This recipe didn’t yield 4 dozen for me, it was maybe 2 and a half. It could have been a user error on my part for not making the dough balls smaller but I think they’re a great size. I enjoyed these cookies more than expected they’re crunchy with a little chew and the spices really come through. I will be making these in the future if the occasion calls for it.
Gingersnaps
Ingredients
1c brown sugar
3/4c Butter, room temp or shortening
1/4c molasses
1 egg
2 1/4c flour
2tsp baking soda
1tsp cinnamon
1tsp ginger
1/2tsp cloves
1/4tsp salt
Instructions
In the bowl of a stand mixer or with a hand mixer combine the brown sugar, butter, molasses, and egg until light and fluffy. Whisk together the remaining ingredients and slowly add to the butter mixture. Once fully combined cover the bowl, and refrigerate for at least 1 hour.
When ready to bake preheat your oven to 325F. Shape dough into balls and roll in sugar. Place balls on a prepared cookie sheet about 3 inches apart. Bake for 12-14 minutes. Let the cookies cool on your pan for a few minutes before transferring them to a cooling rack. Cool and enjoy.
Kate and Kathryn 