The Best Soft Baked Gingersnap Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 2 1/2 dozen
Ingredients
- 3/4 cup butter (softened)
- 1 cup sugar
- 1 large egg
- 1/4 cup molasses
- 2 1/4 cup all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- Additional sugar
Instructions
- Preheat oven to 350 degrees.
- In a large bowl cream butter and 1 cup sugar using an electric mixer on low speed until fluffy.
- Add in egg and molasses and continue to mix until combined.
- In a medium bowl mix together flour, ginger, baking soda, cinnamon, cloves and salt.
- Gradually add in flour mixture to wet ingredients until combined.
- Pour about 1/3 cup of sugar onto a small plate or shallow baking dish.
- Roll dough into 1-inch balls then roll in sugar.
- Place onto ungreased baking sheets.
- Bake on the center rack for about 10-12 minutes.
- Cool on baking sheet for about 5 minutes before transferring to a wire rack until cooled completely.
- Store in an airtight container.
Notes
Adapted from Taste of Home