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Ingredients
| unsalted butter: 0.5 lb (room temp) |
| granulated sugar: 1 1/2 cups |
| eggs: 1 (large) |
| molasses: 1/4 cup |
| ground ginger: 4 tsp |
| ginger (grated): 1 1/2 Tbl |
| baking soda: 2 tsp |
| salt: 1/4 tsp |
| all-purpose flour (unsifted): 2 1/4 cups |
Snappy Gingersnaps
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
13 min -
Servings
3 serving(s)
Tags
- Preheat oven to 350 degrees.
- On your mixer using the paddle attachment, beat the butter and sugar until light and creamy.
- Add the egg and the molasses and beat until incorporated.
- Scrape down the bowl, then add the remaining ingredients and mix on low speed until everything is combined.
- Do not overmix.
- Using about 1 tablespoon of dough per cookie, roll into balls and place them 2 inches apart on parchment lined pans.
- Bake until flat and evenly browned, about 13 minutes.
- Cool on the pan, the remove to a rack to finish cooling.
- These cookies are best the day they are baked, but will keep for several days.
- Note: You can make the dough ahead, roll into logs, freeze, then slice and bake when you need them.
- That's how I make them.
- Note #2: You can also dip these in chocolate, just half-way up the cookie, to dress them up.