Soft and Chewy Ginger Snaps
Yield: Makes a large batch (exact number depends on cookie size)
Prep Time: 20 minutes
Chilling Time: 3 hours
Bake Time: 8-10 minutes per batch
Total Time: 3 hours 30 minutes
Ingredients:
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 2 cups granulated sugar, plus extra for rolling
- 1/2 cup molasses
- 2 large eggs
- 4 cups all-purpose flour
- 4 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon salt
Instructions:
- In a large bowl or stand mixer, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add the molasses and eggs to the butter mixture, beating until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, cloves, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 3 hours or overnight. This step is crucial for achieving the desired texture and allowing the flavors to develop.
- When ready to bake, preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- Pour some granulated sugar into a shallow bowl. Scoop out rounded tablespoons of the chilled dough and roll them into balls. Roll each ball in the sugar to coat evenly.
- Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the cookies for 8-10 minutes, or until they are puffed and the edges are lightly golden. The centers may look slightly underbaked, but they will continue to set as they cool.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Store the cooled cookies in an airtight container at room temperature for up to 1 week, or freeze them for longer storage.
Tips:
- For a more intense ginger flavor, add 1-2 tablespoons of freshly grated ginger to the dough.
- To ensure even baking, rotate the baking sheets halfway through the bake time.
- If the dough becomes too soft to work with during the rolling process, chill it in the refrigerator for an additional 15-20 minutes.
- When freezing the cookies, place them in a single layer on a baking sheet and freeze until solid before transferring them to a freezer-safe container or bag. This will help prevent them from sticking together.
Enjoy these soft, chewy, and warmly spiced ginger snaps with a cold glass of milk, a cup of coffee, or hot tea!