Cookies

Soft and Chewy Gingersnap Cookies

This week’s recipe is Soft & Chewy Gingersnap Cookies. I normally don’t like gingersnap cookies they are usually too hard and the molasses flavor is usually really strong. I used fancy molasses and it wasn’t as strong.
This will be my last Christmas baking recipe. I hope everyone enjoyed it and I hope everyone has a very merry Christmas!
If you’d like to see something particular in the new year please let me know.

Soft & Chewy Gingersnap Cookies


Ingredients

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 white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

Directions
Preheat the oven to 325 degrees F. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.


Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture.


Shape dough into walnut-sized balls, and roll them in the remaining 2 tablespoons of sugar.


Place the cookies 2 inches apart onto a cookie sheet lined with parchment paper.


Bake for 8 to 10 minutes in the preheated oven.


Allow cookies to cool on the baking sheet for 5 minutes before removing them to a wire rack to cool completely.

 

Ginger Snap Cookie

Prep Time 10 minutes
Cook Time 10 minutes

Ingredients

  • 2 1/4 cup all-purpose flour
  • 2 tsp ground ginger
  • 1 tsp baking soda
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 3/4 cup butter softened
  • 1 cup sugar
  • 1 egg
  • 1 tbsp water
  • 1/4 cup molasses
  • 2 tbsp sugar

Instructions

  • Preheatthe oven to 325 degrees F. Sift together the flour, ginger, baking soda,cinnamon, cloves, and salt. Set aside.
  • In a large bowl, cream together the butter and 1 cup of sugar until lightand fluffy.
  • Beat in the egg, then stir in the water and molasses. Gradually stir the siftedingredients into the molasses mixture.
  • Shape dough into walnut-sized balls, and roll them in the remaining 2 tablespoons of sugar.
  • Placethe cookies 2 inches apart onto a cookie sheet lined with parchment paper.
  • Bake for 8 to 10 minutes in the preheated oven.
  • Allowcookies to cool on the baking sheet for 5 minutes before removing them to awire rack to cool completely.