Ooey Gooey Ginger Snap Cookies are a delicious twist on the classic ginger snap cookie, with a soft, chewy texture and rich flavor. These cookies are perfectly spiced with ginger, cinnamon, and molasses, and they have a gooey center that makes them irresistible. Here’s a simple recipe to create these sweet, spicy treats:
Ooey Gooey Ginger Snap Cookies Recipe
Ingredients:
- 2 1/4 cups (280g) all-purpose flour
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (170g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) molasses (unsulfured)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup (50g) brown sugar, packed (for rolling)
- Additional granulated sugar (for rolling)
Instructions:
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Prepare the dry ingredients:
- In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg (if using), baking soda, and salt. Set aside.
- Cream the butter and sugars:
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes) using a hand mixer or stand mixer.
- Add the molasses and egg:
- Beat in the molasses until fully combined.
- Add the egg and vanilla extract and beat until smooth.
- Combine wet and dry ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. The dough will be slightly sticky but thick.
- Roll the dough into balls:
- In a small bowl, place a few tablespoons of granulated sugar. Roll the cookie dough into 1-inch balls and then roll each ball in the sugar to coat it.
- Bake the cookies:
- Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. The cookies will spread a little during baking, so give them room to do so.
- Bake for 8-10 minutes. The cookies will puff up in the oven, and then flatten out as they cool. For an ooey gooey center, don’t overbake; take them out when they are slightly soft to the touch in the center.
- Cool the cookies:
- Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Tips for Ooey Gooey Ginger Snap Cookies:
- Don’t overbake: For the gooey, chewy texture, make sure to underbake slightly. The cookies will continue to cook as they cool.
- Molasses: Using full-flavored molasses (unsulfured) will give these cookies their characteristic deep flavor.
- Chilling the dough: If you want even thicker cookies, you can chill the dough for about 30 minutes before rolling it into balls and baking.
- Add-ins: You can add some chopped crystallized ginger or white chocolate chips for a unique twist.
These Ooey Gooey Ginger Snap Cookies are the perfect balance of spice, sweetness, and gooey texture. They’re sure to be a hit with anyone who loves a soft and chewy cookie with a little extra flavor kick!