My Mom has thee biggest love for ginger snaps. I have never completely understood why, as I am not a fan. But, all judgement aside I really wanted to find a good recipe so I could make her some from scratch. I tried a couple different recipes, one was way to dark and bitter, one had an overwhelming ginger taste and one other recipe I made turned out very crispy. But at last I found the perfect chewy cookie that has the a great balance of ginger and molasses. This is definitely a no fail recipe, the cookies were very easy to make and they came out beautifully, all uniform, a little rustic and all equally delicious.
Start by preheating your oven to 350, in the bowl of a stand mixer combine the butter and sugar, cream until smooth. Add in the eggs, one at a time, pour in the molasses and continue to mix. In a small bowl combine the flour, baking soda, cinnamon, ginger, cloves and salt. Gradually add in the dry ingredients, until a nice dough comes together.
Cover dough with plastic wrap, make sure plastic is touching all of the dough. Place in the fridge and chill 30-60 minutes until chilled through. Once chilled remove dough from fridge, line a baking sheet with parchment and using a measuring spoon or a cookie scoop, roll the dough into roughly 1 inch balls. Roll each ball in sugar, until coated and place on the baking sheet about 2 inches apart. Bake for 8-10 minutes, the cookies will start to crack. Remove from the oven and allow to cool on a cooling rack, store in an airtight container for up to a week.
- 1 ½ cups butter, softened to room temperature
- 2 cups granulated sugar
- ½ cup molasses
- 2 eggs
- 4 cups all-purpose flour
- 4 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon salt
- Preheat oven to 375°F. In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.
- In the bowl of an electric stand mixer, beat together butter and sugar on medium speed for 2 minutes until light and fluffy, scraping down the bowl if need be. Mix in the eggs (one at a time) and molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until combined.
- Place a sheet of plastic wrap directly on top of the dough (so that it’s touching the entire surface and preventing air from getting in) to completely cover it. Then refrigerate dough for 30-60 minutes, until it is chilled.
- Roll the dough into small balls, about 1-inch in diameter. Fill a small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place on cookie sheet at least 1 inch apart, then bake for about 8-10 minutes, until the cookies begin to slightly crack on top. Remove from the oven and let cool for a minute or two. Then transfer the cookies to wire racks to cool completely.
- Serve immediately or store in a sealed container for up to 1 week.