If you're craving a warm, spicy treat that brings the cozy essence of fall right into your kitchen, look no further than these Chewy Ginger Snap Cookies! With their perfectly crackled tops and soft, chewy centers, these cookies are a delightful balance of sweetness and spice that will have your taste buds dancing. Imagine biting into a cookie that’s not only delicious but also fills your home with the irresistible aroma of ginger, cinnamon, and cloves. Ready to impress your family and friends with a batch of these mouthwatering cookies? Let's dive into the recipe that will make your kitchen the go-to spot for cookie lovers!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar
- 1/4 cup molasses
- 1 large egg
- 1/4 cup granulated sugar (for rolling)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until well combined.
- In a large mixing bowl, cream the softened butter and brown sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
- Add the molasses and egg to the butter mixture, beating until fully incorporated and smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Place the granulated sugar in a shallow dish for rolling the cookies.
- Scoop out tablespoon-sized portions of dough and roll them into balls using your hands.
- Roll each dough ball in the granulated sugar, ensuring it's completely coated.
- Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 9-11 minutes, or until the edges are set and the tops have a crackled appearance.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
- Transfer the cookies to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
Tips
- Measure Ingredients Accurately: Baking is a science, so make sure to measure your flour and other ingredients accurately for the best results. Use a kitchen scale if possible!
- Room Temperature Butter: Ensure your butter is softened to room temperature for easy creaming with the sugar, which helps create that light and fluffy texture.
- Don’t Overmix: When combining the dry ingredients with the wet, mix just until combined. Overmixing can lead to tough cookies.
- Chill the Dough (Optional): If you prefer thicker cookies, chill the dough for about 30 minutes before rolling and baking. This will help them hold their shape better.
- Watch the Baking Time: Keep an eye on your cookies as they bake. They should be slightly soft in the center when you take them out; they'll continue to firm up as they cool.
- Storage Tips: Store your cookies in an airtight container at room temperature to maintain their chewiness. They also freeze well, so consider making a double batch!
- Experiment with Spices: Feel free to adjust the spices to your liking or even add a pinch of nutmeg or a splash of vanilla extract for a unique twist.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 19g
Protein: 1g
Fat: 7g
Saturated Fat: g
Cholesterol: 20mg
