Description
Soft and chewy gingersnap cookies packed with warm spices and rich molasses, featuring a lightly crisp sugar-coated exterior and tender center. Perfect for holidays or everyday baking.
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup granulated sugar (for rolling)
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
- In a large bowl, beat butter and 1 cup sugar until light and creamy.
- Add molasses, egg, and vanilla extract, mixing until smooth.
- Gradually add dry ingredients to the wet mixture, mixing until a soft dough forms.
- Scoop 1 1/2-tablespoon portions of dough and roll into balls.
- Roll each dough ball in the remaining sugar.
- Place on prepared baking sheets about 2 inches apart.
- Bake for 9–11 minutes, until edges are set and centers remain slightly soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chill the dough for 30 minutes for thicker cookies if desired.
- Do not overbake to maintain a soft and chewy texture.
- Add white chocolate chips for a sweeter variation.
- Store with a piece of bread to keep cookies soft.
- Freeze baked cookies or dough for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 10 g
- Sodium: 85 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 20 mg
