Warm and spicy flavors abound in these soft and chewy gingersnaps. They have a delightful molasses undertone and a sugary exterior that adds just the right amount of sweetness, making them the ideal treat for any ginger lover. Prepare to savor these delectable cookies!
Ingredients: 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground ginger. 1 teaspoon ground cinnamon. 1/4 teaspoon ground cloves. 3/4 cup unsalted butter, softened. 1 cup granulated sugar. 1/4 cup molasses. 1 large egg. 1 teaspoon vanilla extract. 1/3 cup granulated sugar for rolling.
Instructions: Warm your oven up to 350F 175C and put parchment paper on baking sheets. Put the flour, baking soda, salt, ginger, cinnamon, and cloves in a medium-sized bowl and mix them together with a whisk. Put the softened butter and 1 cup of granulated sugar in a large bowl and mix them together until they are smooth and creamy. To the butter and sugar mix, add the molasses, egg, and vanilla extract. Mix everything together well. Slowly add the dry ingredients to the wet ones, mixing only until everything is well combined. Put the dough in the fridge for 30 minutes with the plastic wrap on top to make it firm. Grass sugar, 1/3 cup, should be put in a small bowl. Make 1-inch balls out of the chilled dough, and then coat each one in sugar. Leave space between each cookie when you put the sugared dough balls on the baking sheets that have been prepared. Warm the oven up and put the gingersnaps in it. Bake them for 10 to 12 minutes, or until the tops start to crack. Grab the baking sheets from the oven and set the cookies on them to cool for 5 minutes. Then, move them to wire racks to finish cooling. These gingersnaps are soft and chewy. They taste great with milk or your favorite hot drink.
Prep Time: 20 minutes
Cook Time: 10 minutes
Savannah Starbase
