Gramma Prudy’s Classic Gingersnaps

• Vegetarian

• Produce

  • 1 tsp Ginger

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/4 cup Molasses

• Baking & Spices

  • 1 tbsp Baking soda
  • 1 tsp Cinnamon
  • 1 tsp Cloves
  • 2 1/4 cups Flour
  • 1 More white sugar
  • 1/4 tsp Salt
  • 1/2 cup Sugar, raw
  • 1 cup White sugar

• Dairy

  • 3/4 cup Butter

Found on thefoodcharlatan.com

Ingredients

• 3/4 cup (1 and 1/2 sticks) butter*
• 1 cup white sugar
• 1/4 cup molasses
• 1 large egg
• 2 and 1/4 cups flour, spooned and leveled
• 1 tablespoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1 teaspoon cloves
• 1/2 cup raw sugar, for rolling
• more white sugar, for sprinkling

Directions

• Beat the butter in a large bowl or stand mixer until fluffy, about 1-2 minutes.
• Add sugar and beat thoroughly.
• Add the molasses and egg and beat well, scraping sides.
• Add the flour but dont mix it in.
• Form a well in the center of the flour and add the baking soda, salt, cinnamon, ginger, and cloves. Use a teaspoon to stir it into the flour. (You can totally do the dry ingredients in a separate bowl if you want. Im just lazy.)
• Beat until the dough is just coming together. Make sure the flour is incorporated and then stop.
• Chill the dough for about an hour, or several days if you like.
• Preheat the oven to 350 degrees F. Prepare 2 large baking sheets with silpats or parchment paper.
• Roll into balls. I made mine 1 and 1/2 inches** and got 28 cookies.
• Place 1/2 cup raw sugar (white sugar is fine) in a shallow bowl. Roll the cookies in the sugar.
• Line the cookies up on the prepared sheets, at least a couple inches apart.
• Bake in the preheated oven for 10-12 minutes. If you want them super snappy, leave them in a couple minutes longer.
• Remove from the oven and sprinkle with regular white sugar.
• Eat with tons of milk!

Nutrition