture and beat at low speed for about 30 seconds, just enough to combine all ingredients.
>> Place the last of the 1/3 cup of granulated white sugar in a bowl. For larger cookies take 2 Tbsp of ginger snaps dough for each rolling dough between you hands into balls. Roll dough balls in sugar and place on ungreased cookie sheets, about 1 1/2 to 2 inches apart.
>> Bake on 375 11-13 minutes or until the edges of the cookies begin to form and the centers look cracked puffy. Cool the cookies for a few minutes before trying to transfer them to cooling racks.
Tip: Do not overcook Ginger Snaps. Ginger Snaps cookies should have soft/spongy centers out of the oven, or they will cool as hard and dry.
Makes about 18 large cookies or roll smaller.
Other 12 Days of Christmas Baking recipes:
Day 1 – Candied Pecans
Day 2 – Marshmallow Confetti Cake
Day 3 – Mini Apple Pies
Day 4 – Pumpkin Dump Cake
Day 5 – Black Bottom Cream Cheese Cupcakes
Day 6 – Pecan Pie
Day 7 – Whipped Shortbread Cookies
Day 8 – Mars Bars Rice Krispie Squares
Day 9 – Chocolate Chip Cookies
My goodness that looks amazing.
OGinger snaps are one of my favorite cookies. I’ll definitely be saving this recipe.
I have been making these cookies for years and you are right they are so yummy. I eat as many as my kids do, but they burn off the calories faster..lol. They are really a family favorite!
My mommy used to bake these for me ages ago… And I loved them so much! Really thanks for sharing this recipe, will try to bake them for my kids now! I hope they will love them to.
P.S The Kids joke is to die for 🙂
Happy to share an oldie but a goodie. 🙂 Let me know if the kids love them too.
Thank you for this, I just made these and they are FABULOUS!!
You are very welcome. They are, aren’t they?! 🙂 Not only does the house smell fantastic, try dipping them in your morning coffee. Yum! Bet you can’t stop at just one. 😉
These are just what I was lookingfor. I used to takenthe store bouht ones, open them up and wait until they got soft.
The flavor of these is wonderful but the dough was quite sticky, like not enough flour was in the recipe. I was afraid to add more for fear it would make the cookies taste like flour, so I chilled the dough, sprayed hands with Pam and rolled into balls that way. I chilled between baking sheets. Everyone I gave them to thought they were delicious.
The picture of these reminded me so much of the ginger cookies that my grandma used to make. I made them today and added about a tablespoon or so of fresh grated ginger. They are so delicious- gorgeous texture. I will now be searching your site for other winners!! Thanks.