Sweet Winnie's Gingersnap Cookies

Name: Sweet Winnie's Gingersnap Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 50 cookies
Ingredients: 3/4 cup butter, softened; 1 cup sugar; 1 egg; 1/3 cup molasses; 2 cups unsifted flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon clove; 1 teaspoon cinnamon; 1 teaspoon ginger; 1/2 cup sugar, for uncooked rolling dough balls in before baking

Submitted by Chicagoland Chef du Jour

"My dear neighbor Winnie loves to bake us cookies. My family LOVES gingersnaps and she brought a batch over. She clipped this recipe out of a magazine many years ago. These are delicious. Nice and crispy! Now I realize there many gingersnap cookie recipes posted but this is for my safekeeping. YUM!"

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photo by Chicagoland Chef du Jour

Ready In:: 32mins
Ingredients:: 11
Yields:: 50 cookies

ingredients

³⁄₄ cup butter, softened
1 cup sugar
1 egg
¹⁄₃ cup molasses
2 cups unsifted flour
1 teaspoon baking soda
¹⁄₂ teaspoon salt
1 teaspoon clove
1 teaspoon cinnamon
1 teaspoon ginger
¹⁄₂ cup sugar, for uncooked rolling dough balls in before baking

directions

Preheat oven to 375°.
Combine butter, sugar and egg; mix until creamy. Stir in molasses until well incorporated. This can all be done in a stand mixer.
Combine & whisk together dry ingredients EXCEPT sugar for rolling. Mix remaining dry ingredients. Mix into molasses & butter mixture until well combined.
Scoop & roll dough into balls, 3/4" to 1" thick. Depending on the size ball you roll, the baking time will vary. I use a cookie scoop, roll in the palms of my hand then roll again in sugar.
Place about 2" apart on greased or parchment paper lined baking sheets.
Bake 12 minutes: for a softer center & crisp edges.
Bake 14-15 minutes for a crunchy & snappier cookie.
I like them both ways!

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RECIPE SUBMITTED BY

Chicagoland Chef du Jour

Hinsdale, Illinois

Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.

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