GINGERSNAP COOKIES

Gingersnap Cookies image

I was following my mother's recipe for ginger snaps and realized I had used the wrong ingredients right away, so rather than throwing it out and starting over, I made my own recipe, and they turned out even better. I just had to share my 'mistake' with you all because I can't believe how good these are. They turned out so delicious, moist, and chewy. I hope you enjoy them.

Provided by Anonymous

Categories Desserts Cookies Gingersnap Recipes

Time 30m

Yield 36

Number Of Ingredients 11

Ingredients

1 cup butter, softened
1 cup white sugar
1 egg
¼ cup molasses
2 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground cloves
½ cup white sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Beat butter and 1 cup sugar together with an electric mixer in a large bowl until creamy. Add egg and beat until smooth. Stir molasses into the butter mixture until completely integrated.
Sift flour, baking soda, ginger, cinnamon, salt, and cloves together in a separate bowl; add to the butter mixture and mix until you have a dough. Divide and shape the dough into 36 balls.
Put 1/2 cup sugar in a wide, shallow bowl. Roll dough balls in sugar to coat and arrange onto a baking sheet.
Bake in preheated oven until beginning to crisp around the edges, 13 to 15 minutes.

Nutrition Facts : Calories 118 calories, Carbohydrate 16.8 g, Cholesterol 18.7 mg, Fat 5.3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3.3 g, Sodium 141.6 mg, Sugar 9.6 g