CHEWY GINGERSNAP COOKIES
These Chewy Gingersnap Cookies are perfect if you’re in the mood for a soft and chewy cookie that has crispy edges and a nice warmth from ginger and cinnamon!
Prep Time15 minutes mins
Cook Time12 minutes mins
Chilling1 hour hr
Course: Dessert
Cuisine: Christmas, cookies
Keyword: chewy, soft
Servings: 32
Calories: 129kcal
- 1 cup salted butter softened 2 cups granulated sugar
- 2 eggs
- 1/2 cup molasses
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
Beat butter and sugar together in the bowl of a standing mixer or using a hand mixer.
Add eggs and vanilla and beat to combine.
Beat in molasses.
In a separate bowl, sift together flour, ginger, salt, cinnamon, and baking soda.
Mix dry ingredients into butter/sugar mixture until combined.
Cover dough with plastic wrap and chill in the refrigerator for a minimum of 1 hour.
Preheat oven to 350 degrees Fahrenheit.
Scoop sections of dough and roll into balls. Roll the balls in granulated sugar and space at least 2 inches apart on cookie sheet.
Bake for 12 minutes until cookies are spread evenly, a crackle has formed in the top, and the cookies are beginning to brown around the bottom edges.
Remove from oven. Allow to cool for several minutes and then transfer to cooling rack to cool.
Calories: 129kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 198mg | Potassium: 102mg | Fiber: 1g | Sugar: 4g | Vitamin A: 194IU | Calcium: 17mg | Iron: 1mg