- 2 cups unbleached all purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- 1 teaspoon finely ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup butter at room temperature
- 1 cup white sugar
- 1 egg
- 1/4 cup dark molasses
- 1/3 cup "cinnamon sugar" (1/3 cup white sugar + 1.5 teaspoons cinnamon)
and now the doing part...
- Preheat the oven to 350 degrees F.
- Sift the flour, ginger, baking soda, cinnamon and salt in a mixing bowl. Stir it around. Put it back in the sifter and sift again. Set this aside.
- Put the butter in a different mixing bowl and beat until creamy. Now beat in the white sugar. OK, now it's time to beat in the egg and the dark molasses.
- Sift 1/3 of the dry ingredients mixture into the butter mixture and stir until they are completely blended.
- Sift in the remaining dry ingredients mixture and mix until you get a soft, slightly sticky dough.
- Wet your hands (this keeps the dough from sticking to you while you form the cookies).
- Pull off bits of dough and roll them into 1 inch balls.
- Roll the balls in the "cinnamon sugar" and place them on your ungreased cookie sheet. I used a soup bowl for this step. Make sure to cover the whole ball. (Picture below).
- Put the cookie sheet in the preheated oven. Make sure the rack is in the middle of the oven. Too close to the bottom and the cookies will burn on the bottom and not be cooked all the way through.
- Bake the cookies for about 10 minutes.
- Cool on a wire rack.
|The dough balls laid out on my cookie sheet all ready for the oven.|
and you get these wonderful, chewy Ginger Snaps. If you like your Ginger Snaps crispy,
you want to cook them for another minute or two.
|Amazing!! It may surprise you that some of these never made it to the cooling rack...|
remember that they won't need as much time in the oven.
I got about 3 dozen cookies out of one batch. They were, hands down, the best Ginger Snaps I have ever eaten...especially warm out of the oven!