Soft Gingersnap Cookies

It's that time of year when kitchens begin to fill with the aroma of sweet goodies being baked. Gingersnap cookies have always reminded me of my great-grandmother. She kept cookies in a bread box that sat on her kitchen counter and gingersnap cookies were one of her favorites, so this is where my love of these cookies began. Something about the smell of molasses brings those childhood memories back. 
This soft gingersnap cookie is perfect for those holiday parties or maybe to leave for Santa on Christmas Eve. Pretty sure he'll love them!

Soft Gingersnap Cookies

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup butter, softened
1 cup granulated sugar
1 egg
1 Tablespoon water
1/4 cup molasses
2 Tablespoon white sugar

1. Preheat oven to 350 degrees F. Sift together the flour, ginger, baking soda, cinnamon, cloves. and salt. Set aside.
2. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg. Stir in the water and molasses. Gradually stir the sifted ingredients into the wet mixture. Shape dough into balls and roll them in the remaining 2 tablespoons of sugar. Place the dough balls 2 inches apart on ungreased cookie sheet and flatten slightly. 
3. Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.         

Recipe adapted from all recipes 


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