The Best Ginger Snaps I’ve Ever Had!

In order to recover from all of my website and Wifi network woes, I’ve been baking. And lately, I’ve been baking the best ginger snap cookies I’ve ever had. They are chewy in the centers and crispy on the edges. How perfect is that?

Another benefit to this recipe is that you may already have all of the ingredients in your pantry!

They are easy to make. I’m a slow cook/baker, and they probably take me an hour start to finish. But chances are you would make them in 30-40 minutes.

Here’s the recipe in case you don’t already have it: 

Original Ginger Snap Cookies

Ingredients

• 3/4 c. softened butter (I use salted butter but unsalted would work too)
• 1 c. granulated sugar
• 1 large egg
• 1/4 c. molasses 
• 2 c. all-purpose flour
• 1/4 tsp. table salt
• 2 tsp. baking soda
• 1 tsp. ground cinnamon (or a tad more)
• 1 tsp. ground ginger (or a tad more)
• 1/2-1 tsp. ground cloves depending on your taste for cloves (I was out of cloves this time, so I used allspice)
• additional sugar for rolling the cookies before baking (if you happen to have coarse baking sugar, use half coarse sugar and half granulated sugar; I did not but it’s on my shopping list for next time)

Instructions

1. Preheat oven to 350•.
2. Prepare couple of baking sheets with parchment paper or Silpat.
3. Using the paddle attachment in a KitchenAid or Cuisinart or with regular beaters with a portable mixer, cream butter and sugar on medium speed to light and fluffy. Add the egg and molasses and continue beating till combined.
4. In a medium bowl, combine flour, salt, baking soda, cinnamon, ginger, and cloves, and mix with a whisk till combined.
5. Gradually add the dry ingredients to the mixing bowl. I usually add the dry in 4 portions and mix on low till combined, and continue to the next portion. Mix till a dough forms.
6. With a 1 1/2 inch cookie scoop (about 1 T. in size), scoop the dough and, with your hands, form a round ball. Roll each ball in the sugar and place on the baking sheet. No need to flatten them; they do it on their own. I can usually fit about 8 cookies on a sheet, leaving about 2 inches between each ball, so they don’t meld together. I usually have to put in two cookie sheets to use all the dough.
7. Bake for 10-12 minutes in the oven. The cookies should be flat, round, golden cookies when ready. Remove the pan and allow the cookies to cook on the sheet for 5 minutes. Then transfer to a cooling rack to completely cool. Store in an airtight container to maintain their freshness for about 2 weeks, if they last that long!