Chewy Gingersnap Cookies
These classic holiday gingersnaps deliver the perfect balance of a chewy, moist center and crisp, sugary edges. Featuring a rich blend of molasses and warm spices, this recipe is designed to stay soft and flavorful. By chilling the dough and focusing on the ideal fat-to-sugar ratio, you get a reliable, high-quality cookie that embodies the spirit of the season.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 24 cookies
- Category: Deserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour
3/4 cup brown sugar, packed firmly
1/2 cup unsalted butter, softened
1/3 cup unsulphured molasses
1 large egg, room temperature
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp fine sea salt
1/4 cup granulated sugar (for coating)
Instructions
Cream the softened butter and brown sugar in a large bowl until fluffy and light.
Beat in the egg and molasses until the mixture is smooth and uniform.
Whisk the flour, baking soda, ginger, cinnamon, cloves, and salt together in a separate bowl.
Fold the dry ingredients into the wet ingredients slowly until a soft dough forms.
Chill the dough for at least 30 minutes to ensure proper texture.
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Roll the dough into one-inch balls and coat each lightly in granulated sugar.
Place on the baking sheet and bake for 10 minutes until set with crisp edges.
Notes
Chilling the dough is essential to prevent excessive spreading and ensure the cookies stay soft. Store in an airtight container at room temperature for up to 5 days. For a deeper flavor, use dark molasses.
Find it online: https://flavoornote.com/chewy-gingersnap-cookies-2/