League Snacks
These Soft-N-Chewy Gingerbread Cookies Are Not Your Mother’s Gingersnaps
Soft-N-Chewy Gingerbread Cookies
These Soft-n-Chewy Gingerbread Cookies are the ultimate fall and holiday cookie. They’re perfectly soft and chewy, with just the right amount of spices and molasses. And they’re easy to make, with no need to chill the dough!
I never really liked gingersnaps when I was growing up. They tasted great, but were really hard and in my opinion, way too crunchy.
And hard, super crunchy cookies just aren’t my thing.
In general, I like my cookies soft and chewy. They can be a little crunchy on the outside, but a soft, chewy center is a must!
So when I was introduced to a super soft and chewy ginger cookie a few years ago, my ginger world was turned upside down. I questioned why it had taken so long for me to know this was actually a thing, and now, I’m happy to say that this is my favorite recipe for ginger cookies. I’ve made it several times for league, and everyone was quite smitten with them – and I’m pretty confident you’ll like them too!
Soft-N-Chewy Gingerbread Cookies
Ingredients
- 2-1/2 cup All purpose flour
- 1 tsp Baking soda
- 1/2 tsp Sea salt fine
- 10 tbsp Butter unsalted, melted and cooled slightly
- 1/2 cup Granulated sugar plus 3 tbsp. for dusting
- 1/3 cup Brown sugar packed
- 2 tbsp Unsulphured molasses
- 2 tbsp Ground ginger
- 1/2 tsp Ground cinnamon
- 1 Large egg
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, stir together the flour, baking soda, and salt.
- In a second bowl, stir together the melted butter, 1⁄2 cup granulated sugar, dark brown sugar, molasses, ginger, and cinnamon. Add the egg and whisk together until well combined.
- Add the flour mixture and mix with a spatula until the dry ingredients are no longer visible.
- Let stand for 15 minutes to give the flour time to absorb the wet ingredients.
- Spread the remaining 3 tablespoons granulated sugar on a small plate. Roll 1 1⁄2-inch balls of dough between your hands and roll them in the sugar to dust completely.
- Place the balls 2 inches apart on an ungreased baking sheet.
- Bake for 16 minutes until the cookies have spread and are barely firm to the touch.
- Let the cookies cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely.
Nutrition
