Gingersnaps
Baked Goods, Cookies, Desserts, Holiday
Ingredients
9.5 oz. flour
1 1/2 tsp. baking soda
1 T. ginger
1/2 tsp. cinnamon
1/2 tsp. clove
1/2 tsp. nutmeg
1/2 tsp. kosher salt
7 oz. brown sugar
5 oz. melted butter and/or margarine
3 oz. molasses
1 large egg
small bowl of granulated sugar
Description
This recipe is largely by weight, so you will need a scale.
Directions
Melt butter and allow to cool a bit. Cream together wet ingredients.
In another bowl, mix together dry ingredients. Slowly add dry into wet until mixed.
Cover and let sit for 30 minutes at room temperature.
Preheat the oven to 350.
Scoop 1 inch sized balls into your sugar and roll gently to coat.
Place on a lined cookie sheet approximately 2 inches apart.
Bake for 10-12 minutes. Let sit for 5 minutes before moving to a cooling rack.
Notes
*The original recipe calls for the temperature to be 375. This burned my cookies, so I changed it to 350. If your cookies seem to be gooey after 12 minutes, you can turn it back up.