Ultimate Chewy Gingersnap Cookies
These Ultimate Chewy Gingersnap Cookies are perfect for anyone who loves a delightful balance of spice and sweetness. With a soft and chewy texture that melts in your mouth, they are sure to be a hit at any gathering, whether it's a holiday party or a casual get-together with friends. This recipe, generously shared by a dear friend, has been tried and tested with rave reviews, making it a favorite among my family and friends. These cookies not only taste incredible, but they also freeze exceptionally well, allowing you to enjoy them later! Perfect with a cup of tea or coffee, they are irresistibly good and simple to make!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
flour
2 1/2 cups (all-purpose flour)
baking soda
2 teaspoons (sifted)
ground ginger
1 teaspoon (freshly ground if possible)
ground cinnamon
1 teaspoon (freshly ground if possible)
ground cloves
1/2 teaspoon (freshly ground if possible)
white sugar
1 cup (granulated)
margarine or butter
1 cup (softened)
egg
1 (large, at room temperature)
molasses
1/4 cup (unsulfured)
sugar
1/4 cup (for coating)
Instructions
1
Preheat your oven to 350°F (175°C) and prepare an ungreased cookie sheet, preferably an air-insulated type for optimal baking.
2
In a large mixing bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, and ground cloves until well blended. Set aside.
3
In another large bowl, use an electric beater to cream together the white sugar and margarine (or butter) for about 1 to 2 minutes until fluffy.
4
Add the egg and molasses to the creamed mixture, continuing to mix until all ingredients are fully combined.
5
Gradually incorporate the dry ingredients into the wet ingredients, mixing by hand until just combined. Be careful not to overmix.
6
Take about a tablespoon of dough (or more for larger cookies) and roll it into a ball.
7
On a plate, pour at least 1/4 cup of sugar and roll each dough ball in the sugar to coat them evenly.
8
Place the sugar-coated balls onto the prepared cookie sheet, spacing them adequately apart.
9
Bake in the preheated oven for 10 to 12 minutes, or until the edges are slightly firm and the centers are set but still soft.
10
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the texture of these Ultimate Chewy Gingersnap Cookies?
These cookies have a soft and chewy texture that melts in your mouth.
At what temperature should the oven be preheated?
The oven should be preheated to 350°F (175°C).
How long do these cookies need to bake?
The cookies should bake for 10 to 12 minutes.
What type of cookie sheet is recommended for this recipe?
An ungreased, air-insulated cookie sheet is recommended for optimal baking.
Can I freeze these gingersnap cookies?
Yes, these cookies freeze exceptionally well, making them great for later consumption.
Which spices are included in this recipe?
The recipe calls for ground ginger, ground cinnamon, and ground cloves.
Is it necessary to grease the baking sheet?
No, you should use an ungreased cookie sheet.
How much flour is required?
You will need 2 1/2 cups of all-purpose flour.
What should the egg temperature be?
The egg should be large and at room temperature.
What kind of molasses should be used?
The recipe specifies 1/4 cup of unsulfured molasses.
Can I use butter instead of margarine?
Yes, you can use either 1 cup of margarine or 1 cup of softened butter.
How much sugar goes into the cookie dough?
The dough requires 1 cup of white granulated sugar.
How much sugar is needed for coating the cookies?
At least 1/4 cup of sugar is needed for rolling the dough balls.
How long should I cream the sugar and margarine?
You should cream them together for about 1 to 2 minutes until fluffy.
How can I tell when the cookies are finished baking?
The edges should be slightly firm and the centers should be set but still soft.
Should I use an electric mixer for the final dough?
No, you should incorporate the dry ingredients into the wet ingredients by hand until just combined.
Is the baking soda prepared in a specific way?
Yes, the 2 teaspoons of baking soda should be sifted.
What size should the dough balls be?
Each dough ball should be approximately one tablespoon in size.
How should the cookies be cooled?
Allow them to cool on the baking sheet for a few minutes before moving them to a wire rack.
Are these cookies suitable for holidays?
Yes, they are described as perfect for holiday parties and gatherings.
What beverages pair well with these cookies?
They are irresistibly good when served with a cup of tea or coffee.
How many total ingredients are in this recipe?
There are 10 ingredients in total.
How much baking soda is used?
The recipe calls for 2 teaspoons of baking soda.
How much ground ginger is needed?
The recipe requires 1 teaspoon of ground ginger, freshly ground if possible.
How much ground cinnamon is required?
You will need 1 teaspoon of ground cinnamon.
How much ground cloves are in the recipe?
The recipe uses 1/2 teaspoon of ground cloves.
What should I do if I want larger cookies?
You can use more than a tablespoon of dough per ball for larger cookies.
Is it important to avoid overmixing?
Yes, you should mix until just combined to ensure the cookies remain chewy.
What type of flour is recommended?
The recipe calls for all-purpose flour.
Is this recipe considered difficult to make?
No, the recipe is described as simple to make and has been tried and tested with rave reviews.