Chewy Gingersnap Cookies
Amber Bondar
Thin, chewy ginger and molasses cookies rolled in white sugar and pressed flat with a glass. One batch makes about 30 cookies with sparkly sugar tops.
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Prep Time 10 minutes mins
Cook Time 12 minutes mins
Total Time 22 minutes mins
Course Dessert, Snack
Cuisine American, Canadian
Servings 30 Servings
Calories 114 kcal
- ¾ Cup Butter Softened
- 1 Cup Granulated White Sugar
- 1 Egg
- ¼ Cup Molasses
- 2 Cups All-Purpose Flour
- 1 Tbsp Ground Ginger
- 2 Tsps Baking Soda
- 1 Tsp Ground Cinnamon
- ½ Tsp Salt
- ¼ to ½ Cup Granulated White Sugar for Rolling
Preheat the oven to 350°F.
Place the rolling sugar on a shallow plate.
Beat the softened butter until smooth.
Add 1 cup of sugar and beat until creamy.
Add the molasses and egg, then mix until evenly light brown.
Add the flour, ground ginger, baking soda, cinnamon, and salt. Mix until fully combined.
If the dough is too soft to roll, chill it until it’s easier to handle.
Scoop small portions with a teaspoon and roll them into 1½ balls.
Roll each ball in the sugar and space them well apart on an ungreased cookie sheet.
Press each ball to about ¼ inch thick with the underside of a flat-bottomed glass or a flat turner spatula.
Dip the pressing surface into the sugar as needed if it starts to stick.
Bake for about 12 minutes, until the cookies have spread and the tops look dry.
Cool on the cookie sheet until they lift easily with a spatula.
Calories: 114kcalCarbohydrates: 17gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 18mgSodium: 152mgPotassium: 56mgFiber: 0.3gSugar: 10gVitamin A: 150IUVitamin C: 0.004mgCalcium: 10mgIron: 1mg
Keyword chewy ginger molasses cookies, chewy gingersnap cookies, Christmas gingersnaps, ginger snap cookies