I usually do not like gingersnaps. Not at all! They are just too crunchy and the spices are too strong. This cookie still has that holiday feeling with the smell of cinnamon, but they are a wonderfully chewy cookie - just the way cookies should be in my opinion. This has become my family's absolute favorite holiday treat.
Ingredients:
3/4 cups unsalted butter, softened
1 cup granulated sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
additional granulated sugar for rolling cookies
Directions:
In a large bowl, cream butter and sugar. Add egg and beat well. Add molasses, mix well. Combine flour, baking soda, salt and spices; add to creamed mixture and mix well. Chill dough overnight. Shape into 1-inch balls (use a small 1 T cookie scoop); roll in sugar. Place two inches apart on ungreased baking sheets. Bake at 375 degrees for 8-10 minutes or until edges begin to brown. Allow cookies to cool for two minutes before removing to a wire rack. Makes 3 and 1/2 dozen cookies. I usually double the batch. :)
Ingredients:
3/4 cups unsalted butter, softened
1 cup granulated sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
additional granulated sugar for rolling cookies
Directions:
In a large bowl, cream butter and sugar. Add egg and beat well. Add molasses, mix well. Combine flour, baking soda, salt and spices; add to creamed mixture and mix well. Chill dough overnight. Shape into 1-inch balls (use a small 1 T cookie scoop); roll in sugar. Place two inches apart on ungreased baking sheets. Bake at 375 degrees for 8-10 minutes or until edges begin to brown. Allow cookies to cool for two minutes before removing to a wire rack. Makes 3 and 1/2 dozen cookies. I usually double the batch. :)
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