soft gingersnap cookies

Renton, WA
Updated on Apr 9, 2017

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.

prep time 2 Hr 22 Min
cook time 8 Min
method Bake
yield 24 to 26

Ingredients

  • 8 tablespoons unsalted butter, room temperature
  • 1/2 cup - brown sugar
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup - molasses
  • 1 3/4 cup - all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup - granulated white sugar, for rolling (amount is approximate)

How To Make soft gingersnap cookies

  • Step 1
    Using electric mixer, cream butter and brown sugar together until fluffy. Add egg, vanilla, and molasses, and beat until thoroughly combined.
  • Step 2
    In 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.
  • Step 3
    Roll 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.
  • Step 4
    Preheat oven to 350°F.
  • Step 5
    Bake 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.)
  • Step 6
    Cool 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.

Discover More

Category: Cookies
Diet: Low Fat
Method: Bake
Culture: American
Ingredient: Flour

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