Soft and Chewy Ginger Snaps

Craving a warm, spicy treat? Soft and Chewy Ginger Snaps are exactly what you need!

These cookies are perfectly spiced with ginger, cinnamon, and molasses. They’re soft, chewy, and full of flavor in every bite.

Once you try these, you’ll want them for every holiday or cozy night in. They’re quick to make and the perfect balance of sweet and spicy.

What are you waiting for? Grab your ingredients and bake these Soft and Chewy Ginger Snaps today! You’ll love how delicious and easy they are.

Why You’ll Love This Recipe

• Perfectly Chewy: These cookies stay soft in the center with lightly crisped edges.
• Rich Flavor: Molasses and warming spices like ginger, cinnamon, and cloves create a deep, cozy taste.
• Freezer-Friendly: The dough and the baked cookies freeze beautifully.
• Simple Pantry Ingredients: You probably already have everything on hand.
• Kid-Approved: The mild spice and sweet flavor make these a hit with little ones too.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 15 minutes (plus 1 hour chill time)
Bake Time: 10–12 minutes
Total Time: About 1 hour 30 minutes

Servings:
This recipe makes about 30 cookies, depending on how big you scoop them. Perfect for sharing, gifting, or freezing a batch for later.

Difficulty:
Very easy — great for beginner bakers or baking with kids.

Required Kitchen Tools

Mixing bowls (medium and large)

• Electric mixer (hand or stand)
• Rubber spatula
• Measuring cups and spoons
• Baking sheet
• Parchment paper or silicone baking mat
• Wire cooling rack
• Small cookie scoop (optional, for even-sized cookies)

Ingredients for Soft and Chewy Ginger Snaps

Here’s what you’ll need to make these cookies (exact measurements in the recipe card at the end):

Dry Ingredients:

• All-purpose flour: The base that holds everything together.
• Ground ginger: Adds warmth and a little zing.
• Ground cinnamon: Balances the ginger with sweet spice.
• Ground cloves: Adds depth with earthy, bold flavor.
• Baking soda: Helps the cookies spread and stay tender.
• Salt: Brings out all the flavors.

Wet Ingredients:

• Unsalted butter (softened): Adds richness and helps create that chewy texture.
• Granulated sugar: For sweetness and a touch of crunch on the outside.
• Egg: Binds the dough and adds moisture.
• Molasses: The signature ingredient — deep, dark, sweet, and spicy.
• Vanilla extract: Rounds out the flavor and adds warmth.

Variations for Ginger Snaps

• Add Orange Zest: Brightens the flavor and pairs beautifully with the spices.
• Dip in White Chocolate: Half-dip cooled cookies for a sweet holiday twist.
• Roll in Turbinado Sugar: For an extra crunch on the outside.
• Add Crystallized Ginger: Chop and mix in for a little surprise in each bite.
• Use Whole Wheat Flour: Sub part of the all-purpose for a more wholesome feel.

How to Make Soft and Chewy Ginger Snaps — Step-by-Step Instructions

1. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, and cloves. Set this aside — it’s your spice blend base and dry structure for the dough.

2. Cream the Butter and Sugar

In a large bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together until light and fluffy — this takes about 2 to 3 minutes on medium speed. This step builds air into the dough, making the cookies soft and light inside.

3. Add Egg, Molasses, and Vanilla

Crack in the egg, pour in the molasses, and add the vanilla extract. Beat on medium speed until everything is smooth and fully combined. The mixture will look dark and thick — that’s what you want.

4. Add the Dry Ingredients

With the mixer on low, slowly add the dry ingredient mixture to the wet mixture. Mix just until the flour disappears — don’t overmix, or the cookies can get tough.

5. Chill the Dough

Cover the dough and refrigerate it for at least 1 hour, or up to overnight. This step helps the dough firm up and prevents the cookies from spreading too much while baking.

Serving and Decoration Ideas

How to Serve Ginger Snaps

These cookies are versatile and fit right in during holidays, rainy days, or anytime you need something cozy:

• With Tea or Coffee: Warm spices make them a perfect match.
• As Ice Cream Sandwiches: Pair with vanilla or cinnamon ice cream.
• Holiday Cookie Platters: They hold their shape and flavor well.
• Gift Them: Stack and wrap them in parchment for homemade gift bags.

Decorating Options

• Roll in Sugar: Before baking, roll each dough ball in granulated sugar for sparkle and a light crunch.
• Drizzle Icing: Mix a simple glaze with powdered sugar and milk to drizzle on top after baking.
• Sprinkle with Sea Salt: Just a pinch before baking can make the flavors pop.

Storing Soft and Chewy Ginger Snaps

How to Store

• Room Temperature: Keep cooled cookies in an airtight container for up to 1 week. They stay soft and flavorful.
• Freezer (Baked Cookies): Store in a freezer-safe bag or container for up to 3 months. Thaw at room temp before serving.
• Freezer (Cookie Dough): Scoop dough into balls, flash freeze on a tray, then store in a bag or container. Bake from frozen — just add 1–2 minutes to the baking time.

Tips and Tricks for Success

• Chill the Dough: Don’t skip it. It keeps the cookies from spreading too much and helps the flavors deepen.
• Use Room Temp Butter and Egg: Helps everything mix evenly and smoothly.
• Scoop Even Sizes: Use a small cookie scoop for uniform baking.
• Don’t Overbake: They should look slightly soft in the center when you pull them out — they’ll firm up as they cool.
• Spice It Your Way: Love ginger? Add an extra 1/4 teaspoon. Prefer a milder flavor? Cut the cloves slightly.

Nutrition (Per Cookie – Approximate)

Nutrient	Amount
Calories	110 kcal
Carbohydrates	17 g
Sugars	10 g
Fat	4.5 g
Saturated Fat	2.5 g
Protein	1 g
Fiber	0.4 g
Sodium	95 mg

Soft and Chewy Ginger Snaps FAQs

Can I use dark brown sugar instead of white sugar?
Yes. It’ll make the cookies even richer and chewier.

Is it okay to skip chilling the dough?
It’s best not to. Chilling helps the cookies hold their shape and enhances flavor.

Can I make these gluten-free?
Yes. Use a 1:1 gluten-free flour substitute that’s designed for baking.

Why are my cookies too hard?
They may be overbaked. Pull them out when the centers still look a little soft.

Can I double the recipe?
Absolutely. This recipe scales well — just be sure to chill the dough thoroughly.

Conclusion

Soft and Chewy Ginger Snaps are simple, reliable, and full of nostalgic flavor. Whether you’re baking them for a holiday spread or just want something warm and spiced for your afternoon tea, these cookies fit the bill. With the right mix of spices, a touch of molasses, and that perfect chewy center, they might just become your new go-to.