Ingredients for Soft And Chewy Gingersnaps
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How to Make Soft And Chewy Gingersnaps
- Preheat oven to 325°F (160°C).
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the molasses, eggs, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 1 hour (or up to overnight).
- Once chilled, roll the dough into 1-inch balls.
- Roll each ball in granulated sugar.
- Place the gingersnap balls onto a very lightly greased baking sheet, leaving some space between each cookie.
- Bake for 12-18 minutes, or until the edges are set and the centers are still slightly soft. Keep a close eye on them as oven temperatures vary.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
495g
Fat
223g
Carbs
76g
