Sweet Winnie's Gingersnap Cookies
photo by Chicagoland Chef du Jour
- Ready In:
- 32mins
- Ingredients:
- 11
- Yields:
-
50 cookies
ingredients
directions
- Preheat oven to 375°.
- Combine butter, sugar and egg; mix until creamy. Stir in molasses until well incorporated. This can all be done in a stand mixer.
- Combine & whisk together dry ingredients EXCEPT sugar for rolling. Mix remaining dry ingredients. Mix into molasses & butter mixture until well combined.
- Scoop & roll dough into balls, 3/4" to 1" thick. Depending on the size ball you roll, the baking time will vary. I use a cookie scoop, roll in the palms of my hand then roll again in sugar.
- Place about 2" apart on greased or parchment paper lined baking sheets.
- Bake 12 minutes: for a softer center & crisp edges.
- Bake 14-15 minutes for a crunchy & snappier cookie.
- I like them both ways!
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RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.