Gingersnaps

Ingredients

Moist Ingredients:

Dry Ingredients:

Sugar For Rolling:

Instructions

  1. Mix melted butter and brown sugar in work bowl.
  2. Add and mix in molasses, vanilla and egg.
  3. Add dry ingredients. Mix well, scraping down sides of work bowl as needed.
  4. Cover dough and chill in refrigerator at least 2 hours; preferably overnight.
  5. Preheat oven to 375°. If using a convection oven set to pure convection at 350°.
  6. Lightly grease 2 cookie sheets. Click here to learn more about how to grease cookie sheets.
  7. Pour granulated sugar into a small bowl.
  8. Place a 9 x 12 sheet of waxed paper on a kitchen countertop.
  9. Pinch off pieces of dough to form 1-inch balls.
  10. Roll each dough ball in granulated sugar and place on cookie sheet. Do not crowd dough balls together, as they will flatten out when baking.
  11. Bake 8 to 10 minutes.
  12. Cookies are done baking when they are a nice even brown with some cracks on the top. They may be slightly underdone on top, but will firm up as they cool. Do not over bake.

Comments

Makes approximately 3½ dozen cookies.

Time Saving Technique:

As you can see in the slide show, I find it easier to roll all of my cookie dough balls first and place on a piece of waxed paper.

Once all of the dough balls have been rolled, I roll each ball in the granulated sugar and place on the cookie sheets.

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