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!
Servings: 32
Calories: 129kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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