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Chewy Gingersnap Cookies

These chewy gingersnap cookies combine warming spices and molasses for a soft, tender center with a crackled, sugar-dusted exterior, perfect for the holidays.
Print Recipe
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves (or allspice)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar, plus extra for rolling
  • 1/4 cup packed dark brown sugar
  • 1 large egg
  • 1/4 cup molasses
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. In a medium bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
  2. In a large bowl, cream the softened butter with the granulated and brown sugars until light and fluffy (about 2–3 minutes).
  3. Beat in the egg until combined, then mix in molasses and vanilla until smooth.
  4. Gradually add the dry ingredients to the wet, mixing on low until a soft dough forms. Don’t overmix.
  5. Chill the dough for 30 minutes in the refrigerator to help control spread and improve texture.
Baking
  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
  2. Scoop tablespoon-sized balls of dough, roll into balls, and roll each in extra granulated sugar to coat. Place 2 inches apart on prepared sheets.
  3. Bake for 9–11 minutes, until the edges are set and the tops show crackling but the centers remain soft. Rotate sheets halfway through baking for even color.
  4. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Serve warm with a glass of milk, coffee, or spiced tea. Store cooled cookies in an airtight container at room temperature for up to 4 days. Freeze unbaked dough balls for up to 3 months.