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Ingredients
| salted butter: 3/4 cup (room temperature) |
| light brown sugar (packed): 1/2 cup |
| granulated sugar: 1/2 cup |
| molasses: 1/4 cup |
| eggs: 1 (large) |
| pure vanilla extract: 1/2 tsp |
| all-purpose flour (unsifted): 2 cups |
| baking soda: 1/2 tsp |
| salt: 1/4 tsp |
| ground cinnamon: 1 1/2 tsp |
| ground ginger: 2 tsp |
| ground cloves: 1/2 tsp |
| granulated sugar: 1 cup |
Gingersnaps
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
- Preheat the oven to 350 degrees F.
- Line two baking sheets with parchment paper.
- Cream the butter and sugars until light and fluffy.
- Add the molasses, egg, and vanilla extract and beat until incorporated.
- In a separate bowl whisk together the flour, baking soda, salt, and spices. Add to the butter mixture and mix until well combined.
- Cover and chill the batter for about 30 minutes.
- Place about 1 cup sugar in a medium sized bowl.
- When the dough has chilled sufficiently, roll into 1 inch balls.
- Then roll the balls of dough into the sugar, coating them thoroughly.
- Place on the baking sheet, spacing about 2 inches apart and, with the bottom of a glass, flatten the cookies slightly.
- Bake for about 12 - 15 minutes or until the cookies feel dry and firm on top.
- Cool on a wire rack.