CCW; Ginger Snap Cookies


They’re not as cute as little men, but still taste pretty damn good!

Ironically, I’ve never been a huge gingersnap/gingerbread cookie person. I’ve always thought them too crunchy or too spicy. So I set myself a challenge to find the perfectly soft, not too spicy ginger-not-really-snap-cookies.

Ginger Snap Cookies

1/2 cup butter, softened

1/2 cup brown sugar

1 egg

1 1/2 tsp vanilla extract

1/4 cup molasses

1 3/4 cup flour

1/2 tsp baking soda

1/4 tsp salt

2 tsp ground ginger

1 tsp cinnamon

1/8 tsp ground cloves

1/8 tsp ground nutmeg

1/4 cup sugar

Now I know that looks like a very long, very complicated recipe list but I promise, it’s not terribly difficult. To start with, cream your butter and brown sugar together. Add your egg, vanilla, and molasses and mix until smooth. In another bowl, combine the flour, baking soda, salt, and spices and stir until thoroughly mixed. Then little by little, mix your wet and dry ingredients together until smooth and refrigerate for two hours. Once your two hours are up, roll the dough into 1 inch balls and roll in white sugar, then bake for 8-9 minutes at 350 degrees Fahrenheit.





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