A soft and chewy Gingersnap Cookie Recipe! These cookies are perfectly spiced (with just the right amount of heat) and come together with no chilling required! Be sure to check out my how-to VIDEO just below the recipe!
Preheat oven to 350F (175C) and line cookie sheets with parchment paper. Set aside.
In a large bowl (or in the bowl of a stand mixer) use an electric mixer to beat together butter and sugars until creamy and well-combined.
Add molasses, vanilla extract, and spices (ginger, cinnamon, cloves, and cayenne pepper) and stir well.
Stir in egg.
In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually stir dry ingredients into wet until completely combined.
Scoop dough into 1 ½ Tablespoon-sized balls and roll between your palms to form a smooth ball (if dough is too sticky to manage, you can chill in the refrigerator for 30 minutes). Roll cookie dough ball through sugar until it’s completely coated and then place on prepared baking sheet, spacing cookies at least 2” apart.
Bake on 350F (175C) for 10-11 minutes. Allow cookies to cool completely on baking sheet before enjoying.
Store leftover cookies in an airtight container at room temperature for up to one week. This cookie dough may be frozen. I recommend rolling out the dough into balls and rolling through sugar (as described in the recipe) and then freezing portioned cookie dough balls in an airtight container for up to 3 months. Cookies may need an additional minute or so in the oven (temperature does not change).