Cracked Gingersnap Cookies |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 84 |
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This is a chewy gingersnap and oh so yummy! The longer you bake them the crispier the cookie will be, but I like mine slightly crispy on the outside and chewy in the middle! Based on a recipe from . Try out Lemon Poppyseed Cheesecake Cupcakes using this recipe. Ingredients:
2 cups sifted all-purpose flour |
1 tablespoon ground ginger |
2 teaspoons baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
3/4 cup butter, room temp, can use shortening if you prefer |
1 cup white sugar |
1 egg |
1/4 cup dark molasses |
1/3 cup cinnamon sugar |
Directions:
1. Preheat oven to 350 degrees.
2. Sift the flour, ginger, baking soda, cinnamon and salt into a mixing bowl Stir the mixture to blend evenly and sift a second time into another bowl.
3. Place the butter into a mixing bowl and beat until creamy, gradually beat in the white sugar.
4. Beat in the egg and dark molasses.
5. Sift 1/3 of the flour mixture into the butter mixture; stir to blend.
6. Sift in the remaining flour mixture and mix together until a soft dough forms(do not overmix).
7. Roll dough into 1 diameter balls between your hands.
8. Roll each ball in cinnamon sugar or just sugar, and place 2 apart on an ungreased baking sheet.
9. Bake until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.
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