Monday, December 22, 2014

Soft Molasses Gingersnaps

One year, one of my awesome neighbors delivered a plate of these gingersnaps. And oh boy, they were the best gingersnaps I'd ever had. Soft, chewy and delicious. My whole family loved them. So naturally, I begged asked her nicely for the recipe, and she was kind enough to share. I did tweak it just a tad, using half white and half brown sugar instead of all white sugar. The recipe also has a range for the amount of cloves, and I use the maximum amount.

Soft Molasses Gingersnaps
1/4 c. softened butter
1/2 c. brown sugar
1/2 c. granulated sugar
1/4 c. molasses
1 egg
1 tsp. baking soda
1/4 t. sea salt
1 heaping tsp. cinnamon
1/2 - 1 tsp. ground cloves
1 tsp. ginger
2 c. flour
1/3 c. granulated sugar for rolling

 Preheat oven to 375 degrees F. In a large mixing bowl, beat the butter and sugars together until creamy. Blend in molasses and egg. Combine dry ingredients together in a smaller bowl, then add all at once to wet ingredients. Mix well. Form dough into 1" balls (makes a small cookie) and roll in granulated sugar. Place balls on a lightly greased cookie sheet. Bake for 8 minutes for a soft & chewy cookie. For a crispier cookie, bake 10 minutes. Makes about 4 dozen.

***For all the diabetics out there, two of these cookies made from 1" balls costs a total of 23 carbs.

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