Soft Baked Ginger Snap Cookies
A classic ginger snap cookie, with a chewy texture and a crunchy sugary topping.
Servings 2 dozen
Ingredients
- ¾ cup butter softened
- 1 cup sugar
- 1 large egg
- ¼ cup molasses
- 2¼ cup all purpose flour
- 2 tsp ground ginger
- 1 tsp baking soda
- ¾ tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp salt
- Additional sugar
Instructions
- Preheat oven to 350°
- In a large bowl cream butter and 1 cup sugar using an electric mixer on low speed until fluffy.
- Add in egg and molasses and continue to mix until combined.
- In a medium bowl mix together flour, ginger, baking soda, cinnamon, cloves and salt.
- Gradually add in flour mixture to wet ingredients until combined.
- Pour about ⅓cup of sugar onto a small plate or shallow baking dish.
- Roll dough into 1- inch balls then roll in sugar.
- Place onto ungreased baking sheets.
- Bake on the center rack for about 10-12 minutes.
- Cool on baking sheet for about 5 minutes before transferring to a wire rack until cooled completely.
- Store in an airtight container.
Notes
This recipes was adapted from Taste of Home.