Soft and Chewy Gingersnaps
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Soft and Chewy Gingersnaps
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.
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.
– dough chilled, then rolled, and then baked
-not chilled at all
-balls chilled and then slightly flattened with a spatula before baking
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.
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
Ingredients
- 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
Instructions
- 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
Notes
recipe source | French Press
Make sure to check back later this week to find out about my adventures at Tillamook
Enjoy!
These are hands down my favorite holiday treat, I’m a sucker for those gorgeous fissures that happen with ginger cookies. Pinned!
thank you sue – they are soon to be my favorite as well
Oh boy! I know I would just LOVE these! I am with you, a soft and chewy ginger cookie is much more my style. I will have to try these!
thanks Jessica, hope you enjoy them
thanks Jessica, I hope you enjoy them
Ooh, yay! I’m always looking for new ginger type cookie recipes! My family loves traditional gingerbread cookies, but this looks like a nice morph between that and snickerdoodles!
it’s funny, my daughter thought they smelled like a snickerdoodle while baking 🙂
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Gingersnaps are one of my absolute favorite cookies this time of year– your’s look SO fluffy and delicious, and I’m dying over your stunning photos!
wow, thank you so very much Kailley
I agree, ginger cookies should be soft and pillowy, not crunchy!
these were definitely soft and chewy
I’m with you on not usually liking ginger snaps, but these sound amazing! Love that they are soft and your pics are just drool-worthy!
thank you so much!