Chewy Ginger Snaps recipe with cinnamon, molasses, and of course ginger. These cookies are addicting and perfect for fall.
Chewy Ginger Snaps are one of my FAVORITE cookies on this earth. Maybe because they remind me of fall and Christmas, which I’m also obsessed with. I will always be THAT friend. And not just because of the presents, it’s because of the food. Sometimes I like to mix things up a little and make something besides the husbands’ favorite Chocolate Chip Pudding Cookies.These ginger snaps are chewy, rolled in sugar, and have trademark cracks running through them.
Ginger Snaps have many names; ginger nuts, ginger biscuits, gingerbread, ginger snappies, etc. and depending on where you’re from, they have different textures and ingredients too. I prefer mine to be soft and chewy; I could eat them by the dozen. Other countries have thinner, crispier versions. The better to dunk in your tea.
Lately, I’ve been obsessing over the concept of afternoon tea. Being American, it’s not very common unless you live in the south and then it’s usually a glass of iced tea or sweet tea in the summer. When my husband and I visited Europe last summer, we brought home box after box of some of our favorite
I prefer to dip my ginger snaps in a glass of milk, but eating them with a cup of tea is also pretty divine. Afternoon tea is becoming a favorite thing of mine. Whether or not you eat them during tea time is optional, but I can’t seem to stay away from them no matter what time of day it is.
Even professionals make mistakes, and I’m no pro. For your viewing pleasure, this is what it looks like when you forget to add baking soda to cookie dough! Luckily I had only put one pan in the oven before I realized it on this batch. Ha!
Chewy Ginger Snaps
- 1 cup butter room temperature
- ¾ cup white granulated sugar
- ¾ cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1 tsp salt
- 1/3 cup molasses
- 3 to 3-1/2 cups flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground clove
- ½ cup extra granulated white sugar for rolling dough in.
Preheat oven to 350 F. Prepare a baking sheet with silicone baking mat or parchment paper.
In a stand mixer or electric hand mixer, cream together butter, white sugar and brown sugar until fluffy, about 2 minutes.
Add egg, vanilla, salt, and molasses and mix well.
In a separate bowl, combine flour, baking soda, cinnamon, ginger, nutmeg, and clove. Add to creamed butter mixture a cup at a time until well incorporated.
Scoop or roll into 1.5 inch balls (I just use a 1.5-inch cookie scoop) and roll in white sugar.
Arrange on prepared baking sheet and bake at 350 for 8-10 minutes.
Makes about 3 dozen cookies.
Store in airtight container for up to 3 days.