Ingredients for Gingersnap Cookies Soft Chewy
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- Ground Ginger
- Ground Cinnamon
- Ground Cloves
- White Sugar
- 1 cup (2 sticks) softened margarine
- 1 large egg
- 1/2 cup molasses
- 1 cup packed light brown sugar + 1/4 cup granulated sugar
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How to Make Gingersnap Cookies Soft Chewy
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 2 tablespoons ground ginger, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground cloves. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) softened margarine and 1 cup packed light brown sugar using an electric mixer for 1-2 minutes until light and fluffy.
- Beat in 1 large egg and 1/2 cup molasses until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a shallow dish, place 1/4 cup granulated sugar.
- Roll rounded tablespoons of dough into balls. Roll each ball in the granulated sugar to coat.
- Place the sugar-coated 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. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
49g
Fat
7g
Carbs
7g
