soft gingersnap cookies
(2 ratings)
These are the best Gingersnap recipe I've ever made. They stay soft and chewy if baked for the minimal amount of time specified in the recipe directions. The original source stated they'll stay fresh for 5 days if stored in an airtight container. I've never had them last long enough to know if that's true, because they go so fast in my house. But I've included that information in the recipe directions nonetheless.
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(2 ratings)
yield
24 to 26
prep time
2 Hr 22 Min
cook time
8 Min
method
Bake
Ingredients For soft gingersnap cookies
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8 Tbspunsalted butter, room temperature
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1/2 cupbrown sugar
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1 lgegg
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1 1/2 tspvanilla extract
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1/4 cupmolasses
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1 3/4 cupall-purpose flour
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1/2 tspbaking soda
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1/4 tspsalt
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2 tspground ginger
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1 tspground cinnamon
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1/8 tspground cloves
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1/8 tspground nutmeg
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1/4 cupgranulated white sugar, for rolling (amount is approximate)
How To Make soft gingersnap cookies
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1Using electric mixer, cream butter and brown sugar together until fluffy. Add egg, vanilla, and molasses, and beat until thoroughly combined.
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2In a separate bowl, mix together the flour, baking soda, salt, ginger, cinnamon, clovers and nutmeg. Add flour mixture to butter-sugar mixture, and beat until combined. Cover bowl, and chill 2 hours.
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3Roll dough into 1½-inch balls (about 1½ Tbsp each). Roll dough balls in sugar, flatten balls slightly and place on a parchment-lined baking sheet.
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4Preheat oven to 350°F.
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5Bake cookies 8 to 9 minutes for a soft cookie. Or, bake 10 to 12 minutes for a crispier cookie. (They might seem underbaked, but they'll be soft and chewy once they've cooled.)
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6Cool with cookies on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. They'll stay fresh for about 5 days if stored in an airtight container.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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