Ingredients for Soft Gingersnap Cookies
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How to Make Soft Gingersnap Cookies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the molasses.
- 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 bowl and chill the dough 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 the extra granulated sugar.
- Place the sugar-coated balls onto the prepared baking sheets, leaving some space between each cookie.
- Gently flatten each ball slightly with a fork.
- Bake for 10-12 minutes, or until the edges are lightly browned. Keep a close eye on them as ovens vary.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy your wonderfully soft and chewy gingersnaps!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
48g
Fat
4g
Carbs
8g
