CLASSIC CHEWY GINGERSNAP (GINGER MOLASSES) COOKIES

This recipe is adapted from an old Manitoba community cookbook with little instruction. I get a lot of great inspiration from these types of cookbooks, but there are many instances where there are no defined ingredient quantities or bake times listed.






Ingredients

  • 1 cup white sugar
  • ¾ cup (6 oz.) unsalted butter, softened
  • ½ cup pure fancy molasses, room temperature
  • 1 egg
  • 2¼ cup all purpose flour
  • 2 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground allspice
  • ½ tsp salt
  • Topping
  • ¼ cup white sugar




INSTRUCTIONS

  1. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
  2. Using a electric or stand mixer at medium speed, cream together the butter and sugar until fluffy. Add the egg and molasses until well combined.
  3. In another bowl, whisk together the flour, baking soda, and spices well. Reduce the mixer to low speed, and slowly add the flour mixture into the wet ingredients, scraping down the sides of the bowl if necessary. Increase the speed to medium speed to combine the ingredients into a soft, uniform dough.
  4. Scoop out one tablespoon of dough, form a ball with the palms of your hands, and roll the ball in sugar. Place the dough balls at least two inches apart on the baking sheet, making 32 cookies. DO NOT flatten the balls.
  5. Bake for 9-11 minutes. The cookies will be soft and flattened. As they cool, the cookies will harden on the outside. Let cool before eating.
recipe adapted >>>>>  here

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