Gingersnap Cookies
Soft and chewy gingersnap cookies
Ingredients
- 1 cup unsalted butter, slightly cold and cut into cubes
- 2 cups brown sugar, packed
- 2 eggs
- 1/2 cup molasses, regular
- 4 1/2 cups all-purpose flour
- 1 tablespoon plus 1 teaspoon ground ginger
- 1 tablespoon plus 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/2 cup coarse sugra
Instructions
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a stand mixer, combine the butter and brown sugar. Beat together until light and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl.
- Add the eggs and molasses. Beat until smooth, about another 2 minutes.
- In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon and salt.
- With the mixer on low, slowly add the dry ingredients and mix just until incorporated.
- Using a cookie scoop, create 3-ounce or 1.5-ounce balls of cookie dough. Roll the dough in the coarse sugar.
- Bake 3-ounce cookies for 14 to 15 minutes.
- Bake 1.5-ounce cookies for 11 to 13 minutes.
- Allow to cool completely before serving.