Soft & Chewy Gingersnap Cookies
A good Gingersnap Cookie is like Christmas on a plate. And this Gingersnap is as good as they come! A thick and chewy molasses and ginger cookie rolled in cinnamon and sugar. This cookie is ginger perfection.
Servings: 18
Ingredients
- 1 1/4 cup (308g) brown sugar
- 1/2 cup (111g) salted butter softened
- 1/2 cup (111g) margarine softened
- 1 egg
- 1/4 cup (60ml) molasses
- 1 tsp vanilla extract
- 2 1/2 cups (380g) all-purpose flour
- 1 tbsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cinnamon and sugar mixture
Instructions
- Preheat the oven to 350°F (180°C).
- In the bowl of a stand mixer or with an electric hand mixer, combine the butter, margarine and brown sugar until light and fluffy.
- Scrape the sides of the bowl and add the egg, molasses and vanilla. Mix until well combined.
- Add the flour, ground ginger, cinnamon, baking soda and salt to the bowl. Mix until the dough forms.
- Portion the dough out to your desired size. For small cookies, use 1 1/2 tbsp of dough. For medium cookies, use 3 tbsp of dough. For large cookies, use 1/3 cup of dough.
- Roll each of the balls of dough into the cinnamon and sugar mixture, pressing the mixture into the cookie dough.
- Bake at 350°F (180°C) until the cookie dough has spread and the center is no longer wet and glossy- for small cookies, bake for 8-10 minutes, for medium cookies bake for 9-11 minutes, for large cookies bake for 12-15 minutes.
- Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack. Serve warm.
Nutrition
Calories: 231kcal | Carbohydrates: 32g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 205mg | Potassium: 119mg | Fiber: 1g | Sugar: 18g | Vitamin A: 397IU | Vitamin C: 0.02mg | Calcium: 31mg | Iron: 1mg