Soft baked gingersnap cookies are a delightful treat with a warm, spicy flavor. These cookies have a soft and chewy texture, making them perfect for enjoying with a cup of tea or coffee. Here's a recipe to make these delicious cookies:
Ingredients:
2 1/4 cups (280g) all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (170g) unsalted butter, softened
1 cup (200g) granulated sugar
1/4 cup (60ml) molasses
1 large egg
1 teaspoon vanilla extract
Additional granulated sugar, for rolling
Instructions:
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium-sized bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt until well combined. Set aside.
3. In a separate mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add the molasses, egg, and vanilla extract to the butter and sugar mixture. Mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Place some additional granulated sugar in a shallow bowl or plate.
7. Scoop out portions of dough, about 1 tablespoon each, and roll them into balls. Roll each ball in the granulated sugar until fully coated.
8. Place the sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches (5 cm) apart.
9. Bake the cookies for 10-12 minutes, or until they are set around the edges but still slightly soft in the center.
10. Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
11. Once cooled, your soft baked gingersnap cookies are ready to be enjoyed!
These cookies are perfect for the holiday season or any time you crave a warm and spicy treat. They can be stored in an airtight container at room temperature for several days. Enjoy their soft and chewy texture along with the comforting flavors of ginger, cinnamon, and cloves.
