Soft Baked Gingersnap Cookies

Author Amber Brady

Prep Time 10

Cook Time 9

Chill Time 2

Total Time 2 19

Yields cookies

Ingredients

½ cup (113 g) unsalted butter, (1 stick or 8 Tbsp) room temperature
½ cup (100 g) brown sugar, gently packed
1 large egg
1 ½ tsp vanilla extract
¼ cup (60 ml) molasses
1 ¾ cup (210 g) all-purpose flour, (stir, spoon, and level when measuring)
½ tsp baking soda
¼ tsp salt
2 tsp ground ginger*
1 tsp ground cinnamon*
⅛ tsp ground cloves*
⅛ tsp ground nutmeg*
¼ cup (50 g) + granulated sugar for rolling

Instructions

Cream butter and brown sugar together until fluffy. Mix in egg, vanilla, and molasses until completely combined.
In a separate bowl, mix together the flour, baking soda, salt, and spices. Add to wet ingredients until combined. CHILL dough for 2 hours or overnight.
Once chilled, roll dough into 1½-inch balls (about 1½ Tbsp each), roll in sugar and place on a silicone lined baking sheet. (Note: Some people have had to flatten the dough balls before baking. Consider doing a test cookie before baking a whole tray.)
Preheat oven to 350˚F. Bake cookies for 8 to 9 minutes. Keep extra dough cold until it is baked. For a crispier gingersnap, bake a few minutes longer. Allow cookies to rest on the baking sheet for a couple minutes before transferring to a wire rack to cool completely. Store in an airtight container up to 5 days.

Video

Notes

*SPICES: Feel free to taste the dough and adjust the spices before baking the cookies. Depending on how old/fresh your spices are, or based on personal taste, you may want to increase the measurements.

~Recipe altered from Sprinkle Some Sugar

Nutrition