Name: Old-Fashioned Gingersnap Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 3/4 cup unsalted butter, at room temperature 1 cup granulated sugar 1 large egg, at room temperature 3 tbsp. unsulphured molasses* 2 cups all-purpose flour, sifted 1-1/2 tsp. baking soda 1 tsp. ground cinnamon 1/2 tsp. ground cloves 1/2 tsp. ground ginger 1/4 tsp. ground black pepper 2 tbsp. granulated sugar

Old-Fashioned Gingersnap Cookies

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With simple wholesome ingredients your grandma would use, this Old-Fashioned Gingersnap Cookie is easy to bake and even easier to eat!

Author: Erin Thomas
Prep Time: 20 Minutes
Cook Time: 12 Minutes
Total Time: 32 minutes
Yield: About 2 to 2-1/2 Dozen Cookies 1x

Ingredients

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3/4 cup unsalted butter, at room temperature

1 cup granulated sugar

1 large egg, at room temperature

3 tbsp. unsulphured molasses*

2 cups all-purpose flour, sifted

1-1/2 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. ground cloves

1/2 tsp. ground ginger

1/4 tsp. ground black pepper

2 tbsp. granulated sugar

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Instructions

Preheat oven to 350 degrees F. Grease or line baking sheets with parchment paper or Silpat liners. Set aside.

In a large bowl, using a standing or hand-held mixer, cream together the butter and sugar until light and fluffy. Beat in the egg and molasses. Sift the flour, baking soda, and spices together. Stir into the egg mixture until evenly combined. Scoop dough out using a tablespoon or #50 ice cream scoop. Roll in the 2 tbsp. granulated sugar. Place on the prepared baking sheets about 2-inches apart. Bake for 10 to 12 minutes. Remove from oven and cool on wire racks. Store in a tightly sealed container for up to 1 week.

Notes

*Black strap molasses can be substituted, but you will have a slightly bitter tasting cookie.

Find it online: https://gloveboxeats.com/?p=7650