Chewy Gingersnap Cookies (30 Minutes)
These gingersnap cookies are thin and crispy with a chewy center and rolled in cinnamon sugar which creates the most delicious crunchy exterior.
Ingredients
- ¾ cup Butter unsalted, softened.
- 1 teaspoon Vanilla extract
- ¼ cup Molasses
- 1 cup Granulated sugar
- 1 teaspoon Cinnamon
- 2 teaspoon Ground ginger
- ¼ teaspoon Nutmeg
- ½ teaspoon Kosher salt
- 1 Egg
- 2 teaspoon Baking soda
- 2 ¼ cups Flour
Cinnamon sugar
- ¼ cup Granulated sugar
- 1 teaspoon Cinnamon
Instructions
- Preheat the oven to 180c (350f) and prepare a baking sheet with parchment paper.
- Into a large mixing bowl, add the room-temperature butter, kosher salt, vanilla extract, molasses, cinnamon, ginger, nutmeg, and granulated sugar.
- Cream the mixture with an electric hand mixer until the mixture is creamy and light for 1-2 minutes.
- Add the egg, and mix until well combined.
- Add the flour, and baking soda, and mix until just combined.
- Into a small mixing bowl, add the granulated sugar and cinnamon and mix.
- Use a cookie scooper to scoop out the cookies, roll each cookie into a ball, and roll each cookie dough into the cinnamon sugar mixture, making sure that the cookie dough is covered with cinnamon sugar coating.
- Place the cookie dough balls onto a parchment paper-lined baking sheet, and bake in a 180c (350f) preheated oven for 11-12 minutes.
- Bake them for an additional 2-3 minutes if you want them to be crispy.
- Allow the cookies to cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookie scoop to scoop out the cookies, that way you will have even-sized cookies, it ensures that your cookies bake evenly.
- Make sure that you are using fresh ingredients! One of the most common mistakes in baking and making cookies is not noticing that your baking powder or baking soda is expired.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be firmer and won’t crumble up.
- I suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Nutrition
Calories: 197kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 29mgSodium: 253mgPotassium: 95mgFiber: 1gSugar: 17gVitamin A: 250IUVitamin C: 0.01mgCalcium: 18mgIron: 1mg
Tried this recipe?Let us know how it was!