Perfect Soft and Chewy Gingersnap Cookies
These delightful gingersnap cookies are soft, chewy, and filled with warming spices, perfect for sharing during the holiday season or enjoying at home.
Servings: 24 cookies
Calories: 150kcal
Ingredients
Dry Ingredients
- 3 cups All-purpose flour
- ½ teaspoon Salt
- 1 teaspoon Baking soda
- ½ tablespoon Ground cinnamon
- ½ tablespoon Ground cloves
- ½ tablespoon Ground ginger
Wet Ingredients
- 1 ¼ cups Unsalted butter, softened
- 1 ½ cups Granulated sugar
- ⅓ cup Unsulphured molasses Plus 1 tablespoon
- 2 large Eggs
- 1 teaspoon Pure vanilla extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Line two baking sheets with parchment paper.
- Step 3: In a medium mixing bowl, whisk together the flour, salt, baking soda, ground cinnamon, ground cloves, and ground ginger.
- Step 4: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Step 5: Add the molasses, eggs, and vanilla extract to the butter-sugar mixture and mix until well combined.
- Step 6: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Step 7: Drop tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Step 8: Bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked.
- Step 9: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Equipment
- Mixing Bowl
- Electric Mixer
- Baking Sheets
- Parchment Paper
- Cookie Scoop
- Wire Rack
Notes
For a stronger spice flavor, feel free to increase the amount of ground ginger and cinnamon. Store cookies in an airtight container for up to one week.