Soft Sugared Ginger Snaps are easy to make and they are a great addition to your Christmas cookie list. A twist on the classic ginger snap cookie, these Soft Sugared Ginger Snaps have all the great taste you’d expect in a ginger snap but in a soft, chewy cookie.

Soft Sugared Ginger Snaps

These Are Not The Typical Ginger Snaps

When you think of Ginger Snaps, you probably think of a hard cookie, like the ones many of our grandmothers made.

But these Ginger Snap cookies are soft and chewy. They have all the flavour that my grandmother’s cookies had but without that hardness to them.

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Ingredients For This Recipe

The ingredients for this recipe are simple and you probably already have them on hand.

All-purpose flour.
White sugar.
Molasses. The type of molasses used makes a difference. The one we use is always fancy molasses which is the most common and easiest to find.
Vegetable Oil. Unlike most cookie recipes, this recipe calls for oil, not butter. The oil is what helps keep the cookies soft. Butter would create a crisper cookie and these cookies are meant to be soft.
Cornstarch. This helps keep the cookies soft and chewy. It also helps to keep the cookie thick and prevents spreading.
Egg.
Baking Soda.
Salt.

The Spices

There is a combination of spices in this recipe that is typical for ginger snaps. These spices along with the molasses are what give these cookies so much flavour.

Cinnamon.
Ginger.
Ground cloves.

Tips for Making Soft Sugared Ginger Snap Cookies

When making this recipe, the size of the cookies really does matter. The more uniform in size all the cookies are the better for baking. To get the cookies all the same size, I use a cookie scoop. The medium-sized scoop in this set from Amazon is a perfect size (5 cm) for these cookies. If you don’t have a cookie scoop, a large spoon will work. You want the cookie dough balls to be about 2 Tablespoons.

Lining the cookie pan with parchment paper is the best way to bake these cookies. A silicone mat can also be used. This makes for easier cleanup but also prevents the cookies from spreading too much. A greased pan will allow the cookies to spread too much.

A cooling rack is a must for this recipe. The cookies will continue to bake if you leave them on the hot pan too long. In order to keep these cookies soft, you have to stop the baking process. This is done by moving the cookies to a cooling rack to cool for 1 minute after taking them out of the oven.

Does The Dough Need to Be Chilled?

Yes. Chilling the dough before baking is key. It helps set the dough so it doesn’t spread out and create a crispy cookie.

Chilled dough will keep the cookies thicker and softer which is what these cookies are supposed to be.

Storing Soft Sugared Ginger Snaps

Storing these cookies is very easy. Place cooled cookies in an air-tight container and store them at room temperature for up to 5 days.

Alternatively, you can store them in the freezer for up to 3 months. It is best to wrap them in parchment paper, and then place them in a freezer bag before freezing.

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