Wednesday, 21 December 2011

Soft and Chewy Gingersnaps

Do you love the Ginger Molasses Cookie at Starbucks?? Me too!! I promise you this recipe tastes (in my opinion) pretty much exactly like the Starbucks one.

These gingersnap cookies are soft and chewy and moist just like the starbucks ones, they're just a little smaller. But hey... if you want you could make yourself a giant ginger molasses cookie with this recipe if you wanted to.

1 1/2 cups butter (softened)
2 cups sugar
2 eggs
1/2 cup molasses
4 1/2 cups flour
3 tsp baking soda
2 tsp cinnamon
1 tsp ground ginger
1 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp salt
1/3 cup sugar (for rolling cookies in)

In a large mixing bowl, cream together the butter and sugar. Add in the egg one at a time, beating well after each addition. Beat in the molasses.

In a seperate bowl combine the flour, baking soda, cinnamon, ginger, cloves, nutmeg and salt. Gradually add this to the creamed mixture (in about 3 or 4 additions). Mix well.

Refridgerate the dough for about 1 hour or until it's firmer and easy to handle.

Preheat oven to 350 F.

Roll into 1 inch balls and then roll in sugar. Place them 2 inches apart on an ungreased cookie sheet. Bake for about 10 minutes or until puffy and lightly browned.

Cool on baking sheet for about 1 minute, then transfer to wire racks to cool completely.



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