Let’s face it… I love cookies and you’ll probably see a lot of recipes for them on this blog. My very favorite is a snickerdoodle with extra cinnamon but my second favorite is a ginger snap. They are soft and chewy inside with a bit of crisp on the outside. I recommend eating these ginger snaps with an ice-cold glass of milk.
- 2 1/4 cups of flour
- 2 tsp ground ginger
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup of brown sugar
- 1 egg
- 1 tbsp water
- 1/4 cup molasses
- 2 tbsp white sugar
How to Make Ginger Snaps
Preheat the oven to 350 degrees.
In a bowl, sift together the flour, ginger, baking soda, cinnamon, cloves, and salt then set aside.
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the egg then add water and molasses and mix thoroughly.
Gently stir the dry mixture into the molasses mixture. Shape dough into balls then roll them in the two tablespoons of white sugar.
Place the cookies about 2 inches apart onto an ungreased cookie sheet, and flatten slightly. Bake for 8-10 minutes. \Allow cookies to cool on the baking sheet for 5 minutes before moving to a wire rack. Enjoy.