Recipe for Soft and Chewy Ginger Snaps
Ingredients
3/4 cup butter, melted
1 cup white sugar
1 egg
1/4 cup molasses
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
Instructions
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a medium bowl, cream together the melted butter and white sugar. Beat in the egg, and then stir in the molasses. Combine the flour, baking soda, cinnamon, ginger, cloves, and salt; stir into the molasses mixture. Cover dough, and chill for at least one hour.
3. Roll the dough into walnut sized balls, and roll them in white sugar. Place cookies 2 inches apart onto the prepared cookie sheets, and flatten slightly. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips
- For a crispier ginger snap, flatten the dough balls a bit more before baking.
- To make the cookies more chewy, add an extra egg yolk to the batter. This will help create a chewier texture.
- For a more intense ginger flavor, add an extra teaspoon of ground ginger.
- For a spicier cookie, add a pinch of cayenne pepper to the batter.
Conclusion
This recipe for soft and chewy ginger snaps is a great way to satisfy your sweet tooth. With just a few simple ingredients and minimal effort, you can have a delicious batch of cookies to enjoy. Try adding some extra ingredients to customize the flavor and texture of the cookies to your liking. Enjoy!
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