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Chewy and Tender Gingersnap Cookies

Posted By Cristina for Teenie Cakes On In Cookies & Treats,Desserts,fall,winter | Comments Disabled

Chewy and Tender Gingersnap Cookies

Chewy and Tender Gingersnap Cookies
Makes about 4 dozen cookies
Ingredients
  • 1 cup packed brown sugar
  • ¾ cup unsalted butter, melted
  •  
  • 1 large egg
  • ¼ cup molasses
  •  
  • 2 ¼ cups all-purpose flour
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  •  
  • ¼ cup sugar
Method
  1. In a large mixing bowl, beat brown sugar and melted butter until blended. Add egg and molasses.
  2. In a medium-sized mixing bowl, combine the flour, ginger, baking soda, cinnamon, and cloves. Add the dry ingredients to the brown sugar mixture in 2-3 batches, mixing well. The dough will be stiff.
  3. Cover with plastic wrap and refrigerate for at least 2 hours.
  4. Preheat oven to 350° and prepare baking sheet with either non-stick cooking spray or line with a silicone baking mat.
  5. Place the 1/4 cup of sugar in a shallow dish.
  6. Shape dough into 1-inch balls and roll in the sugar. Place dough balls at least 2-inches apart on the baking sheet.
  7. Bake for about 10 minutes or until set. Cool a couple of minutes on baking pan and then transfer cookies to a wire cooling rack. © Images & content: Cristina A-Moore for TeenieCakes.com.
Teenie Notes
  • You can refrigerate the cookie dough overnight. The dough will be quite stiff so before you’re ready to bake these up, remove the dough from the refrigerator and let sit at room temp for at least 20 minutes or until dough is easy to handle.
  • For the holidays, roll the dough in tinted sugar that match the occasion.
  • Before baking, you may optionally slightly flatten each cookie with the palm of hand.
source modified from Taste of Home