Ginger Snaps

Ginger Snaps

These are some of my favorite cookies, they're chewy, not "snappy" which I think makes them even better.

3/4 cup butter
1 cup sugar plus more for rolling the cookies in.
1 egg
1/4 light or dark molasses
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/4 tsp salt

Preheat oven to 375. Cream butter and sugar. Add egg and molasses, beat until well combined. Combine dry ingredients. Slowly add into the butter mixture. Mix well. Chill dough until easy to handle (I usually skip this). Roll into 1" balls and then roll in sugar. Bake on an ungreased baking sheet for about 10 minutes or until edges are firm and the surface of the cookie starts to crack.



<<click here to go back

click here to email me with your feedback, suggestions or questions about this recipe