Chewy Ginger Snaps cookies

A beautiful soft, chewy version of the traditional Ginger Snap delivering the spices of fall in a moist cookie. Option included to make a crisp edge chewy middle version too!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 10

Chilling Time (approximate) 1

Total Time 1 25

Servings cookies

Calories 91kcal

Author Toni Dash

Ingredients

2 teaspoons Baking Soda (see Notes below)
2 1/4 cups All Purpose flour regular or gluten-free measure-for-measure flour blend
½ teaspoon ground Cloves
½ teaspoon ground Ginger
2 teaspoon ground Cinnamon
½ teaspoon Kosher Salt
¾ cup unsalted Butter softened
1/2 cup granulated Sugar (plus 1/2-3/4 cups extra for rolling the cookies before baking)
1/2 cup light Brown Sugar
¼ cup Molasses
1 Egg room temperature and lightly beaten
3 ounces Crystallized Ginger diced

Instructions

In a medium mixing bowl, stir together baking soda (and baking powder if using - see NOTES below), flour, cloves, ginger, cinnamon and salt. Set aside.
In a second mixing bowl, using a hand held mixer or stand mixer fitted with paddle attachment cream the softened butter. Add the granulated sugar and brown sugar; beat to until light and airy (3-5 minutes).
Add the molasses and egg; beat on low to combine (do not over mix).
Slowly add the dry mixture to the wet mixture, beating on low speed, adding a small amount and allowing it to incorporate before adding more.
Stir in crystallized ginger.
Cover and chill in the refrigerator for 1-2 hours, or until dough is fully chilled and stiff.
Ten minutes before the hour chilling time is done, preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper.
Place enough sugar to roll the dough in a small bowl (1/2 cup). Use a 1-tablespoon cookie scoop to scoop 1-inch dough balls. Roll the dough balls between the palms of your hands to smooth. Place in sugar and roll the dough ball to fully cover.
Place dough balls on the prepared baking sheet allowing 2 inch spacing between them. Bake for 8-10 minutes. Remove from oven.
Allow cookies to sit on the baking sheet for 5 minutes then transfer to a cooling rack to cool for 10 minutes or until set.

Notes

Ingredient Notes

For the chewiest cookie use only baking soda. The cookie are a bit thinner but remain chewy.

For a cookie with crisp edges and chewy middle use 1 teaspoon baking soda and 1 teaspoon baking powder. This combination creates a cookie that is slightly taller and with beautiful crackly tops.

Recipe Testing Notes

This recipe has been tested at sea level, at altitude (5,400 feet), with regular and gluten-free Bob's Red Mill 1-to-1 flour. If baking above 5,400 feet altitude adjustments may be necessary.

Storing and Freezing

Store the cooled cookies in an airtight container for up to 2 weeks at room temperature. They can also be frozen in an airtight container or freezer bag for up to 6 months. Thaw at room temperature.

NOTE: storing the cookies in the refrigerator will make them stiff and brittle.

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