Soft and Chewy Gingersnap Cookies

These Soft and Chewy Gingersnap Cookies are a delightful combination of warm spices and molasses. They have a soft interior and a slightly crispy exterior, making them the perfect treat for the holiday season or any time of the year.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/4 cup molasses
• 1 large egg
• 1 teaspoon vanilla extract
• 1/3 cup granulated sugar for rolling

Instructions:

Warm your oven up to 350F 175C and put parchment paper on baking sheets

Put the flour, ginger, cinnamon, cloves, salt, and baking soda in a medium bowl and mix them together with a whisk

Put the softened butter and 1 cup of granulated sugar in a large bowl and mix them together until they are light and fluffy

Mix the molasses, egg, and vanilla extract into the butter

Combine well

Add the dry ingredients to the wet ingredients one at a time

Don't mix any further than that

Make balls out of the dough about the size of a tablespoon

Cover all of the dough balls with the last 1/3 cup of granulated sugar

Spread the dough balls out on the baking sheets that have been prepared, leaving some space between them so that they can spread

Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are set but the middle is still soft

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way down

The cookies are ready to be eaten once they are completely cool