Soft & Chewy Gingersnap Cookies
Get ready to whip up some fun in the kitchen with these Soft And Chewy Gingersnap Cookies! These chewy gingersnap cookies are perfect for a quick treat or a sweet surprise for everyone.
Notes
Ingredients:
- 1 cup sugar
- 12 tbsp unsalted butter, softened
- 3 tbsp molasses
- 1 egg
- 2 ½ cup flour
- 2 tsp baking soda
- 1 tsp cinnamon
- ½ tsp ginger
- ½ tsp cloves
- ¼ tsp nutmeg
- ½ tsp salt
- Additional sugar, for rolling
- Preheat the oven to 350 degrees. Line your baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer, combine the softened butter and sugar. Cream until smooth.
- Add in the molasses and egg. Mix until combined.
- Add in the remaining dry ingredients: flour, baking soda, cinnamon, ginger, cloves, nutmeg and salt. Mix well - stopping the machine, scraping the sides of the bowl and mixing again.
- *This is a sticky dough - if desired chill the dough in the freezer for 10 minutes.
- Scoop a heaping tablespoon or small ice cream scoops worth of dough and roll into a ball. Dough should be about the size of a ping pong ball. Roll the dough ball in additional sugar.
- Place the dough on the lined baking sheets and bake in the preheated oven for 10 minutes.
- Cookies are done when the edges are set and the center is no longer shiny. Allow to cool before removing from the baking sheet.