Jeff & Tracy: December 2007 Archives

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Gingersnap Cookies

Ingredients:

• ¾ cup butter
• 1 cup brown sugar
• ¼ cup molasses
• 1 egg
• 2 ½ cups flour
• 2 teaspoons baking soda
• ½ teaspoon salt
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1 cup granulated white sugar (for rolling dough balls)

Directions:

• Preheat oven to 325°.

• Cream together butter, brown sugar, molasses and egg in a large mixing bowl. 

• In 3 separate additions to the creamed mixture, sift flour, baking soda salt ginger and cinnamon.  Make certain to mix dough completely.

• Form dough into 1" - 1 ½" balls.

• Roll dough balls in granulated sugar until evenly coated.

• Place sugar-coated dough balls on un-greased cookie sheet.  Make certain to space 2" - 3" between balls of dough.

• Bake approximately 10 minutes.  Centers should still be soft looking. 

• Cool slightly before removing from cookie sheet. 

• YUMMMY...enjoy at least 1 warm cookie sample.

Hint: Gingersnaps have a tendency to get crunchy after they cool and begin to age.  I like them crunchy to dunk in coffee.  But if you prefer to keep gingersnaps somewhat soft, it is helpful to store them in a sealed plastic container with a slice of bread.  The slice of bread will become hard/stiff...but it will help the cookies remain soft.