Ginger Snaps

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.

Ginger Snaps
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        egg
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!

Remove from oven and let cool on a wire rack. Cook, Eat, Laugh…Claudia


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