Best Chewy Gingersnap Cookies
- 1/2 cup butter
- 1 cup sugar
- 1 egg
- 4 tablespoons molasses
- 1 teaspoon lemon juice
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/4 cup chopped candied ginger (stem ginger)- optional
- 1/4 cup chopped dark chocolate- optional
- 1/4 to 1/2 cup sugar to roll the dough in
Preheat oven to 325F. I use my Kitchenaid stand mixer to make these, but you can mix by hand, if you do not have a stand mixer.
Beat the butter and sugar together, then add the egg, molasses and lemon juice. Beat thoroughly and add the flour, baking powder and spices. If you like, you can add chopped candied ginger and/or chopped dark chocolate. I made half the cookies with chopped ginger, and the other half with candied ginger and dark chocolate.
Shape the dough into small balls about 1/2 inch in diameter. Roll in the sugar and put on a greased cookie sheet. Then flatten them with your palm.
Bake for about 12 minutes. Cool on a wire rack. Makes about 80.
If you like candied ginger, I highly recommend adding it to the cookies.
I’d love to know what you think. Do you like ginger cookies? Is chocolate a good addition?