Gingersnap Cookies Soft Chewy
Sink your teeth into the perfect balance of warm spices and irresistible texture with these Soft and Chewy Gingersnap Cookies. This easy-to-follow recipe combines aromatic cinnamon, ginger, and cloves with rich molasses and brown sugar to create a cookie that’s bursting with classic holiday flavor. The dough is chilled to ensure the perfect bake—crisp edges with delightfully tender centers. Rolled in sugar for a sparkling finish, these gingersnaps are oven-ready in just 15 minutes and bake to perfection in under 10. Great for holiday cookie swaps, festive gatherings, or cozy nights by the fire, they pair beautifully with a glass of milk or a warming cup of tea. Your kitchen will fill with the comforting aroma of spices, making these cookies a true seasonal favorite!
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Recipe Information
Ingredients
- 0.75 cup unsalted butter
- 1 cup granulated sugar
- 0.25 cup dark brown sugar
- 0.25 cup molasses
- 1 large egg
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground cloves
- 0.25 teaspoon salt
- 0.25 cup granulated sugar (for rolling)
Instructions
In a large mixing bowl, use an electric mixer to cream together the butter, granulated sugar, and dark brown sugar until light and fluffy, about 2-3 minutes.
Add the molasses and the egg to the mixture. Beat until fully incorporated, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Cover the dough with plastic wrap and refrigerate for at least 1 hour or until firm. Chilling is essential to prevent spreading during baking.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Scoop about 1.5 tablespoons of dough and roll it into a ball. Roll the dough ball in the granulated sugar to coat.
Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still slightly soft. Do not overbake; the cookies will continue to firm up as they cool.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes. Then, transfer the cookies to a wire rack to cool completely.
Enjoy your soft and chewy gingersnap cookies with a glass of milk or a warm cup of tea!
Nutrition Facts
Calories |
3121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.8 g | 106% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 2025 mg | 88% | |
| Total Carbohydrate | 578.4 g | 210% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 368.1 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 329 mg | 25% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1655 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
