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Perfect Chewy Gingersnap Cookies: 9 Keys

Chewy Gingersnap Cookies
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These chewy gingersnap cookies are packed with warm spices, perfect for the holidays or any time you crave a comforting treat. They have a delightful chewiness and a classic spicy flavor.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup granulated sugar, for rolling

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, dark brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Place the 1/4 cup of granulated sugar in a shallow dish.
  7. Roll the cookie dough into 1-inch balls.
  8. Roll each ball in the granulated sugar until fully coated.
  9. Place the dough balls about 2 inches apart on the prepared baking sheets.
  10. Bake for 9-12 minutes, or until the edges are set and the centers are still slightly soft.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra chewy cookies, slightly underbake them.
  • You can add a pinch of black pepper to the spice mix for a little extra warmth.
  • These cookies store well in an airtight container for up to a week.

Nutrition

Find it online: https://savorsensations.com/chewy-gingersnap-cookies/