These turned out soft and chewyI 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.'
- 3/4 cup butter
- 1 Tbsp. water
- 1 cup sugar
- 1/4 cup molasses
- 1 egg
- 2 tsp.
- 2 cups flour
- 1/2 tsp. cloves
- 1/2 tsp. ginger
- 1 tsp. cinnamon
- 1/2 tsp. salt
- Melt butter in saucepan (or microwave oven), and let it cool.
- Beat in the sugar, molasses and egg.
- Mix dry ingredients in a separate bowl, and add to first mixture. Mix well and chill at least an hour until firm.
- Roll out onto lightly floured surface to about 1/8" thickness and cut out with . 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!