Soft Gingersnap Cookies

Name: Soft Gingersnap Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3 dozen
Ingredients: 1 cup packed brown sugar; 3/4 cup butter, melted; 1 large egg, room temperature; 1/4 cup molasses; 2-1/4 cups all-purpose flour; 1-1/2 teaspoons ground ginger; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/4 cup sugar or coarse sugar

Total Time Prep: 15 min. + chilling Bake: 10 min./batch + cooling

Yield 3 dozen

Test Kitchen Approved

You’ll want to bake endless trays of these soft gingersnap cookies. The dough packs warm spices such as ginger, cinnamon and cloves.

Ingredients

1 cup packed brown sugar
3/4 cup butter, melted
1 large egg, room temperature
1/4 cup molasses
2-1/4 cups all-purpose flour
1-1/2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup sugar or coarse sugar

Directions

In a large bowl, beat brown sugar and butter until blended. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon and cloves; gradually add to brown sugar mixture and mix well (dough will be stiff). Cover and refrigerate for at least 2 hours.
Preheat oven to 350°. Shape dough into 1-in. balls. Roll in sugar. Place 2 in. apart on greased baking sheets.
Bake until set, 9-11 minutes. Cool for about 1 minute; remove from pans to wire racks to cool completely.

Nutrition Facts

1 cookie: 100 calories, 4g fat (2g saturated fat), 15mg cholesterol, 70mg sodium, 15g carbohydrate (9g sugars, 0 fiber), 1g protein.

Soft gingersnaps embody the tastes and smells of the Christmas season, but they are perfect for any fall or winter gathering. I enjoy the blend of cloves, ginger and cinnamon in this delicious cookie. —Lara Pennell, Mauldin, South Carolina

Recipe Creator