Gingersnaps
Total Time: 01h 05m
Hands-on Time: 00h 25m
Makes: 23 servings
Ginger adds zing to this traditional namesake cookie. Bake a batch whenever you want your home filled with its warm fragrance.
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Ingredients
- For the Dry Mixture:
- 2 1/4 cups all-purpose unbleached flour
- 1 teaspoon Frontier Co-op® Baking Soda
- 2 teaspoons Frontier Co-op® Ground Ginger Root
- 1 teaspoon Frontier Co-op® Ground Cinnamon
- 1/4 teaspoon Frontier Co-op® Ground Cloves
- A couple dashes Frontier Co-op® Sea Salt
- For the Wet Mixture:
- 3/4 cup butter
- 1/2 cup brown sugar
- 1/2 cup Frontier Co-op® Cane Sugar
- 1/4 cup molasses
- 1 egg
Directions
- In a small bowl, whisk together the flour, baking soda, spices and salt.
- In another bowl, cream together butter, brown sugar and sugar. Beat in molasses and egg.
- Add the dry ingredients to the wet and blend. Form into a ball and chill in refrigerator for 30 minutes or more.
- Preheat oven to 375 degrees.
- Shape heaping tablespoons of dough into balls, and place on lightly greased cookie sheet.
- Flatten with a drinking glass that has been dipped in sugar. Bake until bottoms are lightly browned, about 10 to 12 minutes.
- Let cool for 5 minutes, then enjoy!
