Name: Chewy Ginger Snap Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 24
Ingredients: 1 cup Softened Butter; ¾ cup Light Brown Sugar; ¼ cup Molasses; 1 Large Egg; 2 ¼ cups All-Purpose Flour; 2 tsp Baking Soda; 1 tsp Ground Ginger; 1 tsp Ground Cinnamon; ½ tsp Ground Cloves; ½ tsp Ground Cardamom; ¼ tsp Salt; White Sugar for rolling

September is finally here, which means back-to-school for many, the return of pumpkin spice everything, and the onset of all things cozy.

Alas, the reality is that here in the South, we are in the mood for Fall long before the weather catches up to us. While we may want to pull out the sweaters and boots, it’s far too hot for that. We may want soups and chilis, but it’s not really appropriate on 80 degree nights.

But there are a few delights we can indulge in without having a heat stroke. One of those treats is Ginger Snaps. Not everyone may think of them as a Fall treat, but they incorporate all of the seasonal spices of Autumn.

Ginger snaps have been around for ages, so it’s likely most families have a favorite recipe from mom, grandma or an aunt. Some make them crispy, some make them soft and chewy. I prefer mine chewy.

A few years ago, our women’s group at church did a Bible study by Kelly Minter on Nehemiah. It was a wonderful, rich study in Minter’s Living Room Series, which includes family recipes. If you are interested in this study, you can find it on Amazon here: Nehemiah: A Heart That Can Break.

Minter, like me, believes food is instrumental in building relationships and deepening fellowship. In this study, one of the recipes she shared was her mother’s ginger snap cookies. I made them and fell in love. They are the perfect combination of crispy on the outside and chewy on the inside.

My recipe is adapted from hers, with just the simple addition of another spice – cardamom. It adds just another note of complexity but compliments all the other fragrant spices.

Ginger snaps are simple to make and delightfully satisfying with a hot cup of tea, or if you are still struggling through the heat like we are, an iced tea.

The dough is easy to mix up with a mixer, or even just a fork and some elbow-grease. Softened butter is mixed with brown sugar, then you add the egg, molasses, and mix in the flour, baking soda, salt and all the yummy spices – ginger, cinnamon, cloves and cardamom. That’s it.

Next, you roll the dough into balls about an inch around and roll them in a bowl of white sugar. Place them on a cookie sheet as-is, or give them a gentle smoosh for a flatter cookie, and bake.

I love parchment paper for cookies. Line your baking sheet with a piece and your cookies will slip right off when they are done. You can use the same sheet for an entire batch. When you’re done, just toss it in the garbage and the baking sheet only needs a quick wash to remove any grease that seeped through.

These cookies are absolutely irresistible when they are still warm from the oven. They also fill the house with the smell of warmth and happiness.

I am anxious to start cooking soups and hearty Fall food again soon, but in the meantime, I am content with my cookies.

Happy Baking!

AuthorMelissa JoyDifficultyBeginner

Yields24 Servings

Prep Time20 minsCook Time10 minsTotal Time30 mins

1 cup Softened Butter

¾ cup Light Brown Sugar

¼ cup Molasses

1 Large Egg

2 ¼ cups All-Purpose Flour

2 tsp Baking Soda

1 tsp Ground Ginger

1 tsp Ground Cinnamon

½ tsp Ground Cloves

½ tsp Ground Cardamom

¼ tsp Salt

White Sugar for rolling

Preheat the oven to 350º, and line a cookie sheet with parchment paper.

Cream the butter and sugar until smooth with a mixer.

Add molasses and the egg to the creamed butter and mix well.

In a separate bowl, mix the flour, baking soda, salt and spices.

Add the dry ingredients to the wet and mix well.

Use a cookie scoop or tablespoon to form balls of dough. Roll them in the white sugar and place them on the parchment lined cookie sheet.

Bake for 8-10 minutes, or until lightly browned. Do not over-bake.

Enjoy with a cup of tea or coffee. You can store them in an airtight container on the kitchen counter for up to a week, but of course, they are best fresh from the oven!

Ingredients