Soft and Chewy Ginger Snap Cookies
Melt in your mouth texture and the subtle spice of delicious ginger and molasses makes these Ginger Snap Cookies a definite holiday treat.
Servings 24 cookies
Calories 141kcal
Ingredients
- 3/4 cup unsalted butter softened
- 3/4 cup brown sugar packed
- 1 large egg
- 1/4 cup molasses
- 1 cup flour, whole wheat
- 1 cup flour, all-purpose
- 2 teaspoon baking soda
- 1/2 teaspoon cloves, ground
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ginger root, fresh
- 2 tablespoons sugar
Instructions
- Preheat oven to 375 degrees and line baking sheets with parchment paper.
- In a stand mixer or large bowl, cream together the butter and sugar. Add the egg, molasses, and fresh ginger and mix until well combined.
- In another bowl, add the flours, baking soda, cloves, salt, and cinnamon. Whisk to combine. Add to the wet ingredients and mix just until combined. Make sure you don't overmix.
- Make small dough balls about the size of a golf ball and roll in the sugar. Place each ball onto the baking sheet.
- Bake for 10 minutes and let cool on a cooling rack before serving. Enjoy!
