Soft and Chewy Gingersnap Cookies
These are soft and chewy gingersnap cookies that are filled with warm spices, molasses, and have those classic crinkle tops. The holiday season wouldn't be complete without these timeless Christmas cookies!
Equipment
- Baking Sheets
- Parchment paper
- Electric Stand Mixer
- Mixing Bowls
Ingredients:
- ½ cup unsalted butter, room temperature
- ¾ cup sugar
- ¼ cup molasses
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
- 1 ½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 ⅔ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup sugar for rolling cookie dough
Instructions:
- Preheat the oven to 350 degrees and line two baking sheets with silicone baking mats. Set aside.
- In the bowl of an electric stand mixer using the paddle attachment, cream together the butter and sugar on medium-high speed until combined (1-2 minutes). Then add the molasses, egg, vanilla extract, ginger, cinnamon, and cloves and mix on low speed just until combined. Use a silicone spatula to scrape down the sides of the bowl.
- In a medium-sized bowl, whisk together the flour, baking soda, and salt. Slowly add it to the wet ingredients on low speed just until combined. Use your silicone spatula again to scrape down the sides of the bowl.
- Put the ¼ cup of sugar into a small bowl. Scoop the cookie dough into your hand using a 1.5 tablespoon cookie scoop and roll it into a ball. Roll the ball into the sugar and place onto the prepared baking sheet. Repeat with the rest of the cookie dough.
- Bake for 10-12 minutes, just until the outside of the cookies start to brown a bit. Allow the cookies to cool on the baking sheet for 10 minutes (they will be soft when they come out of the oven) and then transfer them over to a wire rack to finish cooling.
- Keep any leftover cookies in an airtight container on the counter for up to 7 days.
Notes:
- Baking Sheet: I recommend this specific baking sheet. Line each pan with parchment paper.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Cookie Scoop: For this recipe I used my 1.5 tablespoon cookie scoop.
- Crinkle Tops: To create the crackly top look, roll each cookie dough ball into granulated sugar before baking.
- Perfectly Shaped Cookies: The trick to getting more circular cookies is to use a round cookie cutter to essentially “rotate or spin” around each cookie immediately when they come out of the oven. Since they’re really hot, the cookies will easily mold to that perfect cookie shape as you move around them.
Nutrition
Serving: 1cookieCalories: 145kcalCarbohydrates: 24gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 14mgSodium: 96mgPotassium: 86mgFiber: 0.4gSugar: 15gVitamin A: 158IUVitamin C: 0.01mgCalcium: 14mgIron: 1mg
Tried this recipe?Let us know how it was!