If you are looking for a classic holiday cookie, look no further. These cookies are soft, chewy, and delicious. Not to mention, they are extremely easy to make as well.

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My husband requested that I make gingerbread cookies this year. However, gingerbread cookies seemed like too much work, and I was too impatient to wait for the gingerbread cookies to rest for 4 hrs., so I had him settle for ginger snaps instead. He was not upset by this choice, the cookies were disappearing off the cooling rack faster than I could get them out of the oven.

Ingredients for Ginger Snaps

Granulated Sugar
Unsalted Butter at room temperature
Molasses
Large Egg
All-purpose white flour.
Baking Soda
Ground Cinnamon
Ground ginger
Ground nutmeg.
Salt

HOW TO MAKE GINGER SNAP COOKIES

Making ginger snap cookies is quite easy. The key to successfully making these cookies is to allow the dough to chill for at least 30 minutes.

STEP ONE: To a large bowl, cream together the sugar and butter. Once the sugar and butter is light and creamy, add the molasses and egg and beat with a hand mixer until on medium until combined and fluffy.

STEP TWO: In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, allspice, nutmeg, and salt.

STEP THREE: Gradually add the dry ingredients to the wet ingredients, and mix together with an electric mixer. Once completely combined, cover the bowl with plastic wrap and chill for 30 mins- 1 hr. The longer the dough chills, the better.

STEP 4: Pour 1/4 cup of sugar into a shallow bowl. As you scoop the dough into approximately 1″ balls with a cookie scoop, roll the balls in your hands, then in the sugar, and place 12 per sheet on the prepared cookie sheets.

STEP FOUR: Bake at 350 degrees for 9-10 minutes or until just set. They will puff up then flatten as they bake. Remove from the oven and let cool on the cookie sheets for a minute before removing.

Ginger snap cookies are often more crispy cookies. In fact, they were named ginger snaps based on the fact that they would make a snap when you broke them in half. However, I like my cookies a little more tender on the inside and crunchy on the outside. These cookies taste similar to gingerbread and are full of the traditional holiday spices, making your house smell like Christmas while baking.