Soft Gingersnap Cookies
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
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In a large bowl, sift the flour then add salt, ginger powder, baking soda, vanilla, cinnamon and clove powder.
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Mix everything well with a spoon.
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In another bowl, whisk the butter and the 2 sugars until creamy.
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Add molasses and whisk more, then add the egg.
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Whisk until smooth then add the flour mixture.
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Mix everything with a spoon until well combined.
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Cover with plastic wrap and refrigerate for at least 2 hours or until firm.
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Scoop balls of dough by using a small ice cream scoop (or just your hands).
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Roll the balls of dough in the granulated sugar and coat them well.
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Place on a baking sheet, lined with parchment paper, 2 inches apart (you may need to use 2 baking sheets).
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With the palm of your hand or a bottom of a cup, slightly flatten the cookies.
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Bake in a 350°F preheated oven for about 12 minutes (the more time you bake the cookies, the crispier they will be).
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Let cool completely, then store in airtight container.
Recipe Notes
- The total time didn’t include the chilling time of the dough.