Milk Chocolate Gingersnaps
These delicious, easy to make cookies will make a great addition to your holiday cookie platter!
Servings: 30 cookies (1 per serving)
Ingredients
- 2¼ cups all purpose flour
- 2 teaspoons baking soda
- 1½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup (1½ sticks) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1 large egg
- ¼ cup molasses
- 1½ cups (about 9 ounces) milk chocolate chips
- ¼ cup granulated white sugar
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silpat mats.
- Sift the flour, baking soda, ginger, cinnamon and salt into a medium bowl and set aside.
- In a large bowl and using an electric mixer on medium speed, beat the butter and brown sugar until smooth and blended, about 1 minute. Add the egg and molasses and mix until blended. Reduce mixer speed to low and add the flour mixture, mixing just to incorporate. Stir in the chocolate chips.
- Spread the sugar on a large piece of wax or parchment paper. Roll a rounded tablespoon of dough between the palms of your hands into a 1¼ inch ball. Roll the ball in sugar. Place the cookies on the prepared baking sheets, spaced 2 inches apart.
- Bake the cookies one sheet at a time until they feel firm on top but soft in the center and have several cracks, about 14 minutes. Cool the cookies on baking sheets for 5 minutes. Use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
Notes
- Cookies can be stored in a tightly covered container at room temperature for up to 4 days.
- Finished cookies may also be frozen until ready to place on cookie platters.
Nutrition
Serving: 1cookie | Calories: 151kcal | Carbohydrates: 22g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 101mg | Potassium: 66mg | Fiber: 1g | Sugar: 14g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg