Soft & Chewy Gingersnap Cookies

Photo by Gina G.
Adapted from jessicacollins.tv

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

18

large

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

18

servings

Adapted from jessicacollins.tv

Ingredients

  • 2

    cups all-purpose flour

  • 1

    tablespoon ground ginger

  • 1

    teaspoon ground cinnamon

  • 1/2

    teaspoon ground cloves

  • 1 1/2

    teaspoons baking soda

  • 1/2

    teaspoon salt

  • 1 1/2

    sticks unsalted butter, (12 tablespoons) just a bit colder than room temp

  • 1

    cup granulated white sugar

  • 1

    large egg

  • 1/4

    cup dark molasses

  • 1/2

    teaspoon vanilla extract

  • cinnamon sugar: 1/3 cup sugar and 1/2 tsp of cinnamon mixed in a small bowl

Directions

In a medium bowl, mix together flour, ginger, cinnamon, cloves, baking soda and salt until well combined. In mixer with paddle attachment, or using a hand mixer, on medium speed, beat butter and sugar until light and fluffy- about 1 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 1 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 over mix. Wrap dough in plastic and let rest in the refrigerator for at least 2 hours but preferably overnight. When ready to bake, preheat the 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. Or if you are using a baking scale, measure balls of dough out to 1 1/2 ounces each. Place balls 2 1/2 inches apart on cookie sheet and bake for about 15 -17 minutes. Cookies are done when they are set and slightly cracked on top. Note: Cookies will puff up and then flatten. Sprinkle cookies with just a pinch more of the cinnamon sugar and cool on a wire rack. Note: Once measured out and formed into balls (and BEFORE rolled in cinnamon sugar), dough can be frozen for up to 6 weeks in an airtight, freezer-safe container or freezer-safe 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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