Gingersnaps

Gingersnaps

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Ingredients

3/4 cup butter, softened at room temperature
2 cups sugar
2 eggs
1/2 cup molasses
3 3/4 cups flour
1 1/2 tsp baking soda
1 Tbsp ground ginger (and a bit more, if you like them spicy)
1/2 tsp cinnamon
generous pinch salt

Directions

Preheat the oven to 325 degrees, grease or line several cookie sheets.

Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, and then the molasses. Beat until well combined.

In a separate bowl, sift together the flour, baking soda, dried ginger, cinnamon and salt. Fold these dry ingredients into the butter mixture until just combined (i.e. until the streaks of dry ingredients just disappear). Form the dough into 3/4 round balls, and place on cookie sheet. Bake about 12 minutes. If you want gooey cookies, remove from the oven and place on a rack when they can just barely hold their shape enough for you to remove them (a touch under 12 minutes). For crisp snappy cookies, bake until the cookie firmly holds its shape when removed from the sheet (13+ minutes). Remove to a rack to cool. The cookies will have puffed in the oven, but will sink and flatten as they cool down. Eat until sick.