Gingersnap Cookies
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These gingersnap cookies, enjoyed by a family since 1899, bring a taste of tradition with their perfect blend of molasses and spices. Baked to a light, crackly finish, they’re a delightful treat that has been passed down for generations—perfect for sharing with loved ones or savoring with a warm cup of tea.
Ingredients:
⅓ cup cinnamon sugar
2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup butter
1 cup white sugar
1 large egg
¼ cup dark molasses
Instructions:
This recipe was sourced from All Recipes. For more delicious dishes, browse through our forum here!
Ingredients:
⅓ cup cinnamon sugar
2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup butter
1 cup white sugar
1 large egg
¼ cup dark molasses
Instructions:
- Prep Ingredients: Preheat your oven to 350°F (175°C). Set the cinnamon sugar aside in a bowl.
- Sift Dry Ingredients: In a bowl, sift together the flour, ginger, baking soda, cinnamon, and salt. Stir to combine, then sift a second time into another bowl.
- Mix Wet Ingredients: Beat the butter in a large bowl with an electric mixer until creamy. Gradually add the white sugar and continue beating. Add the egg and molasses, beating until light and fluffy.
- Combine Dry and Wet Ingredients: Gradually sift 1/3 of the flour mixture into the butter mixture, stirring to combine. Add the rest of the flour mixture, stirring until a soft dough forms.
- Shape the Cookies: Pinch off small amounts of dough and roll them into 1-inch balls.
- Coat and Bake: Roll each dough ball in the cinnamon sugar and place them 2 inches apart on ungreased baking sheets. Bake for about 10 minutes, or until the tops are slightly cracked and rounded, switching racks halfway through. Let the cookies cool on a wire rack.
This recipe was sourced from All Recipes. For more delicious dishes, browse through our forum here!
