Soft Gingersnap Cookies
Total Time
23 minutes
Prep Time
15 minutes
Cook Time
8 minutes
Rating
4.63 out of 5 stars
(37)
Ingredients
3 dozen cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/8 teaspoon nutmeg
- 3/4 cup unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup molasses
- 1 cup granulated sugar, to roll the cookie dough in
How would you rate this recipe?
Preparation
Step 1
Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper or a Silpat baking mat.
Step 2
In a medium bowl, whisk together the flour, baking powder, salt, and spices. Set aside.
Step 3
In the bowl of a stand mixer, beat the butter and brown sugar until smooth and creamy, about 3 minutes.
Step 4
Add in the egg and vanilla extract. Mix until well combined. Add in the molasses. Mix until the molasses is combined with the other ingredients.
Step 5
With the mixer on low, slowly add the flour mixture. Add in a little at a time until all of the flour is mixed in. Don't over mix.
Step 6
Form the dough into tablespoon-sized balls. Roll the dough in the granulated sugar. Place the cookie dough balls on the prepared baking sheet, about 2 inches apart. I pressed down on the cookies slightly with a spatula to help them flatten out. If you like puffy cookies, don't press them down.
Step 7
Bake for 8 minutes and no longer, you want the cookies to stay soft. Let the cookies sit on the baking sheet for two minutes, then transfer to a cooling rack to cool completely.
Step 8
Note-the cookies will keep in an airtight container on the counter for up to 4 days. The cookies can be frozen for up to 1 month.
Step 9
Save recipe for the next time?
Chef's notes
To get perfectly soft cookies, take them out at 8 minutes. They won’t look done, but just trust me, they are ready to come out of the oven. Let them sit on the hot baking sheet for a few minutes and then transfer them to a cooling rack.
