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chewy gingersnap cookies on a white plate with a bite taken out of one
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Soft and Chewy Gingersnap Cookies

These Soft and Chewy Gingersnap Cookies have the perfect balance of sweetness and warmth from the spices to make the perfect gingersnap.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 24 Cookies
Calories 144kcal
Author Ayla O'Neill

Equipment

  • mixer
  • baking sheet
  • cookie scoop

Ingredients

  • 2¼ cups flour
  • 2 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ¾ cup shortening or softened unsalted butter
  • ½ cup white sugar additional for rolling
  • ½ cup brown sugar
  • 1 egg
  • ¼ cup molasses

Instructions

  • Preheat oven to 350°F. Prepare baking sheet with silicone baking mat (or parchment paper). Prepare a small bowl with white sugar for coating.
  • In a medium bowl whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
  • In a separate bowl, using a mixer cream together the butter and sugars until fluffy. Add in egg and molasses and mix until well combined.
  • Gradually add in the dry ingredient mixture and beat until fully mixed.
  • Roll 1 tbsp of dough into balls. Roll each ball in sugar until completely coated. Place balls onto cookie sheet.
  • Bake for 10-12 minutes, until the cookies begin to crack.
  • Remove from oven and let cool for 5 minutes. Then transfer cookies to wire rack to cool completely.

Nutrition

Calories: 144kcal