These old fashioned Ginger Snap Cookies are great at any time of the year, but for me have a special Christmas nostalgia. They become crispier, the longer they are baked, and to me, have always tasted incredible with a tall glass of milk.
This gingerbread dough is great for use to make gingerbread houses and tree ornaments too; split the mixed batch of dough into two and wrap in shrink wrap before chilling. Then allow to return to room temperature before rolling out to make your shapes.
Ginger Snap Cookies Recipe
INGREDIENTS:
- 3/4 cup (170 gm – 6 oz) softened butter
- 1 cup (lightly packed) (175 gm – 6 oz) light brown sugar
- 1 large egg
- 1/2 (2 ml) salt
- 1/4 cup (85 gm – 3 oz) molasses
- 2¼ cups (280 gm – 10 oz) all purpose flour
- 2 tsp (10 ml) baking soda
- 1/4 tsp (1-2 ml) ground cloves
- 1 tsp (5 ml) ground cinnamon
- 1 tsp (5 ml) ground ginger
METHOD:
Cream the butter and brown sugar together until soft and fluffy.
Beat in egg, salt and molasses until thoroughly mixed, be sure to scrape the sides of the bowl to ensure even mixing.
Sift dry ingredients together in a separate bowl.
Gradually mix the dry ingredients into the batter until well-blended.
Chill for at least two hours (overnight is best).
Preheat oven to 350°F or 180°C
Roll dough into walnut sized balls (3/4″ – 2cm) and place on a greased cookie sheet.
Flatten slightly with the base of a glass dipped in white sugar.
Bake for 12 to 15 minutes.
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