Dessertschewoutloud5.0
Chewy, Soft Ginger Cookies
These gingersnap cookies are chewy, soft, and stay that way for many days. They are perfect for gift giving and holiday cookie trays. They look basic, but they taste amazing.
👥 24 Servings⏱️ Prep & Cook: 23 min⏳ Prep: 15 min🔥 Cook: 8 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- whisk
- bowl
- baking sheet
- cutting board
- oven
📝 Preparation Steps
1
Whisk
2
In a large bowl, whisk together the four, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
baking soda1 teaspoonground ginger2 teaspoons
3
Beat
4
In the bowl of a stand mixer fitted with paddle attachment, beat together the softened butter with both sugars on med-high, until light and fluffy, a full ⏱️ 4 minutes, scraping down sides and beaters as needed.
5
Beat in the egg on medium-low until incorporated. Add orange juice and molasses, continuing to beat just until combined.
large egg1orange juice1 tablespoon
6
Chill
7
Add dry ingredients into the butter mixture, beating on medium-low just until ingredients are fully incorporated; do not over-mix. Cover tightly and chill in fridge at least ⏱️ 30 minutes, or until dough is firm enough to handle. If you're planning to roll and cut into shapes, chill at least ⏱️ 1 hour.
8
Shape
9
Meanwhile, preheat oven to 350F. Line baking sheets with parchment paper or silicone baking mats.Drop Cookies: Shape dough into 1-TB sized balls. Place them 2 inches apart on lined baking sheet, and sprinkle tops with coarse sugar if desired. Bake about ⏱️ 9 minutes, taking care not to over-bake. Cookies will appear very soft. Allow cookies to cool on baking sheet without disturbing them for ⏱️ 5 minutes, and gently transfer to wire rack to cool completely.Cut-Out Cookies: Lightly flour a large cutting board and rolling pin. Roll dough into 1/4" even thickness. Use 1 1/2 - 2" cookie cutters for best results. Place cookies 2 inches apart on lined baking sheet and place in fridge for ⏱️ 10 minutes. Bake about ⏱️ 8-9 minutes or until cookies have puffed out and are still soft. Let cool on baking sheet for ⏱️ 10 minutes, and gently transfer to wire rack to cool completely before icing.
Nutrition Facts
calories
134 kcal
fat Content
6 g
serving Size
1 cookie
fiber Content
1 g
sugar Content
12 g
sodium Content
95 mg
protein Content
1 g
trans Fat Content
0.2 g
cholesterol Content
15 mg
carbohydrate Content
20 g
saturated Fat Content
4 g
unsaturated Fat Content
2.3 g
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