Soft Gingersnap Cookies
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
8 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
Description
This recipe mixes all-purpose flour with baking powder and a blend of traditional warm spices including ground ginger, cinnamon, cloves, and nutmeg. Butter and light brown sugar are creamed until smooth, then combined with egg, vanilla extract, and molasses to form a flavorful, moist dough. Flour is incorporated gradually to avoid over mixing, helping maintain softness.
Cookies are shaped into tablespoon-sized balls and rolled in granulated sugar, which adds a mild crunch to their exterior after baking. They are spaced on a lined baking sheet and gently pressed down if a flatter shape is desired. Baking at 375 degrees for 8 minutes yields cookies that retain a soft center rather than becoming crisp all through.
After baking, allowing the cookies to sit briefly on the baking sheet lets them set without hardening, preserving their tender texture. These gingersnaps are well-suited for pairing with tea or coffee as a spiced sweet snack.
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 cloves ground
- 1/8 teaspoon nutmeg
- 3/4 cup butter at room temperature, unsalted
- 1 cup light brown sugar packed
- 1 egg large
- 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.
User Reviews
Overall Rating
4.6
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