How To Make Soft-Baked Gingersnap Molasses Cookies
These soft and almost fluffy gingersnap molasses cookies are sweet with a strong spiced flavor that will give you a warm sensation – perfect for the cold.
In a large bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside. In the bowl of a stand or handheld mixer, cream the softened butter for about 1 minute on medium speed.
Add the brown sugar and beat until light and fluffy. Scrape down the sides as needed. Add the molasses, egg, and vanilla. Beat well, scraping down the sides as needed again.
Slowly add the dry ingredients to the wet on low speed. Do not overmix. Cover mixed the dough with foil and chill for 2 hours or up to 3 to 4 days.
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone mat. Shape dough into 1-inch balls and roll in granulated sugar. Place balls 2 inches apart.
Bake for about 10 to 12 minutes or until the edges are just turning brown – cookies will be puffy and still appear soft in the middle.
Remove from the oven and, if using any variety of flavor chips, immediately press 5 to 7 chips into the center of each cookie
Allow to cool on the baking sheet for two minutes and transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week.
- Calories: 153.64kcal
- Fat: 6.70g
- Saturated Fat: 4.09g
- Trans Fat: 0.19g
- Monounsaturated Fat: 1.77g
- Polyunsaturated Fat: 0.31g
- Carbohydrates: 21.71g
- Fiber: 0.43g
- Sugar: 11.96g
- Protein: 1.87g
- Cholesterol: 18.72mg
- Sodium: 71.88mg
- Calcium: 27.43mg
- Potassium: 95.32mg
- Iron: 0.86mg
- Vitamin A: 41.64µg
- Vitamin C: 0.03mg
Have your own special recipe to share? Submit Your Recipe Today!