Gingersnaps
photo by Alia55
- Ready In:
- 45mins
- Ingredients:
- 13
- Yields:
-
4 dozen
ingredients
- 177.44 ml butter, room temperature
- 118.29 ml brown sugar
- 118.29 ml sugar
- 59.14 ml molasses
- 1 large egg
- 2.46 ml pure vanilla extract
- 473.18 ml flour
- 2.46 ml baking soda
- 1.23 ml salt
- 7.39 ml ground cinnamon
- 9.85 ml ground ginger
- 2.46 ml ground cloves
- 236.59 ml sugar
directions
- 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.
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RECIPE SUBMITTED BY
Alia55
Canada
After several floods to my basement, I am starting to input all of the many many recipes that I've been collecting for years. I didn't realize just how many I had saved up... must make note to self.. step away from the cookbooks!