Classic Gingersnap Cookies
Classic Gingersnap Cookies
Melanie Richtman
Perfect Dinner Recipe
Products used: Large Stainless Steel Cookie Sheet
Products used: Large Stainless Steel Cookie Sheet
Ingredients
- ¾ cup of butter, room temperature
- 1 cup of granulated sugar
- 1 egg
- ½ cup of molasses
- 2 ½ cup of flour
- 2 teaspoons of baking soda
- 2 teaspoons of ground ginger
- 1 teaspoon of cinnamon
- ½ teaspoon of salt
- Additional granulated sugar for topping
Directions
- Preheat the oven to 350 degrees fahrenheit.
- In a mixing bowl, use a hand or stand mixer to mix together the butter and granulated sugar, then add in the egg.
- Mix in the molasses.
- Then, add in the flour, baking soda, ginger, cinnamon, and salt and mix well.
- Shape the dough into 1.5 inch balls and roll in the additional granulated sugar topping.
- Place on your stainless steel baking sheet and bake for 10-12 minutes or until the edges are golden brown but the centers are still a little soft.
