Description
This Gingersnaps recipe is all butter and just the right amount of spices. They have a crispy exterior but a chewy flavorful inside.
Ingredients
•1 1/2 cups butter, softened
•2 cups sugar
•1/2 cup molasses
•2 eggs
•4 cups all-purpose flour ( add a 1/4-1/2 cup more if needed)
•4 tsp. baking soda
•2 tsp. cinnamon
•1 tsp. ginger
•1 tsp. salt
Instructions
- Preheat oven to 375 degrees.
- In a separate bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt and set aside.
- In the bowl of an electric stand mixer, beat together butter and sugar on medium speed for 1 minute until light and fluffy. Add in the eggs and molasses, and beat on medium-low speed until combined. Gradually add in the dry ingredient mixture and beat until combined. If dough is too wet, or your first batch is too flat–add 1/4-1/2 cup more flour
- Roll the dough into small balls, about 1-inch in diameter. Fill a small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place on cookie sheet at least 1 inch apart, and bake for about 8-10 minutes, until the cookies begin to slightly crack on top. (They may crack more while cooling.) Remove from the oven and let cool for a minute or two. Then transfer to wire racks to cool completely.
- Serve immediately or store in a sealed container for up to 1 week.