Soft and Chewy Ginger Snaps

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:

  1. In a large bowl or stand mixer, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
  2. Add the molasses and eggs to the butter mixture, beating until fully incorporated.
  3. In a separate bowl, whisk together the flour, baking soda, cinnamon, cloves, ginger, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
  5. 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.
  6. When ready to bake, preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
  7. 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.
  8. Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  9. 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.
  10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  11. 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!

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