These soft gingersnap cookies are the perfect blend of warm spices and sweetness. They have a chewy texture and make for a delightful treat during the holiday season or any time you crave a comforting cookie.
Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1/4 cup molasses. 1 large egg. 2 1/4 cups all-purpose flour. 2 teaspoons baking soda. 1/4 teaspoon salt. 1 teaspoon ground ginger. 1 teaspoon ground cinnamon. 1/2 teaspoon ground cloves. 1/4 cup granulated sugar for rolling.
Instructions: Put the softened butter and 1 cup of granulated sugar in a large bowl and mix them together until they are light and fluffy. Add the egg and molasses to the butter mixture and keep mixing until everything is well mixed. Mix the flour, baking soda, salt, ginger, cinnamon, and cloves together in a different bowl using a whisk. Add the dry ingredients to the wet ones one at a time, mixing only until the dough comes together. Put the dough in the fridge for at least an hour with plastic wrap over it. Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Using your hands, shape the dough into 1-inch balls. Coat each ball with the last 1/4 cup of granulated sugar. Leave some space between the dough balls when you put them on the baking sheet that has been prepared. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are set but the middles are still a little soft. After taking the cookies out of the oven, let them cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way down. With a hot cup of tea or coffee, enjoy your soft gingersnap cookies!
Prep Time: 15 minutes
Cook Time: 10 minutes
york builders association job fair