Snappy Ginger Cookies

Helena Spensatelli — Wed, 16 Mar 2011 20:45:12 +0000

It’s funny the number of people who have tried these cookies thinking that they don’t like ginger cookies… and they end up loving these! They are especially good while they’re still warm (of course), but I equally love them with some vanilla ice cream or frozen yogurt sandwiched between two of them. I hope you’ll give my recipe a try!

INGREDIENTS
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ginger, ground
1 teaspoon cinnamon, ground
1 teaspoon clove, ground
1 cup sugar
3/4 cup butter, softened
1/4 cup molasses
1 whole egg
1/3 cup sugar, to roll cookies in

METHOD
Preheat oven to 375 degrees. If you are not using a silpat, lightly grease a baking sheet. Set aside.

In a medium bowl add the flour, baking soda, salt, cinnamon, ginger and cloves. Set aside.

In a large bowl cream the sugar, butter and molasses. Add the egg and continue to combine. Add the dry ingredients and mix until you create a soft dough.

Roll dough into 1 inch balls. I like to use a small scoop to make all the cookies the exact same size. Coat with sugar and place on baking sheet. Bake for about 12 minutes, or just until the tops start to crack. Remove from oven and cool on rack.

Enjoy!

Great food ~ it's really not that complicated! » Gingersnap cookies

Snappy Ginger Cookies