Imagine biting into a cookie that perfectly balances warmth, spice, and irresistible softness - that's exactly what these Soft and Chewy Gingersnap Cookies deliver! These aren't your ordinary crisp gingersnaps; they're a melt-in-your-mouth sensation that will transport you to a cozy kitchen filled with the most incredible holiday aromas. Whether you're a baking novice or a seasoned pro, this recipe promises to become your new go-to treat that will have everyone begging for more.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup molasses
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Granulated sugar for rolling
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, approximately 2-3 minutes.
- Add the molasses and egg to the butter mixture, beating until fully incorporated and smooth, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Place additional granulated sugar in a shallow bowl for rolling the cookies.
- Using a cookie scoop or spoon, portion the dough into 1-inch balls. Roll each ball in the granulated sugar to coat completely.
- Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake in the preheated oven for 8-10 minutes, until the edges are set and the tops are cracked but still soft in the center.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days. For best texture, keep them slightly covered to maintain softness.
Tips
- Use room temperature butter and egg for the smoothest, most uniform dough.
- Don't overmix the dough - this can lead to tough cookies.
- Roll cookies in sugar just before baking for a beautiful crackled, sparkly surface.
- For extra soft cookies, slightly underbake them and let them finish setting on the baking sheet.
- Store cookies with a small piece of bread to help maintain their soft texture.
- Experiment with spice levels by adjusting the ground ginger, cinnamon, and cloves to suit your taste.
- For a festive touch, add a sprinkle of sea salt on top before baking.
Nutrition Facts
Calories: 132kcal
Carbohydrates: 19g
Protein: 1g
Fat: 5g
Saturated Fat: g
Cholesterol: 20mg
