Soft & Chewy Gingersnap Cookies

Soft & Chewy Gingersnap Cookies


½ C.(1 stick) Butter, melted and cooled
½ C. Brown Sugar, packed
⅓ C. Dark Molasses
2 C. Flour
2 t. Baking Soda
1½ t. Ground Ginger
1 t. Ground Cinnamon
½ t. Ground Cloves
¼ t. Salt
1 Egg
¼ C. Sugar


  1. Preheat the oven to 350 degrees. Lightly grease two baking sheets.
  2. In a small bowl, combine the butter, brown sugar, and molasses. Add the egg and mix well.
  3. In another bowl, combine the flour, baking soda, ginger, cinnamon, cloves, and salt.
  4. Add the flour mixture to the molasses mixture and mix until well combined. Dough will be soft.
  5. Divide the dough into 36 pieces ( I use a 1 T. scoop). Roll each piece into a ball and roll in the sugar until coated. Place the dough balls, 2 inches apart, on the prepared baking sheets. Do not flatten.
  6. Bake the cookies 8-10 minutes on the middle to upper rack. Tops should just be crackling, but not browned at all. I prefer to bake them for no more than 8 minutes. They will seem a little underdone at first, but will firm up as they sit.
  7. Store in an airtight container.

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