Wednesday, January 25, 2012

Soft Gingersnap Cookies

I used Rapunzel sugar for these (in place of brown sugar). It is raw and unrefined.

I didn't roll my cookies in white sugar. They were still delicious. I think this might be my new favorite cookie!

3/4 cup Butter, softened
1 cup packed Brown Sugar
1 egg
1/4 cup Molasses
2 1/4 cups unbleached Flour
2 tsp Baking Soda
1 tsp Cinnamon
1 tsp Ginger
1/2 tsp Ground Cloves
1/4 tsp Salt
Granulated Sugar

-Cream together butter, brown sugar, egg, and molasses.
-In a separate bowl, combine all remaining ingredients except granulated sugar; add to cream mixture and beat together.
-Cover bowl and chill for at least 1 hour.
-Using 1 TBsp as a measure, roll dough into balls, making about 24 balls.
-Dip tops in granulated sugar.
-Place balls, sugared side up, on greased baking sheets about 3 inches apart.
-Bake at 350 degrees for 10-12 minutes.
-Cool on a wire rack.

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Chantel said...

Yum. We'll be by later to eat some, lol!!!

Dorothy @ Crazy for Crust said...

These look great! I love gingersnaps. Yummy!