Description
I love these Old Fashioned Ginger Snaps with their sparkling sugary exterior, crisp edge and slightly chewy center! Everyone LOVES these cookies!
Ingredients
- 3/4 cup butter, softened
- 1 cup granulated sugar
- 1 egg
- 1/4 cup molasses
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- additional 1/2 cup sugar for rolling (I used half coarse sparkling sugar, and half granulated sugar)
Instructions
- Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper, Silpat, or by greasing it.
- In the bowl of an electric mixer with the paddle attachment, cream butter and sugar together on medium speed. Add egg and molasses and mix.
- In a separate bowl, mix flour, salt, baking soda, cinnamon, cloves, and ginger together.
- Gradually add the dry ingredients to the mixing bowl on low speed until everything is incorporated and a dough forms.
- Scoop dough into balls. I used a scoop that measures about 1 1/2 tablespoons. Roll the dough ball in the sugar and place on the baking sheet (12 per sheet). No need to flatten the dough balls. They will spread out as they bake.
- Bake for 11-13 minutes. Allow them to cool on a cookie sheet for a few minutes, then transfer to a cooling rack to cool completely. Store in an airtight container.