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GINGERSNAPS
Servings
:
32
cookies
Author
:
Susan Murray, www.awomancooksinasheville.com
Ingredients
¾
c
butter
1
cup
sugar
¼
molasses
1
egg
2
c
flour
2
tsp
baking soda
½
tsp
ground cloves
2
tsp
cinnamon
½
tsp
salt
1
cup
chopped candied ginger
½
c
Demerara sugar
Instructions
Beat the butter, molasses, sugar and eggs for two-four minutes in a mixer until light and fluffy.
With a fork, whisk together the flour, baking soda, salt and spices until they are blended.
Add the flour mixture to the creamed butter and mix well.
Stir in the candied ginger.
Cover and refrigerate for at least an hour.
Preheat oven to 375 degrees.
Line your cookie sheets with parchment paper or grease well.
A tablespoon at a time, form the dough into small balls.
Put the Demerara sugar into a small bowl.
Roll the ball of cookie dough in the sugar until they are covered all over.
Place the balls of dough on your cookie sheet about 2” apart. The dough will spread.
Bake 8-10 minute until the cookies have risen and set.
Remove the trays from the oven and let cool for 1-2 minutes until the cookies have firmed enough to remove them to a rack to finish cooling