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There are many recipes  for ginger spiced cookies. A few years ago I found this particular one in the newspaper and have baked it every Christmas season since. They have been so popular this year that I have made three batches!

Ginger Snaps

3/4 cup unsalted butter, at room temperature

2 cups white sugar

2 eggs

1/2 cup fancy molasses

2 teaspoons white vinegar

3  3/4 cups all-purpose flour

1  1/2 teaspoons baking soda

1 tablespoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon Kosher salt

Sprinkles

Cream the butter and sugar together. Mix in the molasses, eggs and vinegar.

In a separate bowl whisk together the flour, baking soda, spices and salt. Then mix into the butter mixture, making three additions. The dough will be soft and sticky.

Roll dough into 3/4 diameter balls between the palms of your hands, dipping into a saucer of sprinkles, before placing on a parchment lined baking sheet. Use your hand to flatten the balls slightly. (Tip: Have a pan of cold water, and a hand towel ready so that you can clean your hands when they get too sticky.) 

Bake in a preheated 325 degree F oven about 12 minutes. Cool the ginger snaps for 10 minutes on the baking sheets, before transferring to wire racks. (Tip: Bake two sheets at a time, trading their position halfway through the baking time.) 

These cookies freeze well. This recipe makes about 90 cookies, great for gifts!

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