Chewy Gingersnap Cookies Recipe
If you’re looking for a really delicious homemade cookie, consider these soft & chewy Gingersnap Cookies dipped in white chocolate. They are perfectly spiced, will make your home smell amazing, and are so easy to make and bake.
Chewy Gingersnap Cookies
yield: 25 SERVINGS
prep time: 15 MINUTES
cook time: 15 MINUTES
total time: 30 MINUTES
Delicious and chew gingersnap cookies that make the perfect holiday cookie!
Ingredients
- 2 and 1/2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 cup granulated white sugar
- 1 cup butter
- 1 egg
- 1/4 cup molasses (usually found by maple syrup in the grocery store)
- 1/4 cup granulated white sugar (keep on a plate for later)
- 1 and 1/2 cups white chocolate chips, melted (optional)
- sprinkles (optional)
Directions
1
Preheat the oven to 350 degrees.
2
Mix flour, baking soda, cinnamon, ground clove, ground ginger, and set aside. Cream together egg, sugar, butter, and molasses with a stand mixer or hand beater.
3
Slowly add dry ingredients and mix by hand until onlinebined. Place 1/4 cup sugar on a plate.
4
Roll dough into tablespoon sized balls and roll through sugar on a plate.
5
Place dough on a cookie sheet with parchment paper or on nonstick cookie mat. Bake at 350 degrees for 10-12 minutes. Let cool. Makes 24-32 cookies depending on what size balls you roll
6
The final step is onlinepletely optional but oh so yummy and pretty looking! Melt chocolate chips in the microwave for 30 seconds at a time until melted. If clumpy, stir in a little oil to thin. Dip corner of cookies into chocolate and add some sprinkles. Let dry on parchment paper to set.
Recipe Adapted from Food.online
