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Thursday, September 01, 2005

Chewy Ginger Snaps

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Source: The Ginger People

1/2 cup butter, softened
1 cup sugar
1/4 cup molasses
1 egg
2 teaspoons baking soda
2 1/4 cups flour
1/2 teaspoon ground cloves
1 teaspoon ground ginger
2 teaspoon cinnamon
1/2 teaspoon salt
3 ounces crystallized ginger, chopped coarsely

Instructions: Preheat oven to 375°F. Combine softened butter, sugar, molasses and egg. Using a mixer, beat well. Sift dry ingredients together. Add to wet mixture. Stir until just combined. Stir in crystallized ginger. Form 1 inch balls. Roll in granulated sugar. Place on greased cookie sheet, 2 inches apart. Bake 8-10 minutes. Makes 3 dozen cookies.

I talked about these HERE.

4 comments:

  1. Mmm, these are one of my top favorite cookies!! They look so yummy!

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  2. what a perfect picture!

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  3. Tarah - I'm not a big ginger snap fan, but I LOVE these cookies. Perfect texture - nice and chewy.

    Celine - Thanks. :)

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  4. Anonymous2:04 PM

    This is an awesome ginger snap recipe. I couldn't find my recipe, so I went online to search for one, and found your site - the picture is what did it - I had to try them. I didn't even add the crystallized ginger as I didn't have any, and these are delicious. Crispy on the outside, slightly chewy in the middle and full of good spicy flavor. I love them.

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