Soft Gingersnap Cookies
User Reviews
4.6
111 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
3 dozen cookies
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Course
Dessert, Baked Goods
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Cuisine
American, Canadian, Vegetarian
Soft Gingersnap Cookies
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The BEST gingersnap cookie recipe! We make these cookies every holiday season and they always get rave reviews!
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Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/8 teaspoon nutmeg
- 3/4 cup unsalted butter at room temperature
- 1 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup molasses
- 1 cup granulated sugar to roll the cookie dough in
Instructions
- Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper or a Silpat baking mat.
- In a medium bowl, whisk together the the flour, baking powder, salt, and spices. Set aside.
- In the bowl of a stand mixer, beat the butter and brown sugar until smooth and creamy, about 3 minutes.
- Add in the egg and vanilla extract. Mix until well combined. Add in the molasses. Mix until the molasses is combined with the other ingredients.
- With the mixer on low, slowly add the flour mixture. Add in a little at a time until all of the flour is mixed in. Don't over mix.
- Form the dough into tablespoon sized balls. Roll the dough in the granulated sugar. Place the cookie dough balls on the prepared baking sheet, about 2 inches apart. I pressed down on the cookies slightly with a spatula to help them flatten out. If you like puffy cookies, don't press them down.
- Bake for 8 minutes and no longer, you want the cookies to stay soft. Let the cookies sit on the baking sheet for two minutes, then transfer to a cooling rack to cool completely.
- Note-the cookies will keep in an airtight container on the counter for up to 4 days. The cookies can be frozen for up to 1 month.
Genuine Reviews
User Reviews
Overall Rating
4.6
111 reviews
Excellent
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