Soft Baked Gingersnap Cookies

Name: Soft Baked Gingersnap Cookies
Cuisine: American
Ingredients: 1/2 cup (1 stick or 8 Tbsp) unsalted butter, room temperature; 1/2 cup brown sugar; 1 large egg; 1 1/2 tsp vanilla extract; 1/4 cup molasses; 1 3/4 cup all-purpose flour (stir, spoon, and level when measuring); 1/2 tsp baking soda; 1/4 tsp salt; 2 tsp ground ginger*; 1 tsp ground cinnamon*; 1/8 tsp ground cloves*; 1/8 tsp ground nutmeg*; 1/4 cup+ granulated sugar for rolling

4 steps

Updated at: Thu, 17 Aug 2023 12:28:51 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories94.7 kcal (5%)

Total Fat3.8 g (5%)

Carbs14.1 g (5%)

Sugars7.5 g (8%)

Protein1.2 g (2%)

Sodium43.3 mg (2%)

Fiber0.3 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

26 servings

½ cupunsalted butter

1 ½ tspvanilla extract

¼ cupmolasses

1 ¾ cupall-purpose flour

stir, spoon, and level when measuring

½ tspbaking soda

¼ tspsalt

2 tspground ginger

1 tspground cinnamon

⅛ tspground cloves

⅛ tspground nutmeg

¼ cupgranulated sugar

for rolling

Instructions

Step 1

Cream butter and brown sugar together until fluffy. Mix in egg, vanilla, and molasses until completely combined.

Step 2

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.

Step 3

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.)

Step 4

Preheat oven to 350 degrees Fahrenheit. 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.

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