Chewy Gingersnap Cookies

Chewy Gingersnap Cookies

Here is a simple, delicious Christmas cookie recipe to enjoy this Holiday season! These are great for any occasion- cozy nights in, cookie exchanges, dinner parties or just an afternoon of leisurely baking! Traditional gingersnap cookies are more crunchy, so try this soft-baked recipe out for size. Full of rich spices and topped off with sugar, these are full of flavor and sure to please. 

Ingredients:

  • 8 tbsp unsalted butter
  • ½ cup brown sugar
  • 1 large egg
  • 1 ¾ cup all-purpose flour
  • ¼ cup molasses
  • 1 ½ tsp vanilla extract
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • ¼ cup granulated sugar

Directions:

  1. Preheat oven to 350 degrees Fahrenheit. 
  2. Mix the butter and brown sugar together until fluffy. Then, mix in egg, vanilla, and molasses until combined.
  3. In a separate bowl, mix the flour, baking soda, salt, and spices. Add to wet ingredients until combined. Chill the dough for at least 2 hours, or overnight.
  4. Once chilled, roll the dough into balls, about a 1.5 tbsp each. Then, roll the dough balls in the granulated sugar and place on a silicone lined baking sheet. Try flattening the dough balls before baking so they cook evenly. 
  5. Bake cookies for 8 to 9 minutes. Keep extra dough cold until ready to bake. For a crispier gingersnap, bake a few minutes longer. 
  6. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack. Store in an airtight container for 3-5 days.

Happy Holidays! 

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