Chewy Ginger Snap Cookies

4.75 from 4 votes

These classic cookies are a favourite that are filled with rich spices and make a perfect cookie for the holiday season.

Prep Time10

Cook Time24

Refrigerate:30

Total Time1 4

Course: Snack

Cuisine: European

Servings:

Calories: 86kcal

Author: Rose

In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, and cloves.
In an electric mixer, cream together butter, and sugar until light and fluffy, for about 5 minutes. Then reduce the speed and add the egg and mix until smooth and add the molasses and mix until well incorporated. Gradually add in the flour mixture, mixing just until the flour is incorporated and forming a soft dough. Important not to overmix. Wrap dough in plastic wrap and refrigerate for about 30 minutes,
Preheat oven 350°F. Line baking sheets with parchment paper.
Shape the dough into walnut-size balls, roll in sugar, and arrange them about 2 inches apart on the prepared baking sheets. Using the bottom of a glass, gently press the balls to create perfectly round cookies. (If your kitchen is quite warm and the dough balls become soft, set them in the refrigerator until chilled and fairly firm.)
Bake for 13 to 15 minutes, or until the cookies have spread, and are light golden brown, and the cracks still appear moist. Cool the cookies on the baking sheets set on wire racks until cooled completely. The cookies will crack as they cool.
Store the cookies in an airtight container or in a zip-top bag for up to 4 days in the refrigerator, or freeze up to 2 months.
Make dough ahead: by wrapping the dough in plastic wrap and place it in a zip-lock bag and freeze for up to 3 months.