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Soft Gingersnap Molasses Cookies Recipe

Ingredients

How to make it

  • In a large bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
  • Set aside.
  • In the bowl of a stand or handheld mixer, cream the softened butter for about 1 minute on medium speed.
  • Add the brown sugar and beat until light and fluffy.
  • Scrape down the sides as needed.
  • Add the molasses, egg, and vanilla.
  • Beat well, scraping down the sides as needed again.
  • Slowly add the dry ingredients to the wet on low speed.
  • Do not over mix.
  • Cover mixed dough with foil and chill for 2 hours or up to 3-4 days.
  • I chilled mine overnight.
  • Preheat oven to 350°F (177°C).
  • Line a large baking sheet with parchment paper or a silicone mat.
  • Shape dough into 1-inch balls and roll in granulated sugar.
  • Place balls 2 inches apart.
  • Bake for about 10-12 minutes or until the edges are just turning brown – cookies will be puffy and still appear soft in the middle.
  • Remove from the oven and, if using any variety of flavor chip, immediately press 5-7 chips into the center of each cookie.
  • Allow to cool on the baking sheet for two minutes and transfer to a wire rack to cool completely.
  • Store in an airtight container at room temperature for up to 1 week.
  • ~ ~ ~ ~ ~ ~ ~
  • Notes: Freezing Instructions: Cookies may be frozen up to 3 months. Rolled cookie dough balls (after the cookie dough has been chilled in step 2) may be frozen up to 3 months. Do not thaw, simply bake for 1-2 minutes longer.

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The Cook

tuilelaith Columbia, MO

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