Soft and Chewy Gingersnap Cookies
The perfect soft and chewy gingersnap cookie recipe with not too much spice.
Ingredients
- 1 ½ sticks butter
- ¾ cup white sugar
- ¼ cup brown sugar
- ⅓ cup molasses
- 1 egg
- ½ teaspoon salt
- 2 teaspoon baking soda
- 1 teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 2 ¼ cups all purpose flour
- ½ cup sugar for rolling cookie dough in
Instructions
- Preheat oven to 350 degrees fahrenheit and line a cookie sheet with parchment paper.
- In a stand mixer using the paddle attachment beat softened butter, white sugar, and brown sugar until light and fluffy, about 2 minutes. Add the molasses and egg and beat until combined.
- Add in the salt, baking soda, ginger, cinnamon, cloves, and flour and beat until combined.
- Place the remaining ½ cup of sugar in a small bowl. Scoop the dough into 1 ½ tablespoon balls and roll in the sugar and place on cookie sheet.
- Bake for 15 minutes or until the cookies spread and the tops look cracked. Let cool on the pan for 5 minutes then remove to cool completely on a wire rack.