Molasses Ginger Snaps
Pour a tall glass of milk and enjoy one of these spicy cookies!Plan Ahead Note: the butter and egg need to be brought to room temperature.
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 2 Tablespoons ground ginger
- 2 teaspoons ground cinnamon
- ¾ cup unsalted butter softened to room temperature
- 1 cup sugar
- 1 egg at room temperature
- ¼ cup molasses
Instructions
- Preheat the oven to 350°.
- Line 2 cookie sheets with parchment paper.
- Blend together the flour, baking soda, ginger, and cinnamon and set aside.
- Cream the butter and sugar with a mixer until light and fluffy.
- Add the egg and continue to beat until well blended.
- Add the molasses and beat until smooth. Scrape down the sides of the bowl.
- Add the dry ingredients to the dough, a little at a time, stopping to scrape down the sides of the bowl two more times. Mix until smooth.
- Drop dough by Tablespoons onto the cookie sheet.
- With the bottom of a juice glasses dipped in granulated sugar, gently press the cookies to flatten to 2" in diameter.
- Bake for 10-12 minutes or until golden brown. Let cool on cookies sheet for a few minutes, then move to wire racks to cool completely.