Soft and Chewy Gingersnaps

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Soft and Chewy Gingersnaps

soft and chewy ginger snaps


If you had asked me a week ago if I liked gingersnaps, my answer to you would have been a definite NO.

My mom would buy them occasionally, but one attempt at a bite, and I was through.  Ginger  SNAP is an accurate title; I’m not into cookies that require a trip to the dentist after eating.

soft and chewy gingersnaps


I was not aware that ginger cookies could be make soft, and chewy, and pretty much taste like fall. Oh but they can, and last week on my little excursion to Oregon {which I will go into FULL detail later this week} I had the most amazing ice cream sandwich made with these soft and chewy gingersnaps. It was love at first bite, and as soon as I got off the plane I started researching ways to make a ginger snap with a lot less snap.

Once I had my dough  figured out and rolled into balls then rolled in sugar, I tried a few different ways of baking them.


ginger snap cookies


–  dough chilled, then rolled, and then baked

-not chilled at all

-balls chilled and then slightly flattened with a spatula before baking


soft ginger  rolled in sugar


they all turned out beautifully;  if you plan to make ice cream sandwiches, flattened slightly will give you an easier, slightly less “fat” cookie to work with, but each version gave me a soft and chewy, not at all crispy crunchy ginger cookie.

None of the cookies spread  at all while baking, so chilling is definitely not needed, and I baked them on a VERY warm day. One less step is always a plus.


soft ginger snaps


To keep the cookies soft, once they are  completely cooled store them in an airtight container – you may have seen my cookie hiding spot if you follow along on instagram


soft and chewy gingersnaps



Soft and Chewy Gingersnaps

Yield: 3 dozen cookies


  • 3 1/2 cups flour {I prefer to use King Arthur}
  • 2 Tsp baking soda
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp salt
  • 1 cup of brown sugar {packed}
  • 1 cup of butter {softened to room temperature}
  • 3/4 cup molasses
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 cup granulated sugar for rolling cookies in


  • combine the flour, baking soda, and spices in a bowl and set aside
  • cream together the butter and brown sugar
  • add the molasses
  • beat in the eggs, one at a time, scraping down the side of the bowl after each one
  • add vanilla, and then gradually add in the flour
  • pre-heat the oven to 350
  • roll dough into 2 tbsp size balls
  • roll each ball in the sugar, and place on a baking sheet lined with parchment or a not-stick mat
  • bake at 350 for 10 -12 minutes
  • cool 2 minutes on sheet, and then remove to a rack to complete the cooling
  • store completely cooled cookies in an airtight container


recipe source | French Press


Make sure to check back later this week to find out about my adventures at Tillamook 



soft and chewy gingersnaps