I love gingersnaps but they are often a very crunchy, hard cookie. I like a soft gingersnap so I decided to try them myself. They turned out much softer than I had anticipated which was great. I like a lot of ginger flavor so I was pretty liberal with the powder. For a little variety you can throw in a teaspoon orange zest or a drop of orange extract to change things up. This is a very soft and savory cookie recipe for the holidays!
Gingersnap Cookies
(Makes 3 Dozen)
Printable Version
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup butter, room temperature
- 1 cup packed brown sugar
- 1 egg
- 1/4 cup molasses
Directions:
1. Mix the flour, baking soda, ginger, cinnamon, cloves and salt in a bowl.
2. Cream the butter and brown sugar.
3. Mix in the egg and molasses.
4. Mix the dry ingredients into the wet.
5. Drop with a tablespoon onto an ungreased baking sheet.
6. Bake in a preheated 350F oven for 8-10 minutes.