Thursday, January 6, 2011

Gingersnap Cookies

These cookies are chewy and soft, with nicely cracked tops and a bit of crunch from the sugar coating. They are a staple around my house at Christmas time! This recipe makes a lot of cookies because my mom usually makes them to give away as gifts or to put out at holiday parties. If you have lots of extra cookies then they freeze really well for longer storage and they are also a great cookie for mailing too. 


1 and ½ cups butter
1 and ½ cups white sugar, plus extra for rolling
2 eggs
½ cup molasses
4 cups all purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
2 tsp. ground cloves
2 tsp. ground ginger


Preheat oven to 350 degrees F and place rack in center of oven. Line baking sheets with parchment paper or spray with non-stick cooking spray.

With a mixer, cream together the butter and sugar. Add the eggs and beat well. Add the molasses and beat until well combined.

Whisk together the flour, baking soda, cinnamon, cloves, and ginger. Add dry ingredients to wet ingredients and stir to combine.

Pour some white sugar onto a small plate. Pinch of Tbsp.'s of dough and roll them into balls, then roll or dip the tops of the balls in the sugar. Place on the prepared baking sheet and bake for 11-13 minutes. Cool on a wire rack.

*Recipe from Karen McMillan

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