Month: March 2020

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Soft Gingersnap cookies

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Soft Gingersnap Cookies

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 32
Author LDSโ€™s Mom

Ingredients

Dough

  • 2 cups all purpose flour
  • 3/4 cup unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup molasses
  • 1 egg
  • 1 tbsp ginger powder
  • 1 tsp cinnamon
  • 1/4 tsp clove powder
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1 tsp vanilla powder

Garnish

  • 1/2 cup (or less) granulated sugar

Instructions

  1. In a large bowl, sift the flour then add salt, ginger powder, baking soda, vanilla, cinnamon and clove powder.

  2. Mix everything well with a spoon.

  3. In another bowl, whisk the butter and the 2 sugars until creamy.

  4. Add molasses and whisk more, then add the egg.

  5. Whisk until smooth then add the flour mixture.

  6. Mix everything with a spoon until well combined.

  7. Cover with plastic wrap and refrigerate for at least 2 hours or until firm.

  8. Scoop balls of dough by using a small ice cream scoop (or just your hands).

  9. Roll the balls of dough in the granulated sugar and coat them well.

  10. Place on a baking sheet, lined with parchment paper, 2 inches apart (you may need to use 2 baking sheets).

  11. With the palm of your hand or a bottom of a cup, slightly flatten the cookies.

  12. Bake in a 350ยฐF preheated oven for about 12 minutes (the more time you bake the cookies, the crispier they will be).

  13. Let cool completely, then store in airtight container.

Recipe Notes

  • The total time didnโ€™t include the chilling time of the dough.
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