Yesterday, my daughter called and hinted that she has not had my Ginger Snap Cookies in such a long time. Sensing an urgent request from a homesick college freshman, I immediately set out to bake a batch to send to her. Here’s a recipe that unites the perfect amount of spice within a crisp, yet soft treat.
Servings: 20 Prep Time: 20 minutes Cook Time: 8 minutes
¾ cup butter, room temperature
¾ cup dark brown sugar, packed
¼ cup dark molasses
1 teaspoon pure vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon sea salt
few shakes of ground cloves
few shakes of ground nutmeg
1/2 cup sugar
Preheat oven to 350* F. Line two cookie sheets with parchment paper or silicone mats.
Combine butter, brown sugar and molasses in a large mixing bowl. Beat well with an electric mixer on high speed until fluffy. Beat in egg and vanilla
Stir flour, baking soda, spices and salt in a separate bowl. Add to batter and beat on very low speed, just until mixed.
Shape dough into 1-inch balls and roll in sugar. Place on cookie sheet – pressing to flatten slightly. Bake for 8 to 10 minutes, until the edges just turn brown. Do not overbake!