“This is a chewy gingersnap and oh so yummy! The longer you bake them the crispier the cookie will be, but I like mine slightly crispy on the outside and chewy in the middle! Based on a recipe from allrecipes.com. Try out Lemon Poppyseed Cheesecake Cupcakes using this recipe.”
READY IN:
30mins
SERVES:
60
YIELD:
5 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Sift the flour, ginger, baking soda, cinnamon and salt into a mixing bowl Stir the mixture to blend evenly and sift a second time into another bowl.
  3. Place the butter into a mixing bowl and beat until creamy, gradually beat in the white sugar.
  4. Beat in the egg and dark molasses.
  5. Sift 1/3 of the flour mixture into the butter mixture; stir to blend.
  6. Sift in the remaining flour mixture and mix together until a soft dough forms(do not overmix).
  7. Roll dough into 1" diameter balls between your hands.
  8. Roll each ball in cinnamon sugar or just sugar, and place 2" apart on an ungreased baking sheet.
  9. Bake until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

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