Soft and Chewy Gingersnap Cookies
Dough formed into balls (before rolling in cinnamon sugar) can be frozen for up to six weeks in an airtight, freezer-safe container or baggie, with parchment paper between the layers. I like to double the batch, roll them all into balls, and freeze half of the recipe for a later use. When ready to bake, roll balls in cinnamon sugar and bake as directed, adding a couple of extra minutes to the baking time.
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2 call purpose flour
1 Tbspground ginger
1 tspground cinnamon
1/2 tspground cloves
1 1/2 tspbaking soda
1 1/2 stickbutter, unsalted
1 cgranulated sugar
1/4 cdark molasses
1/2 tspvanilla extract
1/3 cwhite sugar
How to Make Soft and Chewy Gingersnap Cookies
- In a medium bowl, mix together flour, ginger, cinnamon, cloves, baking soda and salt until well-combined.
- In a mixer with paddle attachment, or using a hand mixer on medium speed, beat butter and sugar until light and fluffy -- about one minute.
- Beat in egg, molasses and vanilla, also on medium speed. Scrape down the bowl as needed with a rubber spatula. Beat until all ingredients are well-combined and no large lumps appear -- about one minute.
- Turn mixer speed to low and gradually add the flour mixture just until everything is combined and a soft caramel-colored dough is present. Do not overmix.
- Form dough into a loose disk, wrap disk in plastic and let the dough rest in the refrigerator for at least two hours, but preferably overnight. (This is one of the greatest cookie-baking secrets of all time! Don't skip this step!)
- When ready to bake, preheat oven to 350 degrees, take dough out of refrigerator and let it sit for about 10 minutes at room temperature.
- Pinch off small amounts of dough and roll to about the size of a golf ball (if you are using a baking scale, measure balls of dough out to 1-1/2 ounces each).
- Combine the 1/3 cup sugar with the 1/2 teaspoon cinnamon in a small bowl. Roll each ball in cinnamon sugar and place on a cookie sheet lined with parchment paper.
- Place balls 2-1/2 inches apart on cookie sheet and bake for about 15-17 minutes, rotating cookie sheet once halfway through to ensure your cookies bake evenly.
- Cookies are done when they are set and slightly cracked on top. Note: Cookies will puff up and then flatten.
- Sprinkle warm cookies with just a pinch more of the cinnamon sugar and cool on a wire rack.