Soft Sugared Ginger Snaps

Soft Sugared Ginger Snaps

Soft Sugared Ginger Snaps are easy to make and they are a great addition to your Christmas cookie list.

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Soft Sugared Ginger Snaps

Not The Typical Ginger Snaps

When you think of Ginger Snaps, you probably think of a hard cookie, like the ones many of our grandmothers made.

But these Ginger Snaps are soft and chewy. They have all the flavour that my grandmother’s cookies had but without that hardness to them.

Ingredients For This Recipe

The ingredients for this recipe are simple and you probably already have them on hand.

Unlike most cookie recipes, this recipe calls for oil, not butter. The oil is what helps keep the cookies soft. Butter would create a crisper cookie and these cookies are meant to be soft.

Another ingredient in this recipe that helps keep the cookies soft is the addition of cornstarch to the cookie batter.


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The Spices

There is a combination of spices in this recipe that is typical for ginger snaps. Cinnamon, cloves and ginger make up this spice combination. These spices mixed with the molasses are what makes these cookies so good.

Tips for Making these Cookies

When making this recipe, the size of the cookies really does matter. The more uniform in size all the cookies are the better for baking. To get the cookies all the same size, I use a cookie scoop. The medium sized scoop in this set from Amazon is the perfect size (5 cm) for these cookies. If you don’t have a cookie scoop, a large spoon will work. You want the cookie dough balls to be about 2 Tablespoons.

Lining the cookie pan with parchment paper is the best way to bake these cookies. A silicone mat can also be used. This makes for easier clean up but also prevents the cookies from spreading too much. A greased pan will allow the cookies to spread too much.

A cooling rack is a must for this recipe. The cookies will continue to bake if you leave them on the hot pan too long. In order to keep these cookies soft, you have to stop the baking process. This is done by moving the cookies to a cooling rack to cool after 1 minute after taking them out of the oven.

Freshly baked Soft Sugared Ginger Snaps

Chilling the dough before baking is key. It helps set the dough so it doesn’t spread too much. A chilled dough will keep the cookies thicker and softer which is what these cookies are suppose to be.

Storing Soft Sugared Ginger Snaps

Storing these cookies is very easy. Place cooled cookies in an air tight container and store at room temperature for up to 5 days.

Alternatively, you can store them in the freezer for up to 3 months. It is best to wrap them in parchment paper, then place them in a freezer bag before freezing.


Soft Sugared Ginger Snaps

Soft Sugared Ginger Snaps

Stacy
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Chilling Time 2 hrs
Course Dessert
Cuisine Canadian

Ingredients
  

  • 1 cup vegetable oil
  • 2 cups sugar
  • cup molasses
  • 1 egg
  • 3 cups all purpose flour
  • 1 Tbsp baking soda
  • 2 tsp cornstarch
  • tsp ground ginger
  • 2 tsp cinnamon
  • ¾ tsp ground cloves
  • ½ tsp salt
  • ¼ cup white sugar for rolling

Instructions
 

  • Beat together oil and sugar.
  • Add in molasses and egg. Beat until smooth
  • In a separate bowl, stir together all dry ingredients
  • Add dry ingredients to wet and mix until all combined.
  • Cover bowl with plastic wrap and refrigerate for 2 hours to 12 hours.
  • Preheat oven to 350°F
  • Line a cookie sheet with parchment paper
  • Using a cookie scoop or spoon, measure 2 tablespoons of dough
  • Roll dough into a ball, roll in the ¼ cup of white sugar
  • Place 2 inches apart on prepared cookie sheet
  • Bake for 10 minutes in preheated oven
  • Allow to cool on the pan for 1 minute, then transfer to a cooling rack to cool completely before storing.
Keyword cookies

5 Comments

  1. These look so good! I have been looking for a soft Gingersnaps recipe and can’t wait to try them. I saved them on one of my Pinterest boards so I can make them soon! 🙂

  2. These sound great! My Grandma used to make a chewy Gingersnap as well, but unfortunately, I don’t have her recipe anymore. Thanks for all of the cooking tips.

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