These are more of a fall recipe with all the warm spices, but I wanted to make ginger cookies without a strong molasses flavor. Mom always made ginger snaps which I also enjoy, but I'm having a hard time finding molasses in the store. These are slightly crunchy on the outside and soft on the inside, perfect for a cold day and a hot cup of coffee!
Ingredients:
2 1/2 cups flour
3/4 cup softened butter
1 tsp vanilla extract
1 egg
3/4 cup light brown sugar
1/4 cup white sugar
1 tsp baking soda
2 tsp ground ginger
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
3 T white sugar for rolling
Instructions:
1) Cream the butter, sugars, vanilla. Beat in egg until just combined
2) Mix the flour, baking soda, and spices separately then slowly add to the wet until you get a workable dough
3) Roll into 1" balls and roll each ball in the white sugar
4) Bake 350 F for 12-13 minutes. The cookies will be very soft and appear underdone. Allow to rest on the pan for a couple minutes before transferring to a cooling rack
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