Snappy Ginger Cookies

Snappy Ginger Cookies
It’s funny the number of people who have tried these cookies thinking that they don’t like ginger cookies… and they end up loving these! They are especially good while they’re still warm (of course), but I equally love them with some vanilla ice cream or frozen yogurt sandwiched between two of them. I hope you’ll give my recipe a try!

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ginger, ground
1 teaspoon cinnamon, ground
1 teaspoon clove, ground
1 cup sugar
3/4 cup butter, softened
1/4 cup molasses
1 whole egg
1/3 cup sugar, to roll cookies in

Preheat oven to 375 degrees. If you are not using a silpat, lightly grease a baking sheet.  Set aside.

In a medium bowl add the flour, baking soda, salt, cinnamon, ginger and cloves.  Set aside.

In a large bowl cream the sugar, butter and molasses.  Add the egg and continue to combine.  Add the dry ingredients and mix until you create a soft dough.

Roll dough into 1 inch balls.  I like to use a small scoop to make all the cookies the exact same size.  Coat with sugar and place on baking sheet.  Bake for about 12 minutes, or just until the tops start to crack.  Remove from oven and cool on rack.


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3 Responses to Snappy Ginger Cookies

  1. Lisa says:

    Ginger cookies are definitely my favorite cookie, especially after lunch with a hot cup of coffee. I’m printing this one out for my cookbook, thanks for sharing!

  2. Anita Menon says:

    Apart from the chocolate chip ones, these are my favourite. I remember them being my best friends, during my early pregnancy days:-)

    I have always been on the look out for this recipe but never got around getting a reliable one. This one looks beautiful and I have a feeling it might be the one I wanted.

    Thanks for sharing.

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