Ingredients for The Best Ever Chewy Gingersnaps
- ¾ cup packed light brown sugar + ¾ cup packed light brown sugar (for rolling)
- Vegetable Oil
- 2 large eggs
- 1 cup molasses
- All Purpose Flour
- 1 teaspoon baking soda
- Ground Ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground allspice
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How to Make The Best Ever Chewy Gingersnaps
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup packed light brown sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 cup molasses.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 2 tablespoons ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground allspice, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Place additional ¾ cup packed light brown sugar in a shallow dish.
- Roll rounded tablespoons of dough into 1-inch balls.
- Roll each ball in the sugar to coat.
- Place cookies 2 inches apart on ungreased baking sheets.
- Bake for 10-12 minutes, or until edges are set and centers are still slightly soft.
- Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Store cookies in an airtight container with a slice of bread (this helps keep them soft and chewy!).
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
181g
Fat
19g
Carbs
26g
