Ingredients
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2 1/4 cups (288 g) All-purpose flour
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2 tsp (4 g) Ground ginger
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1 tsp (6 g) Baking Soda
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3/4 tsp (2 g) Ground cinnamon
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1/2 tsp (2 g) Ground cloves
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1/4 tsp (2 g) Salt
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3/4 cups (softened) Butter unsalted
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1 cup (198 g) Granulated sugar
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1 Egg
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1 TBSP Water
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1/4 cup Molasses
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Sugar for rolling
Directions
My last boss at work was a huge ginger snap cookie fan, he would buy boxes of them every week. He has retired but I would have loved for him to have tried these to get his opinion. These are such a great fall cookie that just fills the home with scents of cinnamon, cloves, and ginger. All I want is a fire blazing in my fireplace, a glass of milk and 4 of these cookies to make me feel warm inside.
Adapted from Six Sisters Stuff
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Steps
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1
Done
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Pre heat the oven to 350°F |
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2
Done
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Weigh or measure into a bowl flour, salt, cinnamon, ginger, baking soda, and cloves. You can either whisk these together or sift them into another bowl. Set aside. |
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3
Done
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In a stand mixer whip (I used speed 6) together butter and sugar till light and fluffy. Stop the mixer and scrape down the sides and add the egg. Beat till blended. Lower the speed and add the water and molasses and mix till blended. |
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4
Done
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Add the flour mixture and mix till blended. I put the dough in the refrigerator for about 1/2 hour so it was not too soft. |
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5
Done
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I use a OXO Good Grips Cookie Scoop small to get a good size 1" ball. Roll in the sugar and place on cookie sheet lined with parchment paper or silicone-sheet. |
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6
Done
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Bake for 8-10 minutes at 350°. I allowed them to stay on the cookie sheet for a couple of minutes till I move them to the cooling rack to cool. |
2 Comments Hide Comments
how to print just recipe without all four pages?
I just had someone cut down the print out. Try again and let me know if it is less pages.