A soft, chewy version of your favorite spiced gingersnap cookies!
Prep Time 15minutes
Total Time 25minutes
Electric or Hand Mixer
Cookie scoop, optional but much easier
1 1/2cupsButter, softened (3 sticks)
1 1/2cupsGranulated sugar
Sugar for rolling, optional
Preheat the oven to 375 degrees F. Line a couple large, rimmed baking sheets with parchment paper, silpat liners or lightly coat with nonstick cooking spray. Set aside.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and ginger. Set dry ingredients aside.
In a large bowl (or in the bowl of an electric stand mixer), cream together the butter and granulated sugar, 2-3 minutes, until light and creamy. Add the molasses and eggs and mix until well-combined, another 2-3 minutes. Stir in the dry ingredients and mix until combined.
The dough can be scooped and baked right away, but the cookies will be slightly thicker and chewier if refrigerated for a bit. If so, chill for 20-30 minutes (or up to several days) before rolling into balls. Using a cookie scoop or a tablespoon, scoop and roll dough into roughly 1-inch balls. Bake for 8-10 minutes depending on the size of your cookie. Careful not to over bake these cookies, so they stay soft and chewy.
Transfer the baked cookies to a cooling rack, these will stay soft and chewy in an airtight container for up to a week. You can also freeze the dough or the baked cookies.
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