These Soft and Chewy Gingersnaps are the taste of Christmas. A very easy recipe, these cookies come together in a snap! Soft and so flavorful, enjoy these ginger cookies with a glass of milk or a cup of eggnog.
A gingerbread or gingersnap is the taste of Christmas. I mean, when you think of Christmas cookies or desserts, one cookie that normally comes to mind is gingerbread men. Soft and Chewy Gingersnaps are just that: soft and chewy. They are so full of flavor.
This type of soft gingersnap cookies could also be called Molasses Cookies.
Difference between gingersnaps and gingerbread
Gingersnaps and gingerbread have the same highlighted ingredients, ginger. They also have another similar ingredients, such as molasses.
Gingerbread is typically softer and can be made into shapes. Gingersnaps are typically crunchier (thus the "snap" in the name) and are round.
These gingersnaps are on the softer side, which is a nice twist to the traditional.
Ingredients
- flour
- ginger
- cinnamon
- cloves
- salt
- margarine
- sugar
- egg
- molasses
The ingredient list is full of ingredients you probably already have around the house. However, the molasses may not be something you have.
Molasses substitutions
If you find yourself without molasses and you want to make this recipe, you can use brown sugar in place of the molasses. In this recipe, it is an even swap, ¼ cup molasses for ¼ cup brown sugar. In other recipes, the ratio may very.
Dark brown sugar will have more of a molasses flavor verses the light brown sugar but both will work.
Mixing the dry ingredients
You will start by adding the flour to a large bowl then stirring in the spices.
When it comes time to mix together the other ingredients, first mix them together in another bowl. They will be added all at once to the flour and spice mixture.
The mixed gingersnap dough has a more wet texture than a sugar cookie dough like the White Velvet Cookies or M&M Cookies. It is completely normal so don't be alarmed if the dough seems different to you.
Rolling the dough
After mixing the dough, the mixture will need to be rolled in granulated sugar. Granulated sugar is regular white sugar.
The process is simple, just make the dough balls and roll them into a shallow dish filled with about ½ cup of sugar. The dough only needs to be coated.
Bake
The bake for these soft and chewy gingersnap cookies is at 375 degrees and they cook pretty fast! The cookies also stay rather large instead of flattening or shrinking while cooking. These cookies only take 7-8 minutes to bake so be sure to keep an eye on them.
FAQ
It is best to let these cookies sit for a few minutes so they don't fall apart on you. Of course, you will always want the cookies to cool first.
I don't recommend it for best results. If you prefer a little more cinnamon or ginger, go ahead, but to drastically change the spice amounts, it will alter the taste.
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Soft and Chewy Gingersnaps
Equipment
- 2 cookies sheets
- 2 mixing bowls
Ingredients
- 2 ¼ all purpose flour
- 2 teaspoon ground ginger
- 1 teaspoon baking soda
- ½ teaspoon cloves
- ¾ teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup margarine softened
- 1 cup sugar
- 1 egg
- ¼ cup molasses
Instructions
- Preheat oven to 375°.
- Mix together in a large mixing bowl, flour, ground ginger, baking soda, cinnamon, cloves and salt.
- In a separate bowl, mix together softened margarine, sugar, egg and molasses.
- Stir the blended butter mixture into the flour mixture.
- Roll the gingersnap dough into balls and roll the dough balls into a ½ cup of sugar in a small bowl.
- Place on an ungreased cookie sheet about 1 inch apart.
- Bake for 7-8 minutes or until cookies have taken shape and are firm.
- Let sit on pan for about 4 minutes then move to a cookie sheet to cool completely.
- Serve.
Did you make this recipe? Let me know!