SOFT GINGERSNAP COOKIES

Soft Gingersnap Cookies image

Provided by Vickie Parks

Categories Cookies

Time 2h30m

Number Of Ingredients 13

8 Tbsp unsalted butter, room temperature
1/2 cup brown sugar
1 large egg
1 1/2 tsp vanilla extract
1/4 cup molasses
1 3/4 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1/4 cup granulated white sugar, for rolling (amount is approximate)

Steps:

1. Using electric mixer, cream butter and brown sugar together until fluffy. Add egg, vanilla, and molasses, and beat until thoroughly combined.
2. In a separate bowl, mix together the flour, baking soda, salt, ginger, cinnamon, clovers and nutmeg. Add flour mixture to butter-sugar mixture, and beat until combined. Cover bowl, and chill 2 hours.
3. Roll dough into 1½-inch balls (about 1½ Tbsp each). Roll dough balls in sugar, flatten balls slightly and place on a parchment-lined baking sheet.
4. Preheat oven to 350°F.
5. Bake cookies 8 to 9 minutes for a soft cookie. Or, bake 10 to 12 minutes for a crispier cookie. (They might seem underbaked, but they'll be soft and chewy once they've cooled.)
6. Cool with cookies on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. They'll stay fresh for about 5 days if stored in an airtight container.