Ginger Snap Cookies
Soft and chewy gingersnap cookies with crisp, crackled edges and rich molasses flavor. Warm spices and brown sugar create tender centers that stay soft for days. An easy, classic cookie recipe perfect for holiday trays or everyday baking.
Ingredients
- 3/4 cup butter , softened
- 1 cup sugar
- 1 large egg
- 1/4 cup molasses
- 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
- 4- ounces cystallized ginger , diced fine
- Optional
- finishing sugar
Instructions
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in egg and molasses.
- Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well.
- Add the chopped crystallized ginger
- Roll into 1-1/2-in. balls, then roll in finishing sugar.
- Place 2 in. apart on ungreased baking sheets.
- Bake at 350° until puffy and lightly browned, 12-15 minutes [See Note 1].
- Remove to wire racks to cool.
Notes
- Do not overbake for best texture.
Use unsulphured molasses.
Cookies continue baking slightly on the sheet after removal.