Soft Gingersnap Cookies
With warm spices, molasses, and a chewy texture, these Soft Gingersnap Cookies are a holiday cookie classic. Ready in less than 30 minutes, with no chilling required!
Servings: 30 cookies
Calories: 120kcal
Ingredients
- 3/4 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 large egg
- 1/4 cup molasses unsulphured
- 2 1/4 cups flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/3 cup granulated sugar for coating
Instructions
- Preheat oven to 350 degrees. Move oven rack to the center of the oven.
- Line cookie sheets with parchment paper.
- Using a electric mixer, set on low, add the butter and sugars. Beat until the butter is creamed and fluffy.
- Add the egg and molasses to the mixture in the bowl. Continue to mix until completely combined.
- In a separate bowl (medium) add together flour, ginger, baking soda, cinnamon, cloves, and salt. Mix until all ingredients are blended.
- Slowly add some of the flour mixture to the wet ingredients until combined.
- With your hands make dough into balls about 1 inch in size. Roll the dough balls in the sugar.
- Place the dough balls onto the parchment lined cookie sheets.
- Bake 350 degrees for 10-12 minutes.
- Remove from the oven. Allow the cookies to cool on the cookie sheet for about 5 minutes.
- Transfer the cookies to the wire rack to cool completely.
- Store extra cookies in an airtight container.
Video
Notes
Store your soft & chewy gingersnap cookies in an airtight container on the counter. They'll stay fresh for about 5 days.
Nutrition
Calories: 120kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 60mg | Potassium: 56mg | Fiber: 1g | Sugar: 11g | Vitamin A: 150IU | Calcium: 10mg | Iron: 1mg