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Sunday, December 28, 2014

Gingersnap Cookies

Gingernsaps are one of my favorite cookies. I tend to only bake them around the holidays when I need them for Sweet Potato Pie crust...and there are always a lot of leftovers. These freeze really well too!

2 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
2 tsp ground ginger
1/2 tsp ground cloves
1 1/2 sticks unsalted butter, room temp
1 cup sugar
1 egg
1/2 cup molasses

1. Preheat to 350. 

2. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. 

3. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. 

4. Lower speed and beat in half the dry ingredients, then the molasses Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. 

5. Line a large cookie sheet with parchment. Scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. 

6. Bake the cookies for about 15 mins for chewy cookies and 20 mins for crispy ones.

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