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Chewy Gingersnap Cookies

These delightful Chewy Gingersnap Cookies blend the perfect balance of spices and a chewy texture, making them an irresistible treat for any occasion.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Wet Ingredients
  • 3/4 cup granulated sugar (for rolling)
  • 1 cup brown sugar, packed
  • 1/2 cup vegetable oil or melted coconut oil
  • 1/4 cup molasses
  • 1 large egg
Optional Topping
  • 1/2 cup chopped nuts or a drizzle of Halal-friendly chocolate For topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium-sized bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking soda, and salt until well combined.
  3. In another large bowl, beat together the brown sugar and oil until smooth. Stir in the molasses and egg, mixing until well blended.
  4. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
  5. Using a cookie scoop or your hands, shape the dough into 1-inch balls. Roll each ball in granulated sugar until fully coated.
  6. Place the dough balls on a cookie sheet lined with parchment paper, leaving space between each.
  7. Bake for 10-12 minutes or until the edges are set but the centers are still slightly soft.
  8. Let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months. Reheat in the microwave for about 15 seconds for best texture.