Chewy Gingersnaps
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Recipe type: Cookies
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Cook: 
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A classic, chewy, ginger-cinnamon cookie.
Ingredients
  • ¾ cup butter or margarine
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 egg
  • ¼ cup fancy molasses
  • 2 cups all purpose flour (or substitute half whole wheat)
  • 2 tsp baking soda
  • ¼ tsp salt
  • 2 tsp ginger
  • 2 tsp cinnamon
  • Sugar for rolling cookies in
Instructions
  1. Preheat oven to 350 degrees.
  2. In large bowl, cream together butter and sugar until light and fluffy. Beat in egg and molasses.
  3. In separate bowl, combine flour, soda, salt and spices. Blend dry ingredients into creamed mixture.
  4. Shape dough into 1" balls and roll in sugar. Place 2" apart on greased or parchment paper-lined cookie sheets. Bake for 8-10 minutes, or until edges are golden. (Don't overbake - cookies should be slightly soft when removed from oven.)
  5. Cool on baking sheet a few minutes before removing to racks to cool completely. Store in an airtight container at room temperature for 5 days (plastic container if you want them to stay chewy, glass if you prefer crispy cookies). These can also be frozen for 3-6 months.
Recipe by Hidden Ponies at https://hiddenponies.com/2011/05/perfect-gingersnaps/