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!

~enjoy