Gingersnap Cookies
Laura
ingredients
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 1/3 cup molasses
- 2 eggs
- 2 3/4 cups flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
directions
- 1
Cream butter, brown sugar, 1/2 cup of the granulated sugar and molasses in a large bowl with an electric mixer on medium speed for about 3 minutes. Beat in eggs until smooth; set aside. Combine flour, baking soda, cinnamon, ginger, red pepper, cloves and salt in a medium bowl; beat into the butter molasses mixture until smooth.
- 2
Divide dough into 6 portions; roll each portion into 1 inch wide cylinders, wrap in wax paper. Chill cylinders 2 hours.
- 3
Pour remaining sugar into a small, shallow bowl. Cut each cylinder into 1/2 inch thick slices; dip both sides of cookies in the sugar. Place on parchment-lined baking sheets.
- 4
Bake until firm, 10-12 minutes. Cool on wire racks.
notes
I found this recipe in the newspaper.
Source: Laura
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