Ingredients
- 3/4 cup butter, unsalted and softened
- 1 cup light brown sugar
- 1/4 cup molasses
- 1 egg
- 2 1/4 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon ground cloves
Directions
Cream together the butter and sugar. Stir in molasses and egg. Add 1 cup of flour, baking soda, salt, cinnamon, ginger and ground cloves and stir to combine. Add remaining flour 1 cup at a time. Chill dough in freezer for 15 minutes. Shape dough into 1-inch balls and roll in sugar. Bake on greased cookie sheet at 375 degrees for 10 minutes
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By kimber_davies@y...
on March 29, 2013
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Fabulous! Easy to make and I always get rave reviews! My husband never liked ginger snaps until he tried this recipe. Highly recommend!
By collegecookery
on December 17, 2012
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If you're looking for a chewy gingersnap, these are your cookie. I threw in a little bit of minced candied ginger to add a little flavor, and they come out beautifully. I would absolutely make these again.
By moelenga_8087443
Seattle, WA
on December 12, 2012
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The name "ginger snap" suggests that the cookie should taste like ginger and be thin and crisp. These are bland, thick and soft in the middle. The texture reminds me of sand.
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