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Chewy Ginger Snap Cookies

Experience the delightful chewiness and spicy warmth of homemade ginger snap cookies with this simple yet effective recipe.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Provides structure to the cookies.
  • 1 teaspoon baking soda Helps cookies rise and contributes to texture.
  • 2 teaspoons ground ginger Adds the signature spice.
  • 1 teaspoon ground cinnamon Enhances flavor.
  • 1 teaspoon ground cloves Adds warmth and depth.
  • 1 pinch salt Balances sweetness.
Wet Ingredients
  • 3/4 cup unsalted butter Must be at room temperature.
  • 1/2 cup granulated sugar For sweetness.
  • 3/4 cup light brown sugar Provides moisture and flavor.
  • 1 large egg Binds ingredients.
  • 1/2 cup dark molasses Essential for chewiness and flavor.
Optional Ingredients
  • 1/4 teaspoon ground nutmeg Optional for added spice.

Method
 

Preparation
  1. Cream the softened unsalted butter, granulated sugar, and brown sugar together until light and fluffy.
  2. Beat in the egg and then add molasses until well combined.
  3. In a separate bowl, whisk together the dry ingredients: flour, baking soda, ground ginger, cinnamon, cloves, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  5. Chill the dough for at least 30 minutes to enhance flavor and prevent spreading.
Baking
  1. Preheat the oven to 350°F (175°C).
  2. Roll dough into balls about 1 to 1.5 inches in diameter, and roll each in granulated sugar.
  3. Place on a parchment-lined baking sheet, spaced adequately.
  4. Bake for 8-12 minutes, pulling them out when the edges are set but the centers are slightly soft.
  5. Let the cookies rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Store cooled cookies in an airtight container. For added moisture, include a slice of bread or half an apple. Freeze cookies for up to 2-3 months, thawing at room temperature before serving.