There are a few staple cookies one must always have in their cookie repertoire, and in my book Gingersnaps are part of that repertoire.
After making my Gabriel’s Favorite Cheesecake with hard crunchy ginger cookies, I found myself craving a batch of soft aromatic scratch made Gingersnaps. They are so easy, so tempting, and so satisfying!
1 cup butter 1 cup brown sugar ¼ cup molasses Cream together, then add 1 egg mixing until fluffy
Add: 2 ¼ cups flour 2 teaspoons baking soda 1 teaspoon ground ginger 1 teaspoon ground cinnamon ½ teaspoon ground cloves ½ teaspoon salt
Roll into 1oz balls and coat in granulated sugar Bake at 350°F, 7-9 minutes Cool on wire rack