Gingersnap Cookies
.
3/4 cup butter
3/4 cup butter
1 cup firmly-packed dark brown sugar
1 egg
1/4 cup molasses, unsulphured
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
.
Garnish:
Garnish:
1 cup (approx) granulated sugar or coarse grained sugar
.
Preheat oven to 375 degrees F. Lightly grease cookie sheets.
Preheat oven to 375 degrees F. Lightly grease cookie sheets.
.
In a large bowl, cream butter, brown sugar, egg, and molasses until light and fluffy. Add flour, baking soda, cinnamon, ginger, cloves, and salt; stir or beat until well blended. Cover the dough and refrigerate at least 1 hour. .
Shape dough into 1-inch balls. Roll the balls of dough into the granulated sugar, coating thoroughly. Place balls, 3 inches apart, onto prepared cookie sheets. Bake 10 to 12 minutes or until light brown. The cookies will puff slightly and then collapse slightly, and tops will be covered with cracks. Remove from oven and cool on wire racks.
In a large bowl, cream butter, brown sugar, egg, and molasses until light and fluffy. Add flour, baking soda, cinnamon, ginger, cloves, and salt; stir or beat until well blended. Cover the dough and refrigerate at least 1 hour. .
Shape dough into 1-inch balls. Roll the balls of dough into the granulated sugar, coating thoroughly. Place balls, 3 inches apart, onto prepared cookie sheets. Bake 10 to 12 minutes or until light brown. The cookies will puff slightly and then collapse slightly, and tops will be covered with cracks. Remove from oven and cool on wire racks.
.
Yields 3 dozen cookies
Yields 3 dozen cookies
Posts
