Sweet Winnie's Gingersnap Cookies |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 2 |
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My dear neighbor Winnie loves to bake us cookies. My family LOVES gingersnaps and she brought a batch over. She clipped this recipe out of a magazine many years ago. These are delicious. Nice and crispy. YUM. Ingredients:
3/4 cup butter, softened |
1 cup sugar |
1 egg |
1/3 cup molasses |
2 cups unsifted flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon clove |
1 teaspoon cinnamon |
1 teaspoon ginger |
1/2 cup sugar, for uncooked rolling dough balls in before baking |
Directions:
1. Preheat oven to 375°.
2. Combine butter, sugar and egg; mix until creamy. Stir in molasses until well incorporated. This can all be done in a stand mixer.
3. Combine & whisk together dry ingredients EXCEPT sugar for rolling. Mix remaining dry ingredients. Mix into molasses & butter mixture until well combined.
4. Scoop & roll dough into balls, 3/4 to 1 thick. Depending on the size ball you roll, the baking time will vary. I use a cookie scoop, roll in the palms of my hand then roll again in sugar.
5. Place about 2 apart on greased or parchment paper lined baking sheets.
6. Bake 12 minutes: for a softer center & crisp edges.
7. Bake 14-15 minutes for a crunchy & snappier cookie.
8. I like them both ways!
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