Gingersnap Cookies
Rated 5.0 stars by 1 users
Category
Desserts
Servings
36
Ingredients
-
½ c butter, unsalted, melted
- ½ c brown sugar, packed
-
⅓ c dark molasses
- 2 c all-purpose flour
- 2 t baking soda
- 1½ t ginger, ground
-
1 t cinnamon, ground
- ½ t cloves, ground
- ¼ t sea salt
- 1 egg
- ¼ c sugar, granulated
Directions
Preheat the oven to 350°F. Lightly grease a baking pan. In a small mixing bowl, combine butter, brown sugar, and molasses. Add egg and mix well.
In another mixing bowl, combine flour, baking soda, ginger, cinnamon, cloves, and salt. Add flour mixture to molasses mixture and mix until well combined. Dough will be soft.
Divide dough into 36 pieces. Roll each piece into a ball and roll in sugar until coated. Place dough balls 2 inches apart onto prepared baking pan or Silicone Baking Pan. Do not flatten.
Bake 8-10 minutes. When done, tops will be just be cracking and not browned. Cookies will seem a little underdone at first, but will firm up as they sit and cool.
