Friday, December 25, 2015



Merry Christmas!  I pray you are celebrating the birth of Jesus with family and friends!
These really were the BEST gingersnaps I have made or tasted.  They were very easy to make, too. 

2⅛ cups flour
1 tablespoon ginger
2 teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon salt
¾ cup unsalted butter, room temperature
1 cup white sugar
1 large egg
¼ cup molasses
extra white sugar (for rolling dough balls before baking)

Beat butter with mixer 'til creamy. Mix in sugar gradually. Add in egg and molasses.

Separately, sift together (or mix well with a fork): flour, ginger, baking soda, cinnamon and salt.
Stir flour mixture into wet ingredients.

Form into 1½ inch round balls. Roll in extra granulated sugar.

Place 2 inches apart on ungreased baking sheet or parchment paper.

Bake 8 minutes @ 350 degrees or 'til tops are round and cracked. They might still be slightly puffy.

Remove from the oven and whack the pan hard on the counter or stovetop. (Yup.) The middle will fall and they'll be flat and crackly. Just like a good gingersnap ought to be.

No comments:

Post a Comment