This recipe makes about 3 dozen cookies
This cookie recipe is from Sarah and Saenger, two friends who love to bake together and sell their cookies for a cause (read about them at left). These gingersnaps are easy to make — and they stay fresh for a long time, even when shipped to customers through the mail!
Preheat the oven to 350˚F (180˚C)
Here’s what You Need
- 2 cups flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ¾ cup (1½ sticks) butter, softened
- 1 cup sugar
- 1 egg
- ¼ cup molasses
- teaspoon finely grated fresh ginger
- ½ cup sugar
- 2 teaspoons ground ginger
Here’s What You Do
- Stir together the flour, baking soda, salt, ground ginger, cinnamon, and cloves in a medium bowl.
- In a large bowl, cream the butter and sugar with an electric mixer. Beat in the egg, molasses, and fresh ginger.
- Add the flour mixture in two parts, blending at low speed until thoroughly combined.
- Line two cookie sheets with parchment paper or grease them. Roll the dough into balls about 2 inches in diameter.
- To make the topping, mix the sugar and ground ginger in a shallow bowl. Roll the balls in the topping and place on the cookie sheets, about 2 inches apart.
- Bake for 15 to 20 minutes. Let the cookies sit for 5 minutes on the pan, and then transfer them to a rack to cool completely.
“Excerpted from Baking Class © by Deanna F. Cook, photography © by Carl Tremblay, used with permission from Storey Publishing.”