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Gingersnap Cookies
Ingredients:
- 3/4 cup butter
- 1 cup brown sugar
- 1/4 cup molasses
- 1 egg
- 2 1/2 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1 cup granulated white sugar (for rolling dough balls)
Directions:
- Preheat oven to 325 degrees
- Cream together butter, brown sugar, molasses and egg in a large mixing bowl.
- In 3 separate additions to the creamed mixture, sift flour, baking soda salt ginger and cinnamon. Make certain to mix dough completely.
- Form dough into 1″ – 1 1/2″ balls.
- Roll dough balls in granulated sugar until evenly coated.
- Place sugar-coated dough balls on un-greased cookie sheet. Make certain to space 2″ – 3″ between balls of dough.
- Bake approximately 10 minutes. Centers should still be soft looking.
- Cool slightly before removing from cookie sheet.
- YUMMMY…enjoy at least 1 warm cookie sample.
Hint: Gingersnaps have a tendency to get crunchy after they cool and begin to age. I like them crunchy to dunk in coffee. But if you prefer to keep gingersnaps
somewhat soft, it is helpful to store them in a sealed plastic container with a slice of bread. The slice of bread will become hard/stiff…but it will help the cookies remain soft.
Click here for a printable PDF — this file requires a RECENT version of Adobe Acrobat Reader, available for FREE at adobe.com.
Update 11/27/2022:
If you’re looking for a great way to gift cookies, try my FabMagic Reusable Fabric Giftwrap sewing pattern. They are sew fast, fun & easy to make. You probably have everything you need already AND you can stop wasting money on paper wrap that just gets thrown away. Find the pattern here–> https://www.sewthankful.com/Fab-Magic-Gift-Wrap-sewing-pattern-SewTracy-Lee-Designs.html
