Gingersnap Cookies (Soft & Chewy)

Gingersnap cookies are believed to have originated in Europe and were traditionally made with ginger and molasses, which were prized for their medicinal properties.

This is vegetarian recipe. Dish can be prepared in 55 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 10.

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Easy

Gingersnap Cookies (Soft & Chewy)

Cooking Method: Baking Cuisine: American Courses: Anytime, Dessert, Snack Recipe Keys: Vegetarian

Difficulty: Beginner Prep Time 15 min Cook Time 10 min Rest Time 30 min Total Time 55 mins

Servings: 24 Calories: 2880

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup All-purpose flour
• 2 teaspoon Ground ginger
• ¹⁄₂ teaspoon Ground cinnamon
• ¹⁄₂ teaspoon Baking soda
• ¹⁄₄ teaspoon Salt
• ¹⁄₂ cup Unsalted butter, softened
• 1 cup Granulated sugar
• 1 Egg
• ¹⁄₄ cup Molasses
• ¹⁄₄ cup Granulated sugar (for rolling)

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, and salt.
3. In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the egg and molasses until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing well after each addition.
6. Roll the dough into 1-inch balls, then roll each ball in granulated sugar to coat.
7. Place the coated dough balls onto a baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
10. Enjoy the soft and chewy gingersnap cookies!

Nutrition Facts

Servings 24

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 19g7%

Sugars 10g

Protein 1g2%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.