Soft & Chewy Gingersnap Cookies
User Reviews
5.0
171 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Servings
24 cookies
-
Calories
137 kcal
-
Course
Dessert, Baked Goods
-
Cuisine
American
Soft & Chewy Gingersnap Cookies
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A soft and chewy Gingersnap Cookie Recipe! These cookies are perfectly spiced (with just the right amount of heat) and come together with no chilling required! Be sure to check out my how-to VIDEO just below the recipe!
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Ingredients
- ¾ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup dark brown sugar firmly packed
- 3 Tablespoons unsulphured molasses
- ¾ teaspoon vanilla extract
- 2 ½ teaspoons ground ginger
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ⅛ tsp ground cayenne pepper
- 1 large egg
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- Additional granulated sugar for rolling
Instructions
- Preheat oven to 350F (175C) and line cookie sheets with parchment paper. Set aside.
- In a large bowl (or in the bowl of a stand mixer) use an electric mixer to beat together butter and sugars until creamy and well-combined.
- Add molasses, vanilla extract, and spices (ginger, cinnamon, cloves, and cayenne pepper) and stir well.
- Stir in egg.
- In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually stir dry ingredients into wet until completely combined.
- Scoop dough into 1 ½ Tablespoon-sized balls and roll between your palms to form a smooth ball (if dough is too sticky to manage, you can chill in the refrigerator for 30 minutes). Roll cookie dough ball through sugar until it’s completely coated and then place on prepared baking sheet, spacing cookies at least 2” apart.
- Bake on 350F (175C) for 10-11 minutes. Allow cookies to cool completely on baking sheet before enjoying.
Notes
- Store leftover cookies in an airtight container at room temperature for up to one week.
- This cookie dough may be frozen. I recommend rolling out the dough into balls and rolling through sugar (as described in the recipe) and then freezing portioned cookie dough balls in an airtight container for up to 3 months. Cookies may need an additional minute or so in the oven (temperature does not change).
Nutrition Information
Show Details
Serving
1cookie
Calories
137kcal
(7%)
Carbohydrates
19g
(6%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Monounsaturated Fat
2g
Cholesterol
23mg
(8%)
Sodium
137mg
(6%)
Potassium
84mg
(2%)
Sugar
11g
(22%)
Vitamin A
7IU
(0%)
Calcium
14mg
(1%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 137kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 137mg | 6% |
| Potassium | 84mg | 2% |
| Sugar | 11g | 22% |
| Vitamin A | 7IU | 0% |
| Calcium | 14mg | 1% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
171 reviews
Excellent
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