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Every winter I bake these irresistible Ginger Snaps that fill my kitchen with the coziest aroma. The secret to their magic lies in the perfect balance of warm spices and rich molasses creating cookies that are wonderfully soft and chewy. I love dunking them in my morning coffee or sharing them with friends who stop by for afternoon tea. These little golden treats never fail to bring smiles and warm memories.
A Cookie That Tells a Story
While traditional ginger snaps were crispy these soft chewy versions have stolen my heart. The deep molasses flavor mingles with spicy ginger creating something truly special. When December rolls around my family knows these cookies will make their appearance alongside steaming mugs of eggnog. But honestly they're too good to save just for the holidays.
Ingredients for Soft Ginger Snaps
- Molasses: This gives the cookies their signature deep flavor and keeps them perfectly soft
- Ground Ginger: Fresh spicy ginger is the star of the show
- Spices: Cinnamon cloves and nutmeg create that warm winter magic
- Butter: Use unsalted so you can control the flavor
- Sugar: Both in the dough and for rolling creates a sparkly finish
- Flour: Regular all purpose flour works beautifully here
- Baking Soda: This creates those lovely crinkles on top
- Eggs: Brings everything together into a perfect dough
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Baking Your Ginger Snaps
- Start with the Wet Mix
- Beat your butter sugar and molasses until fluffy like clouds then add those eggs one by one
- Prepare the Dry Mix
- Whisk your flour spices and baking soda together the aroma will be amazing
- Bring It All Together
- Gently mix wet and dry ingredients just until they become friends
- Shape and Bake
- Roll little dough balls in sugar then watch them transform in the oven
- The Finishing Touch
- Let them cool just enough so you don't burn your tongue when you sneak the first one
Make Them Extra Special
Sometimes I get fancy and dip these beauties in white chocolate or roll them in colorful sugar before baking. During the holidays I love piping cream cheese frosting around the edges and topping them with tiny gingerbread candies. Each cookie becomes its own little work of art.
Keeping the Magic Fresh
These cookies stay wonderfully soft in a sealed container for about a week though they rarely last that long in my house. I often make double batches and freeze some for surprise visitors. Six months later they still taste like they just came out of the oven especially after a quick warm up in the microwave.
Frequently Asked Questions
- → Why aren't my cookies as chewy as they should be?
Don't overbake them - they should still be soft when you take them out. They'll firm up as they cool but stay chewy. Also, make sure to measure the flour correctly.
- → Can I freeze these cookie dough balls?
Yes, roll them in sugar and freeze on a baking sheet. Once frozen, transfer to a freezer bag. Bake straight from frozen, adding 1-2 minutes to the baking time.
- → Why do my cookies spread too much?
Make sure your shortening isn't too warm. If dough seems soft, chill it for 30 minutes before rolling into balls. Don't flatten cookies before baking.
- → Can I substitute butter for shortening?
Yes, but the texture will be slightly different. Shortening helps keep them soft and chewy, while butter will make them a bit crisper.
- → How do I store these cookies?
Store in an airtight container at room temperature for up to 5 days. Add a slice of bread to the container to help keep them soft.