Crisp & Chewy Gingersnap Cookies

Name: Crisp & Chewy Gingersnap Cookies
Total time: 900 s
Yield: 32 servings
Cuisine: American
Ingredients: 1 stick butter; 1 cup granulated sugar; 1 large egg; 3 tbsp dark molasses; 1 1/2 tsp vanilla extract; 2 cup all-purpose flour; 1 tbsp ground ginger; 1 1/2 tsp baking soda; 1 tsp ground cinnamon; 2 tbsp sugar, for rolling

thebaker002 @cook_3905339

Delicious, crisp cookies;, if you're a fan of the gingersnaps in the grocery store, you'll love this recipe!!

thebaker002 @cook_3905339

Delicious, crisp cookies;, if you're a fan of the gingersnaps in the grocery store, you'll love this recipe!!

Saved

Ingredients

15 mins

32 servings

1 stickbutter
1 cupgranulated sugar
1 largeegg
3 tbspdark molasses
1 1/2 tspvanilla extract
2 cupall-purpose flour
1 tbspground ginger
1 1/2 tspbaking soda
1 tspground cinnamon
2 tbspsugar, for rolling

Saved

Steps

15 mins

1

Preheat oven to 350°F. Lightly grease or line cookie sheet with parchment paper.
2

Put butter and 1 cup of sugar in a large bowl, and using a spatula or spoon, mix until smooth.
3

Add egg, molasses and vanilla,mix well until light & fluffy. Remember to scrape down your bowl.
4

Mix in all your flour & then sprinkle in ground ginger, baking soda and cinnamon. Mix until everything is incorporated.
5

Place 2 tbsp of sugar onto a plate, roll dough into tablespoon size pieces, and roll dough balls in the sugar. Place them on your cookies sheet.
6

Using your hand or the bottom of a cup, press down cookies until slightly flattened.
7

Bake cookies for 13-15 minutes; until cookies are brown and crisp around the edges. Repeat with remaining dough.