Soft Ginger Snaps just say fall, with the nice aroma of cinnamon and cloves.
If you make sure not to over bake these ginger snaps, they are a great change for something a little different. These ginger snaps are so soft and squishy. Your kids will love them, and I like to think that with the coconut oil and the molasses, they are a little healthier than your average cookie. These cookies freeze well if there are any left. They also make great gifts for neighbors for Christmas, because they aren’t too sweet. No matter who you give them to, they will love them. My mom always bought the boxed ginger snaps growing up; I liked them okay, but they where so hard and crunchy I needed a glass of milk for each cookie. These ginger snaps are great with or without milk. You choose.
- 1 1/2 cups butter (softened)
- 2 cups sugar
- 2 eggs
- 1/2 cup molasses
- pinch of salt
- 3/4 tsp cloves
- 1 1/4 tsps cinnamon
- 2 tsps baking soda
- 3 tsps ginger
- 4 1/2 cups flour
- * 1 cup sugar for dipping
- In a mixing bowl, combine butter, (I used 1 cup butter and 1/2 cup coconut oil) and sugar; beat until nice and fluffy.
- Beat in eggs one at a time.
- Add molasses and mix.
- Add salt, cloves, cinnamon, soda, ginger, and flour, and mix until nice and blended.
- With a small cookie scoop, roll into small balls, coat in *sugar.
- Place on a cookie sheet. I do 3 across and 4 long (12 on a pan).
- Bake at 350 degrees for 12 minutes. Don’t overbake or they will be crunchy.