Friday, September 17, 2010

Not-So-Snappy Ginger Snaps

One of Daniel's favorite cookie is ginger snaps. I have been making these for a couple of years now and I must say they are pretty tasty. They are not crispy but soft and chewy and they have the perfect amount of spice. I love to double the batch and make ice cream sandwiches with them. Plus, they make your house smell wonderful.

Ginger Snaps
¾ cup butter
1 cup brown sugar
¼ cup molasses
1 egg
2 ¼ cups flour
2 tsp baking soda
½ tsp cinnamon
1 tsp ginger
½ tsp ground cloves
Cream together butter and sugar. Stir in molasses and egg. Add 1 cup of flour, baking soda, salt, cinnamon, ginger and ground cloves. Stir until combined. Add remaining flour. Chill dough in freezer for 15 minutes. Shape sough into 1-inch balls and roll in sugar.

Bake on greased cookie sheets at 375° for 10 minutes.

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