soft and chewy gingersnap cookies
(1 rating)
No Image
I tweaked these until I got them just perfect, and they have become the most requested cookies I get asked to make every year. Dough formed into balls (before rolling in cinnamon sugar) can be frozen for up to six weeks in an airtight, freezer-safe container or baggie, with parchment paper between the layers. I like to double the batch, roll them all into balls, and freeze half of the recipe for a later use. When ready to bake, roll balls in cinnamon sugar and bake as directed, adding a couple of extra minutes to the baking time.
(1 rating)
yield
18 large cookies
Ingredients For soft and chewy gingersnap cookies
-
2 call purpose flour
-
1 Tbspground ginger
-
1 tspground cinnamon
-
1/2 tspground cloves
-
1 1/2 tspbaking soda
-
1/2 tspsalt
-
1 1/2 stickbutter, unsalted
-
1 cgranulated sugar
-
1 lgegg
-
1/4 cdark molasses
-
1/2 tspvanilla extract
-
1/3 cwhite sugar
-
1/2 tspcinnamon
How To Make soft and chewy gingersnap cookies
-
1In a medium bowl, mix together flour, ginger, cinnamon, cloves, baking soda and salt until well-combined.
-
2In a mixer with paddle attachment, or using a hand mixer on medium speed, beat butter and sugar until light and fluffy -- about one minute.
-
3Beat in egg, molasses and vanilla, also on medium speed. Scrape down the bowl as needed with a rubber spatula. Beat until all ingredients are well-combined and no large lumps appear -- about one minute.
-
4Turn mixer speed to low and gradually add the flour mixture just until everything is combined and a soft caramel-colored dough is present. Do not overmix.
-
5Form dough into a loose disk, wrap disk in plastic and let the dough rest in the refrigerator for at least two hours, but preferably overnight. (This is one of the greatest cookie-baking secrets of all time! Don't skip this step!)
-
6When ready to bake, preheat oven to 350 degrees, take dough out of refrigerator and let it sit for about 10 minutes at room temperature.
-
7Pinch off small amounts of dough and roll to about the size of a golf ball (if you are using a baking scale, measure balls of dough out to 1-1/2 ounces each).
-
8Combine the 1/3 cup sugar with the 1/2 teaspoon cinnamon in a small bowl. Roll each ball in cinnamon sugar and place on a cookie sheet lined with parchment paper.
-
9Place balls 2-1/2 inches apart on cookie sheet and bake for about 15-17 minutes, rotating cookie sheet once halfway through to ensure your cookies bake evenly.
-
10Cookies are done when they are set and slightly cracked on top. Note: Cookies will puff up and then flatten.
-
11Sprinkle warm cookies with just a pinch more of the cinnamon sugar and cool on a wire rack.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT