These Soft Gingersnap Cookies are the perfect blend of warm spices and molasses, offering a chewy and delightful treat for any occasion.
Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1/4 cup molasses. 1 large egg. 2 1/4 cups all-purpose flour. 2 teaspoons ground ginger. 1 teaspoon ground cinnamon. 1/2 teaspoon ground cloves. 1/4 teaspoon salt. 2 teaspoons baking soda. 1/4 cup granulated sugar for rolling.
Instructions: When the butter is soft, add 1 cup of granulated sugar and cream them together in a large bowl until they are light and fluffy. Add the egg and molasses and beat until well mixed. Mix the flour, ginger, cinnamon, cloves, salt, and baking soda together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Put the dough in the fridge for at least an hour with the lid on. Warm your oven up to 350F 175C and put parchment paper on baking sheets. Roll the balls of dough in the last 1/4 cup of granulated sugar. Shape them into 1-inch balls. Leave enough space between the dough balls when you put them on the baking sheets that have been prepared. As the edges start to set, the middle should still be soft. Bake for 10 to 12 minutes. When you take the cookies out of the oven, let them cool for 5 minutes on the baking sheets before moving them to wire racks to cool all the way.
Prep Time: 20 minutes
Cook Time: 10 minutes
Salon Abby