Gingersnaps

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Gingersnaps

Makes 3 dozen

 
3/4 cup unsalted softened butter

1 cup sugar

1 large egg, well beaten

1/4 cup molasses

2 cups sifted flour

1 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons ground ginger

1 teaspoon cinnamon

1 teaspoon freshly ground nutmeg

1 teaspoon ground cloves

White coarse sanding sugar for rolling the cookie balls


Preheat oven to 350F or convection oven to 325F

Cream the butter, sugar and egg together then beat in the molasses. In a separate bowl sift all the remaining ingredients together except the coarse sugar. Mix well. Cover and chill several hours or overnight.

Use your hands to roll the dough into 1-inch size balls and coat them in the coarse sugar.

Place them on parchment lined baking sheets about 1 inch apart. Bake for 12-15 minutes or until nicely browned. Cool on baking sheets then transfer to cooling rack.

When completely cool, wrap the cookies in press n seal and then place in sealed plastic bags. Freeze. Or just give in and eat them. Either way they are delicious and crunchy.

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