These are great to make ice cream sandwiches with – children love helping, 
including just eating them by dipping these Gingersnaps 
in an ice cold glass of milk...
Yields: (3 doz.)
Prep: 10 Mins. |
Chill Dough: 1/2 hr. |
Bake: 10 to 12 Mins.

Posted by Sandra


3/4 cup unsalted butter, melted
1 cup dark brown sugar
1 large egg
1/4 cup molasses
1 teaspoon vanilla extract
2 cups all-purpose flour, sifted
1 teaspoon baking soda
1/4 teaspoon fine-grain kosher salt
1-1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground ginger
¼ teaspoon ground allspice
--1/2 cup granulated sugar, mixed with 1 teaspoon cinnamon (for rolling cookies in)


In a medium bowl, with a hand mixer beat together the melted butter, brown sugar and egg until smooth. Add molasses and vanilla, and beat to combine. Sift through a sieve into the bowl the flour, baking soda, kosher salt, cinnamon, cloves, ginger and allspice; blend with a wooden spoon into the molasses mixture. Place dough, covered with plastic wrap, in the freezer to chill for a 1/2 hour.

Meanwhile, preheat oven to 350 degrees. Line a baking sheet with parchment paper or use a Silpat liner; set aside.

Mix white sugar and cinnamon in a small bowl; set aside.

Remove chilled dough from freezer, and roll into walnut sized balls, and then roll them in the sugar-cinnamon mixture. Place cookies 2 inches apart onto prepared baking sheet, and slightly flatten them with a smooth-bottom glass.

Bake for 10 to 12 minutes, just until tops are beginning to form cracks. Cool on wire racks. – Enjoy!


Tip: I store my cookies in an airtight container with an unflavored cracker (I use a chunk of pilot bread or a club cracker), which keeps them moist so they don’t dry out and become hard.

1 comment:

sandra said...

These are fresh out of the oven, and oh so wonderful with a cold glass of milk - they are tender, with just the perfect amount of spices and sweetness - enjoy!


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