Description
Soft and chewy ginger snaps are a delightful cookie that combines warm spices with a tender texture.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- Granulated sugar for rolling
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, ginger, cinnamon, baking soda, and salt.
- In another bowl, cream together butter, granulated sugar, and brown sugar.
- Add the egg, molasses, and vanilla to the butter mixture. Mix well.
- Gradually add the dry ingredients to the wet ingredients. Mix until combined.
- Shape the dough into balls and roll them in granulated sugar.
- Place the balls on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes until the edges are set but the center remains soft.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Store in an airtight container for up to one week.
- For extra spice, add a pinch of ground cloves.
- You can substitute brown sugar with coconut sugar for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: soft and chewy ginger snaps