CINNAMON GINGERSNAPS
Gingersnaps embody the tastes and smells of the season. Enjoy cloves, cinnamon and ginger blended into one delicious cookie. -Pam Bodley, Stevensville, Michigan
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 6 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. In another bowl, whisk flour, baking powder, cinnamon, baking soda, ginger, cloves and salt; gradually beat into creamed mixture. Stir in chips. Refrigerate 1 hour or until firm., Preheat oven to 375°. Shape dough into 1-1/4-in. balls; place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges begin to brown. Cool on pans 2 minutes. Remove to wire racks to cool.
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Maria vanessa Laginan
[email protected]These cookies were a bit too spicy for my taste. I think I would reduce the amount of ginger next time. Otherwise, they were good.
Frenkie Gaming97
[email protected]Yum! These gingersnaps were perfect. I love the combination of cinnamon and ginger. They were crispy on the outside and chewy on the inside. I will definitely be making these again.
Fraz Fraz
[email protected]These cookies were delicious! I made them for a holiday party and they were a big hit. They were easy to make and the flavor was amazing. I will definitely be making these again.
Thabiso Nkompolo
[email protected]These gingersnaps were a hit with my family! They were crispy and flavorful, with the perfect amount of spice. I followed the recipe exactly and they turned out perfectly. I will definitely be making these again.