SNAPPY GINGERSNAPS
Another wonderful recipe from Emily Luchetti. I GUARANTEE these are the best gingersnaps you will ever taste. These cookies are a staple around here at Christmas. My Pastor begs me for a batch every year. I like to make the dough and freeze in logs, the slice and bake them when I need them.
Provided by P48422
Categories Dessert
Time 28m
Yield 3 1/2 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- On your mixer using the paddle attachment, beat the butter and sugar until light and creamy.
- Add the egg and the molasses and beat until incorporated.
- Scrape down the bowl, then add the remaining ingredients and mix on low speed until everything is combined.
- Do not overmix.
- Using about 1 tablespoon of dough per cookie, roll into balls and place them 2 inches apart on parchment lined pans.
- Bake until flat and evenly browned, about 13 minutes.
- Cool on the pan, the remove to a rack to finish cooling.
- These cookies are best the day they are baked, but will keep for several days.
- Note: You can make the dough ahead, roll into logs, freeze, then slice and bake when you need them.
- That's how I make them.
- Note #2: You can also dip these in chocolate, just half-way up the cookie, to dress them up.
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Amandong Abanke
[email protected]Yum!
Zeldria Bowman
[email protected]These are my go-to gingersnap recipe. They're always a hit with my friends and family. I love that they're not too sweet, and the molasses gives them a nice chewy texture. I usually double the recipe so I can have plenty to share.
Ivony Mwape
[email protected]I tried this recipe last weekend and it was a hit! The cookies were crispy and flavorful, with just the right amount of spice. I used a combination of ground ginger, cinnamon, and cloves, and they turned out perfectly. I also added a little bit of gr