Soft & Chewy Gingersnaps
Soft & Chewy Gingersnaps are the ultimate treat for anyone who loves a perfect balance of spice and sweetness. Ready in just 30 minutes, they’re ideal for a quick baking session or a last-minute dessert that impresses.
Ingredients
- ¾ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup dark brown sugar firmly packed
- 3 Tablespoons unsulphured molasses
- ¾ teaspoon vanilla extract
- 2 ½ teaspoons ground ginger
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ⅛ teaspoon ground cayenne pepper
- 1 large egg
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- Additional granulated sugar for rolling
Instructions
- Preheat oven to 350F (175C) and line cookie sheets with parchment paper. Set aside.
- In a large bowl (or in the bowl of a stand mixer) use an electric mixer to beat together butter and sugars until creamy and well-combined.
- Add molasses, vanilla extract, and spices (ginger, cinnamon, cloves, and cayenne pepper) and stir well.
- Stir in egg.
- In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually stir dry ingredients into wet until completely combined.
- Scoop dough into 1 ½ Tablespoon-sized balls and roll between your palms to form a smooth ball (if dough is too sticky to manage, you can chill in the refrigerator for 30 minutes). Roll cookie dough ball through sugar until it’s completely coated and then place on prepared baking sheet, spacing cookies at least 2” apart.
- Bake on 350F (175C) for 10-11 minutes. Allow cookies to cool completely on baking sheet before enjoying.
Nutrition
Calories: 137kcalCarbohydrates: 19gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 23mgSodium: 137mgPotassium: 84mgSugar: 11gVitamin A: 7IUCalcium: 14mgIron: 3mg
Tried this recipe?Let us know how it was!