Soft and Chewy Ginger Snaps

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   You’re here

   In a large bowl, add the sugar, butter, molasses, and egg and beat on medium until light and fluffy.

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   Add in the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt, Stir well with a spatula until fully combined.

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   Cover with plastic wrap and chill in the refrigerator for at least an hour.

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   Preheat oven to 350 degrees and line baking sheets with parchment paper or silicone baking mats. Set aside.

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   Pour approximately 1/2 cup of sugar into a small bowl (for rolling).

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   Use a medium cookie scoop to shape the dough into approx. 1″ balls. Roll in sugar and place 12 per baking sheet onto your prepared sheets.

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   Bake for 9-10 minutes or until just set (they will puff up then flatten while baking).

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   Remove from oven and let stand on the cookie sheet for 1 minute before transferring to a cooling rack to cool completely.

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   Enjoy!