Perfect Chewy Homemade Gingersnap Cookies
Perfect Chewy Homemade Gingersnap Cookies
Introduction
There's something incredibly comforting about a batch of freshly baked gingersnap cookies, especially when they boast that perfect chewy texture and an irresistible blend of warm spices. Our recipe for Perfect Chewy Homemade Gingersnap Cookies delivers just that – a holiday classic that fills your home with a beautiful aroma and satisfies every craving for a spiced, sweet treat. These aren't your average crisp snaps; instead, imagine a delightful soft interior with perfectly cracked edges, each bite bursting with ginger, cinnamon, and cloves. Get ready to bake a batch that will become a beloved tradition in your kitchen!
Ingredients
- 2 1/4 cups (270g) all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar, plus 1/4 cup for rolling
- 1/2 cup (110g) packed light brown sugar
- 1/4 cup (60ml) molasses (not blackstrap)
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer, cream together the softened butter, 1/2 cup granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the molasses, egg, and vanilla extract until well combined. Scrape down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; overmixing can lead to tough cookies. The dough will be soft.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour, or up to 24 hours. Chilling helps prevent the cookies from spreading too much and enhances their chewiness.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Place the remaining 1/4 cup granulated sugar in a shallow dish. Scoop out dough by rounded tablespoons and roll into balls.
- Roll each dough ball in the granulated sugar until evenly coated. Place the sugared balls about 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are set and the centers still look slightly soft and puffed. The cookies will crinkle as they cool.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Pro Tips & Notes
- Don't Overmix: Once you add the dry ingredients, mix just until combined. Overmixing develops gluten, which can make your cookies tough instead of chewy.
- Chill Time is Key: Don't skip chilling the dough! This step is crucial for the perfect chewy texture and helps prevent the cookies from spreading too much in the oven.
- Molasses Matters: Use regular, unsulphured molasses for the best flavor and texture. Avoid blackstrap molasses, which has a much stronger, more bitter flavor.
- Spice It Up: Feel free to adjust the amount of ginger, cinnamon, and cloves to your personal taste. For extra zing, add a pinch of freshly ground black pepper to the dry ingredients.
- Storage: Store cooled gingersnap cookies in an airtight container at room temperature for up to 5-7 days to maintain their freshness and chewiness.
Nutrition Facts (per serving)
- Calories: 150-180
- Total Fat: 7-9g
- Saturated Fat: 4-5g
- Cholesterol: 20-25mg
- Sodium: 80-100mg
- Total Carbohydrates: 20-25g
- Dietary Fiber: 0-1g
- Total Sugars: 12-15g
- Protein: 1-2g
Frequently Asked Questions
- Q: Why are my gingersnap cookies flat? A: Several factors can cause flat cookies, including not chilling the dough enough, using butter that's too soft or melted, or your baking soda losing its potency. Ensure your butter is softened but still cool to the touch.
- Q: Can I make the dough ahead of time? A: Absolutely! The dough can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the rolled dough balls (without sugar coating) for up to 2-3 months. Thaw slightly before rolling in sugar and baking.
- Q: What kind of molasses should I use? A: For these chewy gingersnaps, we recommend using light or dark unsulphured molasses. Do not use blackstrap molasses, as its flavor is much stronger and less sweet, which can alter the cookie's taste profile significantly.
- Q: How do I get those perfect crinkled tops? A: The combination of baking soda reacting with the molasses, the sugar coating, and the slightly higher oven temperature helps create those classic gingersnap cracks and crinkles. Chilling the dough also contributes to this effect.