Soft Gingersnap Cookie Recipe
It seems to be contradictory, but this is a recipe for a Soft Gingersnap Cookie! I love the flavor of the harder, more traditional Gingersnaps, but I hate hard cookies! This recipe gives all of the flavor with none of the hardness. It is a soft, flavorful, molasses cookie that everyone in the family will enjoy…I know everyone in my family does (even if they don’t usually like Gingersnaps).
Ingredients:
1 cup white sugar
3/4 cup unsalted butter
1 egg
1/2 cup molasses
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon ginger
2 teaspoons baking soda
1/4 teaspoon salt
2 cups flour
For the Rolling Sugar:
1/2 cup of white sugar (THIS DOES NOT GO INTO THE DOUGH. IT IS FOR ROLLING THE COOKIES IN BEFORE PLACING THEM ON THE COOKIE SHEET!)
Extras Needed for the Soft Gingersnap Cookies:
2 cookie sheets
Parchment paper OR non-stick cooking spray
Stand mixer (or large bowl and hand mixer)
Medium bowl
Small bowl
Step One:
Preheat the oven to 350* Fahrenheit.
Then, in a large bowl (or the bowl of a stand mixer – like a Kitchen Aid), cream (this is a verb meaning mix together well) the sugar and the butter.
Step Two:
Add the egg and 1/2 cup of molasses to the creamed butter/sugar combo. Mix thoroughly. Don’t forget to scrape the sides of the bowl to fully incorporate all of the ingredients!
Step Three:
In a separate, medium-sized bowl, stir together the 2 cups of flour, 1 teaspoon of cinnamon, 1/2 teaspoon of cloves, 1/4 teaspoon of salt, 1 teaspoon of ginger, and 2 teaspoons of baking soda.
Step Four:
Add the dry ingredients to the bowl that has the butter/sugar/molasses in it. Mix well.
Step Five:
Put 1/2 cup of white sugar into the small bowl.
Step Six:
Cover the cookie sheets with parchment paper (or spray with non-stick cooking spray).
Step Seven:
Roll the Soft Gingersnap Cookie dough into PING-PONG sized balls. Roll each of the individual dough balls in the sugar in the small bowl.
Step Eight:
Place the sugar covered dough balls at least 2″ apart on the prepared cookie sheets.
Step Nine:
Bake at 350* Fahrenheit for 8-10 minutes. These cookies should be limp when they come out of the oven. DO NOT OVER BAKE THEM!
Step Ten:
After taking the cookies out of the oven, let them cool for 5 minutes on the cookie sheet.
Step Eleven:
After 5 minutes, move the cookies to a cooling rack to completely cool.
Enjoy!
Many Blessings,
Soft Gingersnap Cookie Recipe
A soft, molasses based Gingersnap cookie that the entire family is sure to enjoy (even if they don’t normally like Gingersnaps!).
- Prep Time: 20 minutes
- Cook Time: 8-10 minutes
- Total Time: 0 hours
- Yield: 2 dozen 1x
- Category: Dessert
Ingredients
For Dough:
1 cup white sugar
1 egg
3/4 cup unsalted butter (softened)
1/2 cup molasses
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 teaspoons baking soda
1/4 teaspoon sea salt
2 cups flour
For Rolling Sugar:
ADDITIONAL 1/2 CUP OF WHITE SUGAR – THIS DOES NOT GO INTO THE DOUGH!
Instructions
- Step One:
Preheat oven to 350* Fahrenheit.
In a large bowl (or stand mixer bowl), cream together the butter and sugar.
Step Two:
Add the egg and 1/2 cup of molasses to the butter and sugar. Mix well.
Step Three:
In a separate, medium-sized bowl, stir together the 2 cups of flour, 2 teaspoons of baking soda, 1 teaspoon cinnamon, 1 teaspoon ginger, 1/2 teaspoon cloves, and 1/4 teaspoon sea salt.
Step Four:
Add the flour mixture to the bowl with the sugar/butter/egg/molasses mixture.
Step Five:
Put 1/2 cup of white sugar in a small bowl.
Step Six:
Prepare cookie sheets by placing parchment paper on them OR spraying them with nonstick cooking spray.
Step Seven:
Roll the cookie dough into PING PONG sized balls. Roll the individual cookie dough balls in the bowl of white sugar to completely coat the dough balls with sugar.
Step Eight:
Place the sugar-covered dough balls at least 2″ apart on the prepared cookie sheets.
Step Nine:
Bake at 350* Fahrenheit for 8-10 minutes. These cookies should be limp when they come out of the oven. DO NOT OVER BAKE THEM!
Step Ten:
After taking the cookies out of the oven, let them cool for 5 minutes on the cookie sheet.
Step Eleven:
After 5 minutes, move the cookies to a cooling rack to completely cool.
Enjoy!
