Soft and Chewy Ginger Snaps

Soft and Chewy Ginger Snaps

Yield: Approximately 4 dozen cookies (depending on size)

Ingredients

• Wet Ingredients:
  • 1 ½ cups (3 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • ½ cup molasses (unsulfured)
  • 2 large eggs
• Dry Ingredients:
  • 4 cups all-purpose flour
  • 4 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
• For Rolling:
  • ½ cup granulated sugar

Instructions

1. Prepare the Dough:
   • In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
   • Beat in the molasses until fully incorporated.
   • Add the eggs, one at a time, mixing well after each addition.
2. Combine Dry Ingredients:
   • In a separate bowl, whisk together the flour, baking soda, cinnamon, cloves, ginger, and salt.
3. Mix the Dough:
   • Gradually add the dry ingredients to the wet ingredients, mixing on low speed until fully combined.
   • The dough will be soft but should hold its shape when scooped.
4. Chill the Dough:
   • Cover the bowl with plastic wrap or transfer the dough to an airtight container.
   • Refrigerate for at least 3 hours or up to overnight. This step is essential for flavor development and easier handling.
5. Preheat the Oven:
   • Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
6. Shape and Roll:
   • Scoop out tablespoon-sized portions of dough and roll them into balls.
   • Roll each ball in the reserved granulated sugar to coat evenly.
7. Bake:
   • Place the dough balls 2 inches apart on the prepared baking sheets.
   • Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops are slightly cracked.

   Note: For softer cookies, remove them closer to 8 minutes. For a slightly firmer texture, let them bake for up to 10 minutes.

8. Cool:
   • Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.

Tips for Success

• Freezing the Dough:
  This dough freezes beautifully! After rolling the dough balls in sugar, place them on a baking sheet in a single layer and freeze until solid. Transfer to a freezer-safe bag or container. When ready to bake, place frozen dough balls directly on the baking sheet and bake as directed, adding 1-2 minutes to the bake time.
• Storing Cookies:
  Store baked cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to 3 months.