Ingredients for Chewy Gingersnaps Sparkle Cookies
- 1 cup (2 sticks) softened unsalted butter
- ¾ cup packed light brown sugar
- Eggs
- Molasses
- Vanilla
- 1-2 tablespoons all-purpose flour (if needed)
- Baking Soda
- Baking Powder
- Salt
- Cinnamon
- Ground Cloves
- Ground Ginger
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How to Make Chewy Gingersnaps Sparkle Cookies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup packed light brown sugar using a hand mixer until light and fluffy.
- Beat in 1 large egg, 2 tablespoons molasses, 1 teaspoon vanilla extract, and 1 teaspoon ground ginger.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough should be slightly soft but not sticky. Add a tablespoon or two of flour if needed to reach desired consistency.
- Roll the dough into 1-inch balls and roll each ball in ½ cup granulated white sugar.
- Place the sugared dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, enjoy your sparkly, chewy gingersnaps!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
39g
Fat
14g
Carbs
6g
