Wednesday, January 12, 2011

Ginger Snap Cookies

These turned out soft and chewy

I guess I was thinking that they were going to be the hard crispy ones. Instead they ended up being rather moist and chewy. I personally enjoy the old fashion ones that have a little bit of a crisp snap to them. The family here seems to lean more favorably towards softer chewy cookies over the crispy ones ~ needless to say ~ this recipe won out with in this house hold although.... I think they should at least be renamed, 'Ginger Snaps with no snap.'

Gingersnap Cookies

  • 3/4 cup butter
  • 1 Tbsp. water
  • 1 cup sugar
  • 1/4 cup molasses
  • 1 egg
  • 2 tsp. baking soda
  • 2 cups flour
  • 1/2 tsp. cloves
  • 1/2 tsp. ginger
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  1. Melt butter in saucepan (or microwave oven), and let it cool.
  2. Beat in the sugar, molasses and egg.
  3. Mix dry ingredients in a separate bowl, and add to first mixture. Mix well and chill at least an hour until firm.
  4. Roll out onto lightly floured surface to about 1/8" thickness and cut out with cookie cutter. Sprinkle tops with sugar and bake at 375 degrees about 8 minutes.

One batch of ginger snap cookies served with a tall cold glass of milk + your families favorite board game will = a fun evening around the table with the whole family!


1 comment:

Connie said...

We love ginger snaps whether they are crisp or soft and chewy. Yours look yummy! Love the new look of the blog.


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