What not to eat: The best Gingersnap Cookies on earth - Recipe

>> Jan 5, 2012

 This recipe is from Company's Coming's "Most Loved Cookies" - and they don't lie. I truly think the key to these cookies is in the timing. 10 minutes at 350, no more! They come out slightly crispy on the edges, and soft throughout. If you're crazy like me, you might add some leftover dark chocolate chips to the batter. I happen to think chocolate and ginger is a fantastic combination! I also used brown sugar instead of white sugar. Not sure if that made a big difference, but I recommend trying it. I also left out the *sugar for rolling the dough in before baking - I figure cookies are sugary enough, but it does make them prettier.


3/4 c Butter, softened
1 cup granulated or brown sugar
1 large egg
1/2 cup fancy mild molasses

2 1/2 cups all purpose flour
2 tsp Baking soda
2 tsp Ground ginger
1 tsp Ground cinnamon
1/2 tsp Salt

1/4 cup Granulated sugar (optional)


Cream butter and sugar in large bowl. Add egg. Beat well. Add molasses. Beat until smooth.

In a second bowl, combine next 5 ingredients. Add to butter mixture in 2 additions, mixing well after each addition until no dry flour remains. Roll into 1 inch balls.

*Roll each ball in second amount of sugar in small bowl until coated (optional). Arrange about 2 inches apart on a greased cookie sheet. Bake at 350 for about 10 minutes. Let stand on cookie sheets for about 5 minutes before removing to wire racks to cool.



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