Soft Ginger Snaps just say fall, or any time of year, with the nice aroma of cinnamon and cloves. Let me tell you, these are so much better than the ginger snaps that you buy from a box. My mom use to buy them, and I always though that they were going to break my teeth.

So, I just stopped eating ginger snaps. My grandmother had this recipe and so I decided to try it. They turned out so soft and delicious. I cannot make these very often because I have a hard time just eating one or two. My body must need more ginger. Yes, I am sure that is what it is.

Soft Ginger Snaps

What Ingredients Do I Need to Make Soft Ginger Snaps?

  • 1 1/2 cups butter (softened)
  • 2 cups sugar
  • 2 eggs
  • 1/2 cup molasses
  • pinch of salt
  • 3/4 tsp cloves
  • 1 1/4 tsp cinnamon
  • 2 tsp baking soda
  • 3 tsp ginger
  • 4 1/2 cups flour
  • * 1 cup sugar for rolling dough balls in

How Do I Make Soft Ginger Snaps?

  • In a mixing bowl, combine 1 1/2 cups softened butter, (I used 1 cup butter and 1/2 cup coconut oil) and 2 cups sugar; beat until nice and fluffy.
  • Beat in 2 eggs, one at a time.
  • Add 1/2 cup molasses and mix.
  • Add pinch of salt, 3/4 teaspoon cloves, 1 1/4 teaspoon cinnamon, 2 teaspoons baking soda, 3 teaspoons ginger, and 4 1/2 cups flour, and mix until nice and blended.
  • With a small cookie scoop, roll into small balls, coat in sugar.
  • Place on a cookie sheet. (I do 3 across and 4 long, for 12 on a pan).
  • Bake at 350 degrees for 12 minutes. Don’t over bake or they will be crunchy.

 

What is the Secret to Making Soft Ginger Snaps?

I think that the biggest secret to soft ginger snaps is to make sure that you do not over bake them.

If you make sure not to over bake these soft ginger snaps, they are a great change for something a little different. These ginger snaps are so soft and squishy. Your kids will love them, and I like to think that with the coconut oil and the molasses, they are a little healthier than your average cookie.

These cookies freeze well if there are any left. They also make great gifts for neighbors for Christmas, because they aren’t too sweet. No matter who you give them to, they will love them.

My mom always bought the boxed ginger snaps growing up; I liked them okay, but they were so hard and crunchy that I needed a glass of milk for each cookie. These ginger snaps are great with or without milk. You choose.

Can Soft Ginger Snaps Be Frozen?

  • Yes, they actually freeze very well, if frozen properly.
  • Each cookie should be frozen individually after completely cooled.
  • They should be placed on a baking sheet, not touching, until frozen solid.
  • They can be frozen in layers; separated by parchment, wax, or freezer paper.

How Can I Reuse or Recycle the Plastic Bags From Cereal Boxes?

Substitute it for Wax Paper:

Many years ago, I found this tip. I decided that this is a great post to share this tip. 

The bags tend to be made from high-density polyethylene, and make a great substitute for wax paper when freezing cookies, burgers and other foods that you want to freeze separately from each other.

Make sure that you wipe the plastic before using, so as to not contaminate it with other food particles. I have used this plastic for freezing foods, for many years and it works wonderfully. I feel like I can be pretty generous with my pieces, since it is technically at no cost!

I hope that you will try making these soft ginger snaps. You will be surprised at how many people love them. Fall is in the air and the other day my husband came in from mowing the lawn and he said, ” I was so excited to get done mowing the lawn because I could smell the soft ginger snaps outside”. I had the window open to get some fresh air.

Another thing about soft ginger snaps is that they are a little crunchy around the edges and so soft in the centers. If you get a chance to tell me if you bake these, let me know what you think. Some people like ginger and some do not. I really think that you will like these.

Tips and Tricks For Soft Ginger Snaps:

  • Make sure the butter is soft before making the cookies.
  • Do not over bake, or the cookies will go crunchy.
  • Make sure that you have someone to share these with so you do not eat all of them.
  • If you do not want such a big batch, you could 1/2 the recipe.

More Fun Cookies To Make:

Butterfinger Cookies

Copycat Crumbl Raspberry Cheesecake Cookies

Honey Cookies

 

Yield: 5 dozen

Soft Ginger Snaps

Soft Ginger Snaps

Soft Ginger Snaps just say fall, with the nice aroma of cinnamon and cloves. They are a great change for something a little different.

Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes

Ingredients

  • 1 1/2 cups butter (softened)
  • 2 cups sugar
  • 2 eggs
  • 1/2 cup molasses
  • pinch of salt
  • 3/4 tsp cloves
  • 1 1/4 tsp cinnamon
  • 2 tsp baking soda
  • 3 tsp ginger
  • 4 1/2 cups flour
  • * 1 cup sugar for dipping

Instructions

  1. In a mixing bowl, combine butter, (I used 1 cup butter and 1/2 cup coconut oil) and sugar; beat until nice and fluffy.
  2. Beat in eggs one at a time.
  3. Add molasses and mix.
  4. Add salt, cloves, cinnamon, soda, ginger, and flour, and mix until nice and blended.
  5. With a small cookie scoop, roll into small balls, coat in sugar.
  6. Place on a cookie sheet. I do 3 across and 4 long (12 on a pan).
  7. Bake at 350 degrees for 12 minutes. Don't over bake or they will be crunchy.

Nutrition Information

Yield

60

Serving Size

2

Amount Per Serving Calories 124 Total Fat 5g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 2g Cholesterol 18mg Sodium 84mg Carbohydrates 19g Net Carbohydrates 0g Fiber 0g Sugar 12g Sugar Alcohols 0g Protein 1g
This data was provided and calculated by Nutritionix

 

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