Soft Gingersnap Cookies

The most delicious gingersnap cookies EVER!! These cookies are made using a 1 tablespoon sized scoop, so they are perfectly portioned, then dipped in granulated sugar and baked until soft (or bake a few minutes longer for a crispy gingersnap)!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 12

Total Time 32

Servings cookies

Calories 149kcal

Author Whitney Wright

Ingredients

3/4 cup unsalted butter softened to room temperature
1 cup light brown sugar packed
1 large egg at room temperature
1/4 cup molasses
2 1/4 cups flour
2 tsp baking soda
1 tsp cinnamon
3/4 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp salt
1/4 cup granulated sugar for dipping the dough balls into

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer cream together the butter and brown sugar, about 1 minute.
Add the egg and molasses. Cream 1 minute more. Add the flour, baking soda, cinnamon, ginger, cloves, and salt. Mix to combine.
Cover the bowl with the dough in it and refrigerate for 30 minutes. Chilling the dough will help it be less sticky and easier to roll and dip in the sugar. It also prevents the cookies from spreading too much.
Preheat the oven to 375°F. Using a 1 Tablespoon cookie scoop, scoop the balls of dough. Dip the tops of the balls in the granulated sugar.
Place balls, sugar side up, on a parchment lined baking sheet, leaving 2 inches between each ball. Bake for 9-12 minutes. If you want soft gingersnaps bake for 9-10 minutes and if you want a bit crispier bake for longer. Remove from the oven and let cool on the pan for 10 minutes before transferring to a wire rack to cool completely. Transfer to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for 4-5 days.

When baking, remember the cookie dough is already dark, so don't be looking for a golden brown color — they already are golden brown without even baking them! Don't over bake by getting tricked by the dough color!

Nutrition