Mrs. G’s Gingersnaps

Put away that bag of Betty Crocker gingerbread cookie mix and make these instead!  These cookies are crispy, yet soft and chewy and perfectly spiced – you won’t regret putting in a little more effort to make the real deal.   

INGREDIENTS

• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 cup sugar, plus more for rolling
• 1 egg
• 1/4 cup molasses
• 2 tsp baking soda
• 2 cups flour
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 tsp ginger
• 1 tsp cloves

HOW TO MAKE IT

• Cream the butter and sugar using an electric mixer
• Add in the egg and then stir in the molasses
• Sift together the dry ingredients and then add them to the wet mixture – mix well
• Roll the dough into small balls about 1 inch in diameter and then roll them in granulated sugar
• Place the cookie dough balls onto a greased or parchment paper lined baking sheet about 2 inches apart
• Bake at 350°F for 8-10 minutes
• Remove from sheet and cool on a rack -recipe yields about 3-4 dozen