Gingersnaps Soft Chewy
Indulge in the ultimate holiday treat with these Soft and Chewy Gingersnaps, a delightful twist on the classic cookie that captures all the warm, spiced flavors of the season. Made with aromatic ground ginger, cinnamon, and cloves, these cookies deliver a perfect balance of sweetness and spice, while molasses adds a rich depth of flavor. The cookies’ irresistibly soft and chewy texture is achieved through a blend of butter and brown sugar, resulting in a melt-in-your-mouth experience that will keep you coming back for more. Rolled in a sparkling coat of granulated sugar before baking, these gingersnaps boast a beautifully crackled exterior with just the right amount of crunch. Ready in under 30 minutes, they’re a quick, easy, and festive addition to your Christmas cookie platter or cozy snack repertoire. Perfect for gifting, entertaining, or simply savoring alongside a cup of mulled cider, these cookies are a must-bake this season!
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 200 grams Granulated sugar
- 100 grams Brown sugar, packed
- 1 piece Large egg
- 80 milliliters Molasses
- 300 grams All-purpose flour
- 2 teaspoons Baking soda
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground cloves
- 0.5 teaspoons Salt
- 50 grams Granulated sugar (for rolling)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the egg and molasses to the creamed mixture and beat until well combined.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Scrape down the sides of the bowl as needed. Mix until just combined, taking care not to overmix.
Scoop out small portions of dough (approximately 1 1/2 tablespoons per cookie) and roll them into balls using your hands.
Roll each dough ball in the granulated sugar reserved for rolling, ensuring an even coating.
Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 9-11 minutes, or until the edges are set but the centers are still soft. Avoid overbaking to maintain the chewy texture.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.1 g | 8% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 152 mg | 7% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 18.0 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 18 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 88 mg | 2% | |
*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.
