Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the kale domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/wp-includes/functions.php on line 6121
Molasses Ginger Snaps - Cooking with Tami
Go Back

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.
Print Recipe
Servings: 2 dozen cookies
Course: Dessert
Ingredients Method

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

Method
 

  1. Preheat the oven to 350°.                  
  2. Line 2 cookie sheets with parchment paper.
  3. Blend together the flour, baking soda, ginger, and cinnamon and set aside.
  4. Cream the butter and sugar with a mixer until light and fluffy.
  5. Add the egg and continue to beat until well blended.
  6. Add the molasses and beat until smooth.  Scrape down the sides of the bowl.
  7. 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.
  8. Drop dough by Tablespoons onto the cookie sheet.
  9. With the bottom of a juice glasses dipped in granulated sugar, gently press the cookies to flatten to 2" in diameter.
  10. 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.