Chewy Gingersnap Cookies: The Ultimate Soft Molasses Recipe
These delightful chewy gingersnap cookies offer a perfect harmony of spicy ginger, warm cinnamon, and rich molasses. Designed for those who love a soft, tender interior that melts in your mouth, these cookies feature a beautiful cracked, shimmering surface. Whether for holiday gatherings or a year-round treat, these aromatic delights are sure to become a favorite in your dessert repertoire.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 24 cookies
- Category: All Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour
3/4 cup unsalted butter, softened
1/2 cup dark brown sugar
1/2 cup granulated sugar (for rolling)
1/4 cup unsulphured molasses
1 large egg
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
Instructions
Cream the softened butter with brown sugar in a large bowl until light and fluffy.
Add the egg and molasses, beating until fully incorporated.
Whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt in a separate bowl.
Gradually mix the dry ingredients into the wet ingredients until a dough forms.
Cover the dough and refrigerate for at least 1 hour to allow flavors to develop.
Preheat your oven to 350°F and line a baking sheet with parchment paper.
Shape the dough into 1-inch balls and roll them in the reserved granulated sugar.
Place on the baking sheet and bake for 10 minutes until the edges are set and tops are cracked.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Chilling the dough is essential to prevent excessive spreading and to ensure the deep spice profile develops. For more heat, you can increase the ground ginger to 3 teaspoons. Store in an airtight container for up to 5 days to maintain the chewy texture.
Find it online: https://flavoornote.com/chewy-gingersnap-cookies/