Soft and Chewy Ginger Snaps

Soft and Chewy Ginger Snaps

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Sarah 0

"The best soft, chewy ginger cookie you'll ever taste. These don't last long at our house! Don't be scared to use the full amount of ginger - trust me, it works here."
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30 servings yields 30
Serving size has been adjusted!

Original recipe yields 30 servings



  • Prep

  • Cook

  1. 1) Preheat oven to 375 degrees
  2. 2)Whisk together Flour, Baking Soda, Ginger, Cinnamon, Allspice, Salt and Cloves
  3. 3)In a mixer, cream together Butter, Sugars, Molasses and Vanilla.
  4. 4) Add Egg, and beat until smooth.
  5. 5) With mixer at low speed, slowly add dry ingredients until mixed well.
  6. 6) Roll dough into walnut-sized balls and place on parchment paper lined cookie sheet. Flatten dough balls slightly with the bottom of a glass.
  7. 7) Bake 10 minutes at 375 degrees. Remove from oven and let rest on cookie sheet 3 - 5 five minutes before moving to wire wrack to cool.