Recipe by Kayley from the Kitchen Maccabe: https://www.thekitchenmccabe.com/2014/09/30/soft-chewy-gingersnap-cookies/
Time: 30 min
Servings: 27 cookies
Rating: 4.5/5
INGREDIENTS
1/2 cup butter, melted and cooled
1/2 cup brown sugar
1/3 cup molasses
1 egg
1 tbs ginger, minced
2 cups flour
2 tsp baking soda
1.5 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
INSTRUCTIONS
1. In large bowl, combine butter, brown sugar, and molasses. Add in the egg and ginger, mix well.
2. In another bowl, combine flour, baking soda, ground ginger, ground cinnamon, ground cloves and salt.
3. Slowly pour in flour mixture to the molasses mixture. Mix until well combined.
4. Shape each cookie with a 1 tbs scoop and placed and a baking sheet with non stick mat. Place cookies 2″ apart.
5. Place the baking sheet into the freezer for 5min to allow to dough to firm. Preheat oven to 350 deg F.
6. Bake for 12 min. Cookies will firm up as they cool.
Thoughts
Soft, chewy, and gingery.
