Chewy Gingersnap Cookies


These are some of the best gingersnap cookies I have ever had! Chewy, super easy to make and delicious! So so delicious! I have had store bought gingersnap cookies before, they weren't my favorite.  Store bought does not hold a candle to these beauties.  Be sure and try one warm, fresh out of the oven! Please give them a try, treat yourself!

3/4 cup butter, softened
2 cups granulated sugar
2 large eggs
1/2 cup dark molasses
2 teaspoons apple cider vinegar
3 3/4 cup all-purpose flour
1 1/2 teaspoon baking soda
2 teaspoons ground ginger (3 if you like a more prominent ginger flavor)
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves

Preheat your oven to 350.
Cream together the butter and sugar, add eggs, molasses and vinegar. Mix well.

Sift your dry ingredients into your wet ingredients. Mix gently, just until everything is combined, don't over mix.  

Pour about 1 cup of sugar into a bowl. Now, roll your dough into 1 " balls and then roll in sugar to coat.  Place your sugar coated dough balls on an ungreased cookie sheet.  Be sure and space out.  I ended up with 3 balls per row, 4 balls deep.  They will spread and you don't want them to run into one another.  These really make pretty round cookies.

Bake for 10 minutes (the tops should have cracks in them). Let cool for 5 minutes on the pan. For a crispier cookie, cook a few minutes longer.  Careful though, you don't want burnt cookies. 

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