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Gingersnap Cookies

Ingredients

  • 1/2 cup butter
  • 1 cup sugar
  • 1/4 cup molasses
  • 1 egg
  • 2 teaspoons baking soda
  • 2 1/4 cups flour
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground ginger
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 3 oz crystallized ginger coarsely chopped

Instructions

  1. Preheat oven to 375 degrees. Combine softened butter, sugar, molasses, and egg in mixer. Beat well. Sift dry ingredients together and add to wet mixture. Stir until just combined. Stir in crystallized ginger. Roll dough into 1 inch balls and roll in granulated sugar. Place on silpat or greased cookie sheet and bake for 8-10 minutes. (I tried baking them for 8 minutes so that they would stay soft for when I froze the ice cream sandwiches.)