Ingredients You Will Need:
Butter – unsalted softened butter is used in this cookie recipe.
Sweeteners – you will use granulated sugar and molasses.
Egg – only one large egg is needed.
Dry ingredients – flour, baking soda and salt.
Spices – you will need ground ginger, coves, and cinnamon.
How To Make Gingersnaps
Preheat the oven to 350 degrees and make sure the rack is in the cent of the oven. Line the cookie sheet with parchment paper.
In a large bowl, beat on low to combine the butter and sugar until it is creamed and fluffy, then you will add the eggs and molasses and beat until it is completely combined.
In a separate bowl, add the dry ingredients and mix to combine. Slowly add the dry ingredients to the wet and mix until it is well combined.
With your hands make the dough into balls that are about 1 inch in size and then roll the dough balls in the sugar. Place the dough balls onto the cookie sheets and bake 350 degrees for 10-12 minutes.
Let the cookies cool and then store extra cookies in an airtight container.
How Can I Keep Ginger Snaps Soft?
The best way to keep these ginger snaps soft is to make sure to store them properly. You want to keep the cookies in an airtight container. This will keep the cookies from getting stale. Also, when you are baking the cookies, make sure not to over bake them. Overbaking cookies is the most common reason why cookies do not stay soft.
Do Gingersnap Cookies Have to Be Stored in the Refrigerator?
When you are storing these cookies you want to store them at room temperature in an airtight container. You can use a container with a lid or use a freezer bag to keep the cookies from getting stale.
