Recipes > Desserts

Ginger Snaps Recipe


Total Time:   50.0 min
Ginger Snaps


2 1/4 cups flour
1 teaspoon baking soda
1 1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup packed brown sugar
1 1/2 sticks (3/4 cup) unsalted butter
1/4 cup molasses
1 large egg
1/4 cup granulated sugar


1.  In a large bowl, sift together 1 cup + 2 tablespoons flour, baking soda, and spices, then whisk in the brown sugar.
2.  Melt butter and whisk it into the flour mixture with molasses and egg until well combined.
3.  With a wooden spoon, stir in the remaining 1 cup + 2 tablespoons flour until well combined.
4.  Chill the dough covered, until firm for at least 1 hour (2 days max)
5.  Preheat oven to 350 F
6.  Roll level tablespoons of dough into balls.  Roll balls into granulated sugar to coat.
7.  Arrange balls about 2 inches apart on baking sheets and bake in batches in middle of oven until flattened and a shade darker 10-12 minutes. (Cookies will puff slightly and then collapse slightly, and tops will be covered with little cracks) 
8.  Cool cookies on baking sheets 2 minutes and transfer on to racks to cool completely. Cookies will keep in airtight container at room temperature for up to 5 days.


Serve while hot for best flavor

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