Old Fashioned Ginger Snaps

• Vegetarian

• Produce

  • 1 tsp Ginger, ground

• Refrigerated

  • 1 Egg

• Condiments

  • 1/4 cup Molasses

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking soda
  • 1 tsp Cinnamon, ground
  • 1 tsp Cloves, ground
  • 1 cup Granulated sugar
  • 1/4 tsp Salt
  • 1/2 cup Sugar

• Dairy

  • 3/4 cup Butter

Found on lovelylittlekitchen.com

Description

Ingredients

• 3/4 cup butter, softened
• 1 cup granulated sugar
• 1 egg
• 1/4 cup molasses
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground ginger
• additional 1/2 cup sugar for rolling (I used half coarse sparkling sugar, and half granulated sugar)

Directions

• Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper, Silpat, or by greasing it.
• In the bowl of an electric mixer with the paddle attachment, cream butter and sugar together on medium speed. Add egg and molasses and mix.
• In a separate bowl, mix flour, salt, baking soda, cinnamon, cloves, and ginger together.
• Gradually add the dry ingredients to the mixing bowl on low speed until everything is incorporated and a dough forms.
• Scoop dough into balls. I used a scoop that measures about 1 1/2 tablespoons. Roll the dough ball in the sugar and place on the baking sheet (12 per sheet). No need to flatten the dough balls. They will spread out as they bake.
• Bake for 11-13 minutes. Allow them to cool on a cookie sheet for a few minutes, then transfer to a cooling rack to cool completely. Store in an airtight container.