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–+ servings
close up of ginger snap cookies on white plate
4.72 from 253 votes

Soft and Chewy Ginger Snaps

Soft and chewy Ginger Snaps are an easy, fragrant cookie that are perfect for any holiday cookie spread!
Prep Time 10 minutes
Cook Time 10 minutes
Chill time 1 hour
Total Time 1 hour 20 minutes
Servings 30 cookies
Author Melissa Williams | Persnickety Plates

Ingredients

  • 1 cup sugar
  • ¾ cup unsalted butter at room temp
  • ¼ cup molasses
  • 1 large egg
  • 2 ¼ cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Ground Ginger
  • ½ teaspoon Ground Cloves
  • ¼ teaspoon Ground Nutmeg
  • ½ teaspoon salt
  • sugar for rolling

Instructions

  • In a large bowl, add the sugar, butter, molasses, and egg and beat on medium until light and fluffy.
  • Add in the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt, Stir well with a spatula until fully combined.
  • Cover with plastic wrap and chill in the refrigerator for at least an hour.
  • Preheat oven to 350 degrees and line baking sheets with parchment paper or silicone baking mats. Set aside.
  • Pour approximately 1/2 cup of sugar into a small bowl (for rolling).
  • Use a medium cookie scoop to shape the dough into approx. 1" balls. Roll in sugar and place 12 per baking sheet onto your prepared sheets.
  • Bake for 9-10 minutes or until just set (they will puff up then flatten while baking).
  • Remove from oven and let stand on the cookie sheet for 1 minute before transferring to a cooling rack to cool completely.
  • Enjoy!

Video

Nutrition

Serving: 1g | Calories: 111kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 156mg | Potassium: 55mg | Fiber: 1g | Sugar: 9g | Vitamin A: 150IU | Calcium: 10mg | Iron: 1mg