Name: Soft-Baked Gingersnap Molasses Cookies Recipe
Prep time: 2 h 15 min
Cook time: 10 min
Yield: 30
Ingredients: 3 cups all-purpose flour; 1 tsp Baking Soda; 2 tsp ground ginger; 1¼ tsp ground cinnamon; ¼ tsp ground cloves; ¼ tsp ground nutmeg; ¼ tsp salt; ¾ cup unsalted butter; ¾ cup dark brown sugar; ⅓ cup dark molasses; 1 egg; 2 tsp pure vanilla extract; ⅓ cup granulated sugar; 1 cup butterscotch chips or white chocolate chips or semi-sweet chocolate chips

soft-baked gingersnap molasses cookies recipe

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.

Preparation: 2 hours 15 minutes

Cooking: 10 minutes

Total: 2 hours 25 minutes

Serves:

Ingredients

3cupsall-purpose flour,spoon & leveled
1tspbaking soda
2tspground ginger
1¼tspground cinnamon
¼tspground cloves
¼tspground nutmeg
¼tspsalt
¾cupunsalted butter,softened to room temperature
¾cupdark brown sugar,packed
⅓cupdark molasses
1egg,at room temperature
2tsppure vanilla extract
⅓cupgranulated sugar,for rolling
1cupbutterscotch chips or white chocolate chips or semi-sweet chocolate chips,optional

Instructions

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.