So gingersnaps don't have to snap, right? Because these certainly don't. Since I'm not a fan of crispy and crunchy cookies, I went on a search years ago to find a great soft gingersnap recipe. These scream holiday cookie, have great flavor, and are soft and chewy. They're quite perfect in my opinion.
Usually when a recipe calls for you to chill the dough, I don't. What can I say...I'm impatient. However, I actually follow the instructions on these ones. Since you roll the dough balls in sugar, they really do need to be cold. So plan on adding in a couple of chilling hours for these. Trust me...they're worth the wait!
Soft Gingersnaps Recipe
Makes about 36
Print this recipe
1 cup brown sugar, packed
3/4 cup butter, melted
1 egg
1/4 cup molasses
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
2 1/4 cup all purpose flour
1/2 cup sugar for rolling the dough in
In a large bowl, beat the brown sugar and melted butter together until combined. Add in the egg and molasses. Mix in the ginger, baking soda, cinnamon, and cloves. Add in the flour and mix on low until incorporated. Cover the dough and chill for at least 2 hours.
Preheat your oven to 350 degrees.
Shape the dough into 1 inch balls and roll in sugar. Place two inches apart on lightly greased cookie sheets. Bake for 9-11 minutes or until set and let cool on the cookie sheet for one minute. Transfer to a flat surface to cool completely.
Source: Taste of Home
Usually when a recipe calls for you to chill the dough, I don't. What can I say...I'm impatient. However, I actually follow the instructions on these ones. Since you roll the dough balls in sugar, they really do need to be cold. So plan on adding in a couple of chilling hours for these. Trust me...they're worth the wait!
Soft Gingersnaps Recipe
Makes about 36
Print this recipe
1 cup brown sugar, packed
3/4 cup butter, melted
1 egg
1/4 cup molasses
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
2 1/4 cup all purpose flour
1/2 cup sugar for rolling the dough in
In a large bowl, beat the brown sugar and melted butter together until combined. Add in the egg and molasses. Mix in the ginger, baking soda, cinnamon, and cloves. Add in the flour and mix on low until incorporated. Cover the dough and chill for at least 2 hours.
Preheat your oven to 350 degrees.
Shape the dough into 1 inch balls and roll in sugar. Place two inches apart on lightly greased cookie sheets. Bake for 9-11 minutes or until set and let cool on the cookie sheet for one minute. Transfer to a flat surface to cool completely.
Source: Taste of Home
