Description
These Soft Gingersnap Cookies are a delightful treat featuring warm spices like ginger, cinnamon, and cloves combined with rich molasses. With a tender, chewy texture and a sugary coating that adds a perfect crunch, they are ideal for holiday gatherings or any time you crave a cozy, spiced cookie.
Ingredients
Scale
Wet Ingredients
- 3/4 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1 large egg
- 1/4 cup molasses (unsulphured)
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
For Coating
- 1/3 cup granulated sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and position the oven rack in the center for even baking.
- Prepare Baking Sheets: Line cookie sheets with parchment paper to prevent sticking and make cleanup easy.
- Cream Butter and Sugars: Using an electric mixer set on low, beat the softened butter with granulated and brown sugars until the mixture is light, fluffy, and well combined.
- Add Wet Ingredients: Mix in the egg and molasses until the batter is smooth and uniform in texture.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, ground ginger, baking soda, cinnamon, cloves, and salt until thoroughly blended.
- Combine Mixtures: Gradually add the dry ingredients into the wet ingredients, mixing slowly until fully incorporated to form a soft dough.
- Form Dough Balls: Using your hands, shape the dough into approximately 1-inch balls. Then roll each ball in granulated sugar to coat the exterior evenly.
- Arrange on Cookie Sheets: Place the coated dough balls on the prepared parchment-lined baking sheets, spacing them adequately to allow spreading.
- Bake Cookies: Bake at 350°F for 10 to 12 minutes until the edges are set but cookies remain soft in the center.
- Cool on Sheet: Remove the cookies from the oven and let them cool on the cookie sheet for about 5 minutes to firm up.
- Transfer to Wire Rack: Move the cookies to a wire rack to cool completely to prevent sogginess and maintain texture.
- Store Properly: Store any extra cookies in an airtight container at room temperature to retain freshness.
Notes
- For best results, use unsulphured molasses to avoid a bitter taste.
- Do not overbake; cookies should be soft and chewy, with slightly crisp edges.
- To make dough handling easier, you can chill the dough for 30 minutes before shaping.
- These cookies freeze well—store in an airtight container and thaw to room temperature before serving.
