Prep 30 mins
Cook 30 mins
This is a fantastic cookie recipe that I found in the LCBO Holiday 2003 Food & Drink magazine. I've been making these cookies for a few years now, but I've had a lot of requests for the recipe recently! I hope you enjoy them too!
- Preheat oven to 350F (180C).
- Line a cookie sheet with parchment paper.
- In a large bowl with an electric mixer, cream together butter and sugar for 2 minutes or until light and fluffy. Beat in egg and molasses.
- Sift together flour, salt, cinnamon, cloves, ginger and baking soda. Stir into batter. Stir in crystallized ginger. The batter will be thick. Roll into 1-inch (2.5cm) balls. Place granulated sugar on a plate. Dip balls into sugar. Place sugar-side up on cookie sheet about 3 inches (8cm) apart, as the cookies tend to spread when baking. Keep dough refrigerated between batches.
- Bake for 10-12 minutes or until cracked on top, slightly firm to the touch and a golden colour. They will soften and crisp up as they cool. Cool on wire racks.
This recipe was pretty good, and fairly easy as well. I underbaked my cookies by 2 minutes and they were perfectly chewy, even a week later! my only complaint is the crystallized ginger. I felt this made them too "gingery", almost soap tasting. Next time i make this recipe i will omit the crystallized ginger and only use the powdered ginger. this is just my personal preference though, everyone else who tasted the cookies thought they were the best gingersnaps ever! :)
These did not puff up. They spread out and sort of melted. They didn't split on the top and were generally very disappointing.
excellent. I cut sugar in half, used whole wheat flour and still delicious!