I think I make more cookies than any other kind of baked good. They are a great, quick project that shouldn’t just be left for a rainy day! I love cookies for their versatility; they can be dressed up or down and they can be made in an infinite number of flavor variations to satisfy whatever craving I might have. I find cookies to be a great way to satisfy my craving for sweets without overdoing it on the sugar intake (as long as I just eat one!).
This is a favorite recipe that I have made for a long time. I even got a blue ribbon at the fair with these a few years ago! This is a cookie that is dark and rich with spices and they make the kitchen smell divine as they bake. I love sinking my teeth thru the sugary crust to get to the soft, spicy interior. I like chewy gingersnaps so I always try to pull them out of the oven right on time.
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- One stick unsalted butter, at room temperature
- 1 cup granulated sugar, plus extra for rolling the cookies
- 1 large egg
- 1 1/2 teaspoons vanilla
- 1/3 cup molasses
Instructions
- Preheat the oven to 350 degrees and line 2 large baking sheets with baking parchment.
- Stir together the flour, ginger, cinnamon, cloves, baking powder, baking soda and salt in a small bowl.
- In another bowl, cream the butter until it is light and fluffy. Beat in the sugar until well incorporated. beat in the egg, then the molasses. Remove the beaters and stir in the flour with a spatula just until it is mixed in.
- Portion the dough into 2 teaspoon size balls, using a small size spring-release scoop. Dip the tops in granulated sugar before placing them on the sheet pans.
- Bake for about 12 minutes. Remove from the oven and cool on a wire rack.
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