Soft & Chewy Gingersnap Cookies
These soft and chewy gingersnap cookies are the perfect combination of sweet and spice. They are easy to make and perfect for serving at the winter holiday season.
Equipment
- cookie sheet
- Mixing bowl
- Hand or Stand Mixer
- measuring cups
- Measuring Spoons
- Wooden spoon or spatula
Ingredients
- 1 Cup Sugar Granulated or Brown
- 3 tablespoon Molassess
- 1 Whole Egg
- 2.5 Cups Flour
- 2 tablespoon Baking soda
- 1 teaspoon Cinnamon
- .5 teaspoon Ginger
- .5 teaspoon Cloves
- .25 teaspoon Nutmeg
- .25 teaspoon Salt
- .75 Cup Softened Butter
Instructions
- If the cookie sheet is not non-stick, grease it with non stick cooking spray or butter.
- Preheat the oven to 350 degrees Fahrenheit.
- Add the .75 cups of softened butter and 1 cup of granulated sugar to the mixing bowl.
- Turn the hand or stand mixer on medium high and cream the butter and sugar together for about 2 - 3 minutes or until they are well combined, light and fluffy.
- Add 3 tablespoons of molasses and 1 egg to the mixing bowl and combine at medium speed for another minute or two or until well combined.
- In a separate bowl add the 2.5 cups of flour, 2 teaspoons of baking soda, 1 teaspoon of cinnamon, .5 teaspoons of ginger and cloves, .25 teaspoons of nutmeg and salt.
- Turn the mixer on medium low speed and slowly add the dry ingredients to the mixing bowl. Occasionally scraping the ingredients off the side of the bowl as needed. Continue mixing until it is all well combined.
- Use a tablespoon or cookie scoop to scoop out balls of dough about 1.5 tablespoons in size.
- Roll the dough into balls, and then roll the balls in the extra granulated sugar to get a thin coat on them.
- Place the dough on the baking sheet a few inches apart.
- Bake for about 10 minutes or until the edges are firm.
Notes
Tips
- Sticky dough - this dough is quite sticky, if it is too sticky to roll into balls pop it into the freezer for 10 minutes, or add another tablespoon or so of flour.
- Don't overbake - make sure that the centers of the cookies are not fully set when removed from the oven, they will continue to firm up as they cool.
- Change the sugar - enhance the flavor and make them even more soft and chewy by substituting half the sugar with light or dark brown sugar.
- Roll in sugar - rolling them in sugar isn't absolutely necessary but it creates the little crackle/crinkle effect in the cookies and also adds a little extra sweet crunch to them.
- Make them festive - make them more festive by dipping them in white chocolate and holiday sprinkles.
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.