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I whip up these tempting Ginger Snaps every winter and my kitchen gets filled with the most soothing smells. What makes them so good? It's all about getting just the right mix of toasty spices with thick molasses to make cookies that stay nice and chewy. There's nothing better than dunking them in my coffee first thing or having friends grab a few when they pop in for tea. These sweet golden circles always bring happy faces and fond memories.
The Spiced Discs with History
Though old-school ginger snaps snap when you bite them, I've fallen for these soft, bendy ones instead. You get this rich molasses taste mixed with zingy ginger that's just something else. My family keeps an eye out for these treats come December, knowing they'll show up next to big cups of eggnog. But really, they're way too tasty to only make during holiday time.
What You'll Need for Chewy Ginger Snaps
- Molasses: It's what makes them dark and keeps them nice and soft
- Ground Ginger: The zingy main character in our flavor story
- Spices: Nutmeg, cloves and cinnamon bring that cozy winter feeling
- Butter: Go for unsalted so you're in charge of the taste
- Sugar: Goes in the mix and outside for a sparkly coat
- Flour: Plain old all purpose flour does the job perfectly
- Baking Soda: This makes those pretty cracks on the tops
- Eggs: Pulls everything into one happy dough ball
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Turning Dough into Delights
- Begin with Buttery Base
- Mix your butter sugar and molasses until it's puffy and light then drop in the eggs one at a time
- Get Your Dry Stuff Ready
- Stir your flour spices and baking soda together and you'll catch that wonderful smell right away
- Mix Everything Up
- Slowly combine your wet and dry parts just enough that they come together nicely
- Form and Bake
- Make small balls roll them in sugar and watch the magic happen in your hot oven
- Cool Down Time
- Wait just long enough that you don't hurt your mouth when you snag that first warm cookie
Fancy Touches for Your Treats
I'll sometimes go all out and coat half in melted white chocolate or roll the dough in colored sugar crystals before they go in the oven. For Christmas gatherings, I love squeezing cream cheese frosting edges and sticking tiny gingerbread pieces on top. Each one turns into a small masterpiece.
Keeping Your Cookies Soft
They'll stay nice and chewy for about a week if you keep them in an airtight box, but at my place they hardly last two days. I usually make twice as many and stick some in the freezer for when folks drop by unexpectedly. Even after six months, they taste just-baked, especially if you warm them up for a few seconds.
Recipe Questions & Answers
- → How do I keep them soft and chewy?
Don’t let them overbake — take them out while still soft and let them cool. They’ll firm up but stay chewy. Be accurate when measuring flour too.
- → Can I freeze the dough?
Sure! Roll into sugar, freeze on a tray, then move to a freezer bag. Bake from frozen, adding 1-2 extra minutes.
- → Why do my cookies spread too thin?
Check that your shortening isn’t too warm. If dough feels too soft, chill it before making balls. Don’t press the cookies flat before baking.
- → Can butter replace shortening?
Yes, but they’ll be a bit crunchier. Shortening keeps them chewy, while butter adds crispness.
- → What’s the best way to store them?
Keep in a sealed container at room temperature for up to 5 days. Add a slice of bread to the container to maintain softness.