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Ginger Snaps
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Ginger Snaps

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24
Author Pam - For the Love of Cooking

Equipment

  • Hand Mixer or Stand Mixer
  • Baking Sheet
  • Wire Cooling Rack

Ingredients

  • 2¼ cups of flour
  • 2 tsp ground ginger
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp cloves
  • ¼ tsp salt
  • ¾ cup unsalted butter softened
  • 1 cup of brown sugar
  • 1 egg room temperature
  • 1 tbsp water
  • ¼ cup molasses
  • 2 tbsp white sugar

Instructions

  • Preheat the oven to 350 degrees.
  • In a bowl, sift together the flour, ginger, baking soda, cinnamon, cloves, and salt then set aside.
  • In a large bowl, cream the butter and brown sugar until light and fluffy with a hand mixer or stand mixer, about 2 minutes.
  • Beat in the egg, then add water and molasses and mix thoroughly.
  • Gently stir the dry mixture into the molasses mixture.
  • Shape the dough into balls, then roll them in the two tablespoons of white sugar.
  • Place the cookies about 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  • Bake for 8-10 minutes.
  • Allow cookies to cool on the baking sheet for 5 minutes.
  • Place the cookies on a wire cooling rack to finish cooling. Enjoy.