Ginger Snaps – Recipe
I have been testing several ginger cookies recipes, and ended up with this final version. Some of my grandchildren like ginger flavor of baked goods, so I am quite excited to have them sample these. They are really soft right after after baking, but later on they become crunchy, then soften up again a bit while stored in an air tight container.
These cookies are very easy to make, since you form them into small dough balls rather than cutting them out. They fill your kitchen with a fresh aroma of spices while baking.
This recipe yields at least 40 cookies.
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp.salt
- 1 tsp. cloves, ground
- 1 tsp. cinnamon, ground
- 1 tsp. ginger, ground
- 1 cup sugar
- 1 egg
- 3/4 cup butter (1.5 sticks)
- 1/3 cup molasses (light or dark)
- 1/2 cup powdered sugar
- 1 tsp. milk or water
- 1 tsp. light corn syrup
- 2 drops of Vanilla extract
- In a medium bowl mix the flour, baking soda, salt, cloves, cinnamon and ginger. Set aside
- In a large mixing bowl beat butter, egg, sugar and molasses.
- Mix the dry ingredients with the wet ingredients to form a soft dough.
- Set aside to rest for 15 minutes.
- Scoop dough to make walnut size balls.
- Place them on a greased baking sheet 2 inches apart, to allow for expansion during baking.
- Bake in a preheated oven at 350 degrees F, and bake for 8-10 minutes.
- Remove pan from the oven and using a spatula remove cookies onto a cooling rack.
- You may leave them plain, or prepare the icing by mixing all ingredients in a small bowl using a spoon, then drizzling it over the cooled cookies.
- I placed the icing in one corner of a plastic sandwich bag, poked a hole in the tip of it, then gently squeezed the icing through it.
Light molasses will create lighter color cookies, and milder in flavor.