Soft Gingersnap Cookies
User Reviews
5
Soft Gingersnap Cookies
Description
This recipe starts by creaming softened unsalted butter with sugar for a fluffy base, then adding egg and molasses to incorporate moisture and rich molasses flavor. A separate mixture of flour, ground ginger, baking soda, cinnamon, cloves, and salt is gradually combined into the wet ingredients to form a spiced dough.
The dough is portioned into roughly 1-inch balls, rolled in extra sugar, and placed on parchment-lined cookie sheets. Baking at 350°F for 10 to 12 minutes yields cookies with soft centers and slightly crisp edges. Cooling on the sheet briefly prevents breakage before transferring to a wire rack to cool completely.
These cookies store well in an airtight container, retaining their soft texture. Their spice profile and molasses content give a classic gingersnap warmth without becoming hard or overly crunchy, appealing to those who enjoy moist yet textured spiced cookies.
Ingredients
- 3/4 cup butter softened, unsalted
- 1 cup sugar
- 1 large egg
- 1/4 cup molasses
- 2 1/4 cups flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon cloves ground
- 1/4 teaspoon salt
- 1/3 cup sugar for coating
Instructions
- Preheat oven to 350 degrees. Move oven rack to the center of the oven.
- Line cookie sheets with parchment paper.
- Using a electric mixer, set on low, add the butter and 1 cup of sugar. Beat until the butter is creamed and fluffy.
- Add the egg and molasses to the mixture in the bowl. Continue to mix until completely combined.
- In a separate bowl (medium) add together flour, ginger, baking soda, cinnamon, cloves, and salt. Mix until all ingredients are blended.
- Slowly add some of the flour mixture to the wet ingredients until combined.
- With your hands make dough into balls about 1 inch in size. Roll the dough balls in the sugar.
- Place the dough balls onto the parchment lined cookie sheets.
- Bake 350 degrees for 10-12 minutes.
- Remove from the oven. Allow the cookies to cool on the cookie sheet for about 5 minutes.
- Transfer the cookies to the wire rack to cool completely.
- Store extra cookies in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Calories | 120kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 18mg | 6% |
| Sodium | 60mg | 3% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 150IU | 3% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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