Print
0 from 0 votes

Perfect Soft and Chewy Gingersnap Cookies

Servings 36
Calories 147kcal
Author Jen@CarlsbadCravings.com

Ingredients

  • 3 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 Tablespoon ground cinnamon
  • 1/2 Tablespoon ground cloves
  • 1/2 Tablespoon ground ginger
  • 1 1/4 cups butter softened
  • 1 1/2 cups granulated sugar
  • 1/3 cup + 1 Tablespoon unsulphured molasses
  • 2 eggs
  • 1 teaspoon vanilla

Snickerdoodle Coating

  • 1/3 cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  • In a medium bowl, whisk together flour, salt, baking soda, cinnamon, cloves and ginger until well blended.
  • In a stand or hand held mixer, cream butter and sugar together for 2 minutes, until light and fluffy. Add molasses, eggs and vanilla and beat an additional minute. Add dry ingredients and mix until well combined. Refrigerate dough for 30-60 minutes.
  • Mix Snickerdoodle Coating of 1/3 cup granulated sugar and 1 tablespoon cinnamon in a large bowl. Roll dough into balls using 1 heaping tablespoon dough then roll in Snickerdoodle Coating until evenly coated. Place balls 3 inches apart on a nonstick mat or parchment paper lined baking sheet.
  • Bake 350 degrees F for 10 minutes on middle rack of oven. Let cool for 5 minutes then transfer cookies to wire rack to cool. If you like a crispier cookie, simply bake longer.

Notes

Cook time includes 3 batches of cookies baked for 10 minutes each.

Nutrition

Calories: 147kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 124mg | Potassium: 62mg | Sugar: 12g | Vitamin A: 210IU | Calcium: 15mg | Iron: 0.7mg