Chewy Ginger Snaps
Ingredients
- ¾ cup (150 g / 5.5 oz) granulated sugar
- ¾ cup (170 g / 6 oz / 1½ sticks / 12 T) unsalted butter at room temperature
- ¼ cup (80 g / 2.8 oz) unsulphured molasses
- 1 large egg at room temperature
- 2¼ cups (285 g / 10 oz) all purpose flour
- 2 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ¼-½ cup Demerara sugar or additional granulated sugar for rolling (or more if needed)
Instructions
- With a stand mixer or a hand mixer, cream together the butter and sugar. Add the molasses and egg and beat until light and fluffy.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg and salt. Add to the wet ingredients and mix on low speed until just combined. Cover with plastic wrap (press wrap directly on dough) and refrigerate for 1 hour or overnight.
- When ready to bake, preheat oven to 350F (180 C) and line your baking sheets with parchment paper.
- Remove the dough from the refrigerator and shape into 1 inch balls. (See post for tips on how to do this.) Roll the dough balls in the remaining sugar and place 2 inches apart on prepared baking sheets. Bake for 8-11 minutes or until just set and starting to crack a little.
- Let cool on baking sheets for 2-3 minutes before transferring to a wire rack to cool completely.
- Makes 30-40 cookies.
Notes
Adapted from the recipe for Soft and Chewy Ginger Snaps from Persnickety Plates.