Ginger Snap Cookies
Soft and chewy Ginger Snap cookie, perfect for the holidays.
Ingredients
Ingredients for Cookies
- 1 cup sugar
- 3/4 cup butter
- 1/4 cup molasses
- 1 large egg
- 2 1/4 cup flour
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp all-spice
Ingredients for Rolling
- 2 tbsp sugar
Instructions
- In a large bowl cream together the butter and the sugar. Beat for 5 minutes.
- Add eggs and molasses and beat on high until light and fluffy
- In a separate bowl, whisk together all dry ingredients, flour, baking soda, cinnamon, ginger, allspice, nutmeg, and salt.
- Gradually add the dry ingredients to the butter mixture. Mix until combined completely.
- Cover dough with plastic wrap and chill for 30 min- 1 hour
- Preheat the oven to 350 degrees and prepare baking sheet by lining it with parchment paper.
- Prepare a small bowl with 2 tbsp of sugar for rolling the cookies in.
- Using a medium cookie scoop, shape the dough into approx. 1″ balls. Roll each cookie in sugar and place on baking sheet about 2 inches apart.
- Bake for 9-10 minutes or until just set. The cookies will puff up in the oven and will flatten when cooking.
- Let cookies stand on the baking sheet for 3 minute before transferring to a cooling rack to cool completely.