Easy Gingersnaps recipe – a perfectly spiced small batch recipe. This easy recipe makes a dozen of the best soft and chewy Ginger Snaps you’ve ever tasted!
These gingersnaps are perfect when you crave a little something sweet but don’t want a lot left over. This simple gingersnaps recipe yields about 12 cookies.
I’ve always loved gingersnaps. From the time I was a little girl, I can remember my dad eating a couple after dinner. He always felt that gingersnaps helped with his digestion. I always looked forward to sharing a few with him and I loved the sweet and spicy taste.
What spices are in gingersnaps?
In this small batch soft and chewy gingersnaps recipe, you will find ground ginger, ground cinnamon, ground cardamom, and ground cloves.
These gingersnaps are sweetened with brown sugar and molasses.
The gingersnaps I grew up with were always crunchy and I while I loved the taste, I wasn’t a fan of the crunch. To me, these soft and chewy gingersnaps are perfect.
These cookies are slightly crispy around the edges but soft in the center. The taste of these gingersnaps are spot on and just like I loved as a little girl.
This recipe makes a dozen regular sized cookies.
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Soft and Chewy Gingersnaps Recipe
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 Tablespoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon kosher salt
- 6 tablespoons butter , softened
- 1/2 cup brown sugar , packed
- 3 tablespoons molasses
- 1 egg
- 1/4 cup granulated sugar (for rolling)
- Heat the oven to 350 degrees F (177 degrees C).
- Line cookie sheet with parchment or silpat.
- In a medium bowl whisk together the flour, baking soda, ginger, cinnamon, cardamom, cloves and salt. Set aside.
- Place the butter and brown sugar into a mixing bowl and beat with an electric mixer on medium to high speed until thoroughly combined.
- Add the molasses and the egg and mix for a minute.
- Add the dry ingredients slowly to the wet ingredients and stir until well combined.
- With a 2-teaspoon sized scoop, scoop up the dough and roll it into a ball. Roll in sugar and drop the dough onto the lined baking sheet approximately 2-inches apart.
- Bake on the middle rack of the oven for 8-10 minutes.
- Remove from the oven and allow the cookies to stay on the sheet pan for 1 minute before transferring to a wire rack to cool completely.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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