Soft Gingersnap Molasses Cookies
Ingredients
The dough
-
3
cups
all-purpose flour
-
1
teaspoon
baking soda
-
2
teaspoons
ground ginger
-
1¼
teaspoons
ground cinnamon
-
¼
teaspoon
ground cloves
-
¼
teaspoon
ground nutmeg
-
¼
teaspoon
salt
-
¾
cup
unsalted butter
-
¾
cup
packed dark brown sugar
-
⅓
cup
unsulphured or dark molasses
-
1
large
egg
-
2
teaspoons
pure vanilla extract
For rolling
Optional add-ins
-
1
cup
butterscotch chips or white chocolate chips or semi-sweet chocolate chips
Instructions
- Mix the dry ingredients in a large bowl and set aside.
- Cream the softened butter and brown sugar until light and fluffy.
- Add molasses, egg, and vanilla to the butter mixture and beat well.
- Slowly combine the dry ingredients with the wet ingredients without overmixing.
- Cover the dough and chill for 2 hours or up to 3-4 days.
- Preheat the oven to 350°F (177°C) and prepare a baking sheet.
- Shape the dough into 1-inch balls and roll them in granulated sugar.
- Place the dough balls on the baking sheet and bake for about 10-12 minutes.
- Press chocolate chips into the center of each cookie immediately after baking.
- Cool on the baking sheet for 2 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
30 cookies
Calories
150
Total fat
6g
Total carbohydrates
24g
Total protein
2g
Sodium
100mg
Cholesterol
20mg
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