SANDRA'S TENDER GINGERSNAP COOKIES
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| These are great to make ice cream sandwiches with – children love helping, including just eating them by dipping the Gingersnaps in an ice cold glass of milk... |
Prep: 10 Mins. |
Chill Dough: 1/2 hr. |
Bake: 10 to 12 Mins.
Posted by Sandra
INGREDIENTS
3/4 cup unsalted butter, melted
1 cup dark brown sugar
1 large egg
1/4 cup molasses
1 teaspoon vanilla extract
2 cups all-purpose flour, sifted
1 teaspoon baking soda
1/4 teaspoon fine-grain kosher salt
1-1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground ginger
¼ teaspoon ground allspice
--1/2 cup granulated sugar, mixed with 1 teaspoon cinnamon (for rolling cookies in)
METHOD
In a medium bowl, with a mixer beat together the melted margarine, brown sugar, and egg until smooth. Add the molasses, and vanilla, and beat to combine. Sift through a sieve into the bowl the flour, baking soda, kosher salt, cinnamon, cloves, ginger, and allspice, and then blend with a wooden spoon into the molasses mixture. Place dough in plastic wrap and form into square, and chill in freezer for a 1/2 hour.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or use a Silpat liner.
Mix the remaining white sugar and cinnamon in a small bowl. Remove the dough from freezer, and roll into walnut sized balls, and then roll them in the remaining white sugar and cinnamon mixture. Place cookies 2 inches apart onto ungreased baking sheets, and slightly flatten them with a smooth-bottomed glass.
Bake for 10 to 12 minutes, just until tops are beginning to form cracks. Cool on wire racks. – Enjoy!
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Tip: I store my cookies in an airtight container with an unflavored cracker (I use a chunk of pilot bread or a club cracker), which keeps them moist so they don’t dry out and become hard.
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