Chewy Soft Gingersnap Cookies: The Ultimate Holiday Recipe Guide
Step into the festive season with a batch of the most irresistible Soft Gingersnap Cookies you’ll ever bake! Forget those hard, brittle ginger snaps of yesteryear. Our recipe delivers a perfect harmony of warm spices – cinnamon, ginger, and cloves – combined with the rich, unmistakable depth of molasses, resulting in a cookie that is wonderfully soft, delightfully chewy, and bursting with classic gingerbread flavor. Get ready for your family and friends to beg for this timeless gingersnap cookie recipe, making it a beloved tradition in your holiday celebrations. These cookies are perfect for cozy evenings, festive gatherings, or as a thoughtful homemade gift.
This time of year, gingerbread recipes reign supreme, filling homes with their comforting aroma and delicious taste. While classic gingerbread men are always a hit, our soft gingersnaps offer a unique and equally satisfying experience for those who prefer a tender bite. If you’re a fan of all things gingerbread and looking to expand your holiday baking repertoire, you’ll also love exploring other festive treats like our Gingerbread Bundt Cake, delightful Gingerbread Sandwich Cookies, and the ever-charming Soft Gingerbread Man Cookies – all cherished family favorites that perfectly capture the spirit of the holidays. These diverse options ensure there’s a gingerbread-inspired treat for every occasion and preference.
Why This Soft Gingersnap Cookie Recipe is a Must-Try Holiday Favorite
There are countless cookie recipes out there, but this one stands out for several compelling reasons. We’ve fine-tuned every element to ensure these aren’t just *any* gingersnaps, but truly the best soft gingersnap cookies you’ll ever bake, making them an instant holiday classic in your home.
- Unbelievably Soft and Chewy Texture. Yes, the name is “gingersnap,” traditionally implying a crisp, brittle texture. However, for those who cherish a tender, melt-in-your-mouth cookie, these are a revelation. We’ve crafted this recipe to yield an ultra-soft and delightfully chewy cookie that remains moist for days, offering a comforting bite every time. Each bite offers a satisfying “sink-your-teeth-into” experience, making them a comforting treat that’s hard to resist. This is a deliberate deviation from tradition, designed for ultimate cookie bliss and a truly satisfying texture.
- Perfectly Balanced Classic Gingerbread Flavor. Achieving the ideal spice blend is the cornerstone of a truly great gingersnap. Our recipe uses a precise and harmonious combination of warm ground cinnamon, distinctively pungent ground ginger, fragrant ground cloves, and rich, deep molasses. This creates a complex, warm, and inviting flavor profile that immediately evokes holiday cheer without being overwhelming. It’s that quintessential gingerbread taste, but meticulously balanced for cookie perfection, ensuring every bite is a burst of festive spice.
- Consistently Thicker, Fuller, and Impressive Cookies. Nobody wants a flat, flimsy cookie, especially when baking for the holidays. We’ve obsessed over the flour-to-butter ratio and the crucial chilling process to ensure these cookies bake up beautifully thick and substantial. They hold their shape perfectly while baking, giving you that satisfying heft and a wonderfully uniform, moist texture throughout. This attention to detail results in a more enjoyable eating experience and a cookie that looks as impressive and homemade as it tastes, making them ideal for any presentation.
- The Ultimate Holiday Cookie Exchange Favorite. Gingersnap cookies are synonymous with the holiday season, and these soft, chewy versions are guaranteed to be a hit at any family gathering, festive party, or cookie swap. Not only do they fill your home with the intoxicating aromas of the holidays as they bake, but their inviting appearance with crackled tops and their unforgettable taste make them a standout on any dessert table. They’re a crowd-pleaser that will have everyone asking for your secret soft gingersnap cookie recipe year after year!
Essential Ingredients for Perfect Soft Gingersnap Cookies
Great cookies start with great ingredients. Understanding the role of each component is key to baking success. Here’s a closer look at the specific ingredients that make these soft gingersnaps truly special, along with some helpful tips for maximizing their potential:
- Unsalted Butter: Using softened unsalted butter is absolutely crucial for achieving the perfect cookie texture. It creams effortlessly with sugar, creating a light, airy base that traps air, which is vital for contributing to the cookies’ signature softness and slight lift. If your butter is too cold, it won’t combine properly; if it’s melted, your cookies may spread excessively and become greasy. Room temperature is key!
- Light Brown Sugar: This ingredient plays a dual role by adding both moisture and a subtle caramel note to the dough. This significantly contributes to the chewiness and deep, complex flavor of the gingersnaps. While you *can* opt for dark brown sugar for an even richer, more pronounced molasses taste, light brown sugar offers a beautifully balanced profile that allows the fragrant spices to truly shine. Always ensure it’s packed firmly when measuring to get the correct amount.
- Molasses: This is undeniably the star ingredient that gives gingersnap cookies their iconic deep, inviting color, robust, rich flavor, and essential chewiness. For the best and most authentic results, we highly recommend using “unsulphured” molasses (brands like Grandma’s are excellent choices), as it has a cleaner, sweeter taste. Avoid blackstrap molasses, as its strong, slightly bitter profile can be overpowering in these delicate cookies.
- All-Purpose Flour: Achieving the right flour-to-butter and liquid ratio is fundamental for controlling the spread of the cookies and achieving that desirable soft bake. Too much flour can result in dry, crumbly cookies, while too little can cause them to spread excessively and become overly flat. Ensure you measure your flour accurately by spooning it lightly into the measuring cup and then leveling it off with a straight edge, rather than scooping directly from the bag.
- Baking Soda: As a vital leavening agent, baking soda reacts with the acidic molasses and brown sugar in the dough. This reaction creates carbon dioxide gas, which helps the chewy gingersnaps rise beautifully and develop their signature crackled tops while baking in the oven. Always double-check that your baking soda is fresh and active for optimal lift and texture.
- Warm Spices (Ground Cinnamon, Ground Ginger, Ground Cloves): This aromatic trio forms the very heart and soul of the gingersnap flavor. Ground cinnamon provides a comforting warmth, ground ginger offers its characteristic spicy kick and distinctive zing, and ground cloves add a deep, intensely aromatic complexity that ties all the flavors together. Using fresh, high-quality spices makes a significant and noticeable difference in the final taste and aroma of your chewy gingersnap cookies, so don’t skimp on quality here!
- Granulated Sugar: Beyond adding sweetness to the dough itself, granulated sugar is prominently used for rolling the cookie balls before they go into the oven. This outer coating not only provides a beautiful, sparkling finish but is also instrumental in creating those classic crackled tops and imparting a delightful textural contrast with the soft, tender interior of the cookie.
Easy Step-by-Step Guide to Baking Perfect Soft Gingersnap Cookies
Baking these soft gingersnap cookies is a straightforward process, perfect for bakers of all skill levels, whether you’re a seasoned pro or just starting out. Follow these detailed steps precisely to ensure you achieve perfectly chewy, flavorful cookies every single time. Precision and attention to detail will lead to delicious results!
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer and a large mixing bowl), combine 3/4 cup of softened unsalted butter and 1 cup of packed light brown sugar. Beat on medium speed for approximately 1 minute, or until the mixture appears light, fluffy, and thoroughly combined. This initial creaming process incorporates essential air into the mixture, which is vital for the cookies’ ultimate soft and tender texture.
- Incorporate Egg and Molasses: Next, add 1 large egg (ensure it’s at room temperature for optimal mixing) and 1/4 cup of rich molasses to the creamed butter and sugar mixture. Mix on medium-low speed for another minute, making sure to scrape down the sides of the bowl as needed to ensure all ingredients are fully incorporated and the mixture is smooth and evenly glossy.
- Add Dry Ingredients: Reduce the mixer speed to low. Gradually add 2 1/4 cups of all-purpose flour, 2 teaspoons of baking soda, 1 teaspoon of ground cinnamon, 3/4 teaspoon of ground ginger, 1/2 teaspoon of ground cloves, and 1/4 teaspoon of salt. Mix until the dry ingredients are *just* combined with the wet mixture. It is crucial not to overmix the dough at this stage, as excessive mixing can develop the gluten too much, leading to tougher, less tender cookies. Stop as soon as no dry streaks of flour are visible.
- Chill the Dough: Cover the bowl containing the gingersnap cookie dough tightly with plastic wrap and chill it in the refrigerator for at least 30 minutes. This chilling period is absolutely crucial for several reasons: it helps the dough firm up, making it significantly easier to handle, scoop, and roll. More importantly, chilling prevents the cookies from spreading too much during baking, ensuring they maintain a desirable thickness and chewiness. While the dough chills, take this time to preheat your oven to 375ºF (190ºC) and line a baking sheet with parchment paper to prepare for baking.
- Portion and Sugar Coat: Once adequately chilled, remove the gingersnap cookie dough from the fridge. Using a 1-tablespoon cookie scoop (or simply rolling by hand if you don’t have a scoop), portion the dough into even-sized balls. Pour about 1/4 cup of granulated sugar into a small, shallow bowl. Dip only the tops of each cookie dough ball into the sugar, ensuring a generous and even coating. This sugar coating will give your cookies their signature crackled tops. Place the sugar-coated balls, sugar side up, onto your prepared baking sheet, ensuring you leave approximately 2 inches of space between each cookie to allow for proper spreading and even baking.
- Bake to Perfection: Carefully transfer the baking sheet to your preheated oven and bake the gingersnap cookies for 9-12 minutes. For truly soft and wonderfully chewy gingersnap cookies, aim for a baking time of 9-10 minutes. If you prefer a slightly crisper edge with a still-soft center, you can extend the baking time to 10-12 minutes. Keep a very close eye on them; remember, the dough is already naturally dark from the molasses, so you won’t be looking for a golden-brown color as a cue for doneness! Remove the baking sheet from the oven and let the cookies cool on the pan for 10 minutes. This essential step allows them to set properly without breaking. After 10 minutes, carefully transfer them to a wire rack to cool completely. Once cooled, it’s time to enjoy your perfectly baked, soft and chewy gingersnaps!
Expert Tips for Baking the Best Soft Gingersnap Cookies
Even with a straightforward recipe, a few insider tips can significantly elevate your baking from good to extraordinary. Here are our top recommendations for achieving perfect soft and chewy gingersnaps every single time, ensuring a truly remarkable holiday treat:
- The Crucial Importance of Chilling Dough: Do not, under any circumstances, skip the chilling step! Chilling the cookie dough for at least 30 minutes solidifies the butter, making the dough much less sticky and significantly easier to scoop and roll into uniform balls. More importantly, chilling properly prevents the cookies from spreading excessively in the oven, ensuring they maintain a desirable thickness and chewiness. This period also allows the flavors (especially the spices) to meld and deepen, intensifying the overall profile of your soft gingersnap cookies.
- Controlling Cookie Thickness and Spread:
- For genuinely thick, substantial, and incredibly soft gingersnaps, we highly recommend extending the chilling time to a full 60 minutes, or even slightly longer. The colder and firmer the dough, the less it will spread during baking, resulting in a taller, more robust cookie with a pronounced chew.
- If you prefer a slightly flatter, though still delightfully chewy, cookie, simply stick to the recommended 30-minute chilling period. However, be extremely mindful that dough that is too warm (e.g., from accidentally microwaving butter or overworking the dough with your hands) can lead to excessive spreading and disappointingly flat cookies.
- Baking by Texture, Not Color: This gingersnap cookie dough has a naturally deep, dark brown color due to the generous amount of molasses. Therefore, you cannot reliably depend on a “golden brown” visual cue for doneness as you might with other lighter-colored cookies. Instead, watch carefully for the edges to appear set and slightly firm, while the centers should still look slightly puffed and soft. Overbaking these cookies will inevitably lead to dry, hard, and crumbly results – a common pitfall that robs them of their signature softness! Trust the specified baking time range for the softest results.
- Achieving Those Signature Crackled Tops: Dipping only the tops of the dough balls in granulated sugar before baking is the clever secret to creating those beautiful, eye-catching, and irresistibly crackly sugary tops. The sugar on top caramelizes ever-so-slightly and creates a delightful textural contrast with the tender, moist interior. Furthermore, leaving the bottom unsugared prevents that part from becoming too crispy, thereby maintaining the desired softness throughout the entire cookie.
- Adjusting for Your Preferred Crispness: Traditionally, gingersnap cookies are indeed crunchy, living up to the “snap” in their name. This specific recipe is meticulously designed for a softer, chewier, and more tender cookie experience. However, if you are a fan of a more traditional crispy gingersnap, you can easily achieve this by simply extending the baking time by an additional 2-4 minutes until the cookies are firmer to the touch and the edges exhibit a deeper golden brown color.
- Do Not Overmix the Dough: This is a golden rule in baking, especially with cookies. Once you add the flour and spices to the wet ingredients, mix only until the dry ingredients are just incorporated and no streaks of flour remain. Overmixing vigorously develops the gluten in the flour, which can result in tough, dense, and undesirable cookies instead of the soft and tender ones we are aiming for.
- Use Quality Spices: Fresh, high-quality ground spices make a world of difference. Spices lose potency over time, so ensure yours are fresh for the most vibrant and fragrant gingersnap flavor.
Make Ahead, Storing, and Freezing Your Soft Gingersnap Cookies
These soft gingersnap cookies are not only incredibly delicious but also surprisingly convenient to prepare and store, making them perfect for stress-free holiday planning, unexpected guests, or simply having a delightful sweet treat readily on hand whenever a craving strikes.
- Make Ahead Dough: Planning ahead has never been easier! You can prepare this gingersnap cookie dough in advance with great success. Simply mix the dough according to the instructions, then cover the bowl containing the dough tightly with plastic wrap, and refrigerate it for up to 48 hours. This allows the flavors to deepen even further. When you’re ready to bake, remove the dough from the fridge, let it sit at room temperature for about 10-15 minutes to soften just slightly, then proceed with rolling into balls, dipping in sugar, and baking exactly as directed in the recipe.
- Storing Baked Cookies: Leftover soft gingersnap cookies maintain their delightful tender texture and rich flavor when stored properly. Place them in an airtight container at room temperature for an impressive 4-5 days. For best results and to keep them extra soft and chewy, a clever trick is to add a slice of plain bread or an apple wedge to the container; the cookies will subtly absorb moisture from it, ensuring they stay perfectly fresh and tender.
- Freezing Cookie Dough: To enjoy freshly baked gingersnaps anytime you desire, freezing the dough is an excellent option! We highly recommend rolling the dough into individual balls first. Then, arrange these dough balls on a parchment-lined baking sheet and flash freeze them for about an hour until they are completely solid. Once frozen solid, transfer the dough balls to a freezer-safe bag or an airtight container, where they can be stored safely for up to 3 months. When you’re ready to bake, simply remove the desired number of dough balls from the freezer, let them thaw in the fridge overnight or at room temperature for about an hour, then dip in sugar and bake according to the recipe instructions. You may need to add an extra minute or two to the baking time if baking them from a mostly frozen state.
Frequently Asked Questions About Soft Gingersnap Cookies
Gingersnap cookies are a classic spiced cookie, deeply rooted in holiday traditions and known for their warm spice blend, with ginger taking center stage, and a deep, rich flavor derived from molasses. Historically, they are known for their distinct crisp, almost brittle texture – hence the “snap” in their name, referring to the sound they make when broken. However, our recipe intentionally deviates from this tradition to create an incredibly soft and chewy version. This offers a different, equally delightful experience for those who prefer a tender, melt-in-your-mouth cookie that still packs all the classic gingery spice without the hard crunch.
Molasses is indeed a unique ingredient that’s not always a common pantry staple for everyone. If you find yourself without it, there are a few substitutes you can try, though it’s important to note they will alter the flavor, color, and texture of your cookies to some extent:
- Brown Sugar: This is often the best and most accessible substitute. Since brown sugar is essentially granulated sugar with molasses already added, it’s a good option for retaining some of that signature flavor. A general guideline is to use 3/4 cup of packed brown sugar for every 1 cup of molasses that the recipe calls for. You might also need to add a little extra liquid (like water or milk) to maintain the dough’s correct consistency. This will give you a less intense molasses flavor and a slightly lighter color but will still yield a good result.
- Honey or Maple Syrup: These can work as liquid sweeteners, but they each have very distinct flavors that will undoubtedly change the cookie’s overall profile. If using, you’ll likely need to reduce other liquids in the recipe to maintain dough consistency and perhaps increase the amount of the other spices to compensate for the different taste and ensure a prominent “gingerbread” essence. They also won’t provide the same deep, rich color as molasses.
- Corn Syrup: While corn syrup can contribute to moisture and chewiness, it completely lacks the complex, robust flavor of molasses. If you opt for corn syrup, you would definitely need to add a bit more brown sugar and significantly increase the other spices to try and enhance the “gingerbread” taste as much as possible.
Ultimately, while these substitutes can work in a pinch, using actual molasses will yield the most authentic, rich, and deeply flavored soft gingersnap cookies as intended by this recipe.
This is a fantastic and often overlooked baking tip that can significantly impact your final product! Room temperature eggs are crucial because they emulsify much better and more easily with other ingredients in your dough or batter, particularly with softened butter and sugar. When eggs are cold, their fat is harder, and they don’t combine as smoothly or efficiently, often leading to a lumpy or uneven mixture. More importantly, room temperature eggs create a smoother, more uniform mixture, which traps air more effectively during the creaming process. This trapped air contributes significantly to the leavening process, resulting in a lighter, fluffier, and more evenly baked cookie that rises better and has a superior texture. Using cold eggs, on the other hand, can also impact overall baking time and density, potentially leading to denser, less airy cookies. For best results, always plan ahead and use room temperature eggs – you’ll truly be glad you did!
Flat cookies are a common baking woe, and several factors can contribute to it, especially with recipes like gingersnaps that rely on precise ingredient ratios and temperatures:
- Warm Dough: This is often the most frequent and significant culprit! If your dough is too warm before it goes into the oven, the butter within it melts too quickly, causing the cookies to spread out excessively instead of holding their desired shape and thickness. To prevent this, ensure you chill the dough for at least the recommended 30 minutes, or even longer (60 minutes for even thicker cookies), to allow the butter to firm up.
- Over-softened or Melted Butter: If your butter was already too soft or partially melted when you began the creaming process, it won’t incorporate and hold air properly. This results in a greasy dough that is prone to excessive spreading during baking.
- Incorrect Flour Measurement: Too little flour can make your dough overly wet and slack, which inevitably leads to excessive spreading in the oven. Always make sure to measure your flour correctly by spooning it lightly into the measuring cup and then leveling it off with a straight edge, rather than scooping directly from the bag, which can compact the flour.
- Expired Leavening Agent: Old or inactive baking soda can lose its potency, meaning it won’t react as effectively to create the gases needed for the cookies to rise properly. This can leave you with flat, dense cookies. Always check the expiration date on your leavening agents.
- Greased Baking Sheets: Unless explicitly specified in a recipe, avoid greasing your baking sheets for cookies, as this can encourage them to spread too much. Parchment paper or silicone baking mats are the ideal choices for preventing sticking and promoting even baking without excessive spread.
Always prioritize properly chilled dough for optimal thickness, shape, and to prevent those dreaded flat cookies.
While both gingerbread and gingersnap cookies share a wonderfully similar flavor profile centered around the warming spices of ginger and molasses, they differ significantly in their traditional texture and preparation methods:
- Gingersnap Cookies: Traditionally, gingersnaps are baked for a longer duration to achieve a very crisp, almost brittle texture – a characteristic that gives them their name (the “snap”). They are typically formed by dropping portions of dough or rolling them into balls and then baking. Our recipe, however, offers a delightful soft and chewy variation of the gingersnap, moving away from the traditional crispness to create a more tender cookie.
- Gingerbread Cookies: These are more commonly made with a roll-out dough, which is then cut into various festive shapes (such as gingerbread men, stars, or trees) using cookie cutters. They are generally baked to a softer, chewier consistency than traditional gingersnaps and are very often decorated elaborately with royal icing or glazes, making them a visual as well as a culinary treat. A notable difference in our Soft Gingerbread Cookies recipe compared to this one is that the gingerbread man recipe is often made without eggs, which can contribute to a slightly different texture and often makes the dough more stable for intricate decorating.
Essentially, while both bring delightful holiday spice to your palate, the primary distinctions lie in their preferred texture and traditional presentation.
This is a clever and intentional technique used to achieve specific and desirable textural results for our soft gingersnap cookies! By only dipping the top of the dough ball in granulated sugar, we accomplish two important things:
- Softer Underside: The sugar on the top of the cookie creates a beautiful, sparkling, crackled, and slightly crisp sugary crust during baking. However, by leaving the bottom of the cookie unsugared, that part is allowed to remain softer and more wonderfully chewy. If the entire ball were coated in sugar, the bottom might caramelize and crisp up too much, which would detract from the overall soft and tender texture we are meticulously aiming for in this particular recipe.
- Enhanced Aesthetics: This technique also creates a visually appealing contrast between the sparkling, crackled top and the smooth, rich brown sides of the cookie. This distinct and attractive look is a hallmark of many delicious soft-baked ginger cookies, making them even more inviting.
This subtle but effective technique ensures our soft gingersnaps remain perfectly tender and chewy throughout, with just the right amount of delightful sugar crunch and sparkle on top.
More Delightful Christmas Recipes to Explore
If you’ve fallen in love with these soft gingersnap cookies, you’ll be thrilled to discover more of our favorite holiday recipes that bring immense joy and deliciousness to your festive table. These carefully curated recipes are perfect for entertaining guests, thoughtful gifting, or simply indulging with your loved ones during the most wonderful time of the year.
- Gingerbread Whoopie Pies: A fun, whimsical, and incredibly festive twist on a classic, these soft gingerbread cakes sandwiched with a creamy, sweet filling are an absolute delight for all ages.
- Soft Gingerbread Man Cookies: The ultimate classic for decorating with family and sharing heartwarming moments, these tender gingerbread men are a true holiday staple that brings smiles to every face.
- Gingerbread Bundt Cake: I truly, deeply adore this cake! If you’re searching for a show-stopping, elegant, yet easy-to-make holiday dessert for your Christmas dinner or any festive gathering, this Bundt cake not only tastes incredible with its rich, moist texture and deep spice and molasses flavors, but it also looks absolutely stunning as a centerpiece on your dessert table.
- Turtle Cookies: Indulgent and utterly irresistible, these decadent chocolate, gooey caramel, and crunchy pecan-filled cookies are a luxurious treat that’s perfect for special occasions.
- Chewy White Chocolate Cranberry Oatmeal Cookies: A delightful combination of sweet white chocolate, tart cranberries, and wholesome chewy oatmeal, these cookies are perfect for a cozy winter evening or as a comforting snack.
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Soft Gingersnap Cookies
Ingredients
- 3/4 cup unsalted butter – softened to room temperature
- 1 cup light brown sugar – packed
- 1 large egg – at room temperature
- 1/4 cup molasses
- 2 1/4 cups flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 3/4 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 1/4 cup granulated sugar – for dipping the dough balls into
Instructions
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In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer cream together the butter and brown sugar, about 1 minute, until light and fluffy.
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Add the room temperature egg and molasses. Cream 1 minute more, scraping down the sides of the bowl as needed. Add the flour, baking soda, cinnamon, ginger, cloves, and salt. Mix until just combined, being careful not to overmix.
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Cover the bowl with the dough in it and refrigerate for 30 minutes. This chilling step helps the dough be less sticky and easier to roll and dip in sugar, and also significantly prevents the cookies from spreading too much during baking.
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While the dough chills, preheat the oven to 375°F (190°C). Once chilled, use a 1 Tablespoon cookie scoop to portion the dough into balls. Dip only the tops of these balls in the granulated sugar.
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Place the sugar-coated balls, sugar side up, on a parchment-lined baking sheet, ensuring you leave about 2 inches of space between each ball. Bake for 9-12 minutes. For truly soft gingersnaps, bake for 9-10 minutes. If you prefer a bit crispier edges, bake for 10-12 minutes. Remove from the oven and let cool on the pan for 10 minutes before carefully transferring them to a wire rack to cool completely. Enjoy your perfectly baked, soft gingersnaps!
Notes
A crucial tip for baking these cookies: remember that the dough is already naturally dark in color from the molasses. This means you absolutely should not rely on the “golden brown” visual cue that you might use for other, lighter-colored cookies to determine doneness. Instead, watch carefully for the edges to set and appear slightly firm, while the centers should still look slightly puffed yet soft to the touch. Trust the baking time ranges provided, and avoid the common pitfall of overbaking, which can result in dry, hard, and disappointing cookies! Don’t get tricked by the dough color!
Nutrition