Absolutely The Best Ginger Snap Cookies |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 32 |
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These are without a doubt the BEST Gingersnap Cookies I have ever tasted. I have made them for years, and open hands are always waiting when they come out of the oven! They are YUMMY! Ingredients:
2 sticks unsalted butter, room temperature |
1 cup firmly packed dark brown sugar (have used light brown) |
1 cup granulated white sugar |
1/2 cup molasses (i use grandma's) |
1 large egg |
3 cups unbleached all-purpose flour |
2 teaspoons baking soda |
2 * tablespoons* ground ginger (yes, tablespoons ) |
1 teaspoon ground cinnamon |
1/2 teaspoon ground allspice |
1/2 teaspoon salt |
pinch ground cloves |
1 teaspoon vanilla extract |
note: have made these in a food processor |
Directions:
1. In large mixing bowl, with mixer cream softened butter, brown and white sugars, molasses, vanilla
2. When mixed well, add egg, beat until smooth
3. In medium-sized mixing bowl, whisk together flour, baking soda, ginger, cinnamon, allspice, salt, cloves
4. Set mixer at lowest speed
5. Add whisked dry ingredients
6. Mix well
7. I use a level cookie scoop, or generous tablespoons and scoop dough onto a cookie sheet (I use cookie sheet with air for these)
8. I mound 3 rows of 3, without crowding
9. You can use parchment paper (I have, but don't always use it) It is just quicker if you are in a big hurry
10. Bake at 375 for about 10 minutes
11. Cookies will first plump up as they spread, but then will deflate and become flat, and once this happens, they are done
12. NOTE: I sometimes open the oven door, once they plump up, and gently tap them with the bottom of a fork. Then close oven door, and continue cooking. These cookies look crackled like a map when done. I gently remove them from cookie sheet with metal spatula and place them on wire rack to cool.
13. THEY ARE DELICIOUS!! ENJOY.
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