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gingersnaps

Ginger Snaps

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It seems like every parent and grandparent has their own ginger snap recipe, ready to whip out at a moment’s notice. This classic cookie is a hit all these years later for good reason—they’re just too yummy to pass up, proving, once again, that classics never go out of style. The reason I love ginger snaps is their name—they truly snap when you bite into them!

Ingredients

Scale

Instructions

  1. In a large bowl, whisk together 1 cup of the flour, the baking soda, ginger, cinnamon, and salt. Mix in the brown sugar.
  2. In a small microwave-safe bowl, melt the butter in the microwave. Mix the melted butter into the flour mixture. Add the molasses and egg and mix until well combined.
  3. Switch to a heavy wooden spoon and stir in the remaining 1 1/4 cups flour until well combined. Cover the bowl with plastic wrap and chill for 1 hour or up to overnight.
  4. Preheat the oven to 350 degrees F with a rack in the center position. Line two baking sheets with parchment paper.
  5. Put the granulated sugar in a small bowl. Using a cookie scoop, shape the dough into 1-inch balls. Roll the balls in the granulated sugar to coat. Place the balls on the prepared baking sheets about 2 inches apart. Sprinkle with sugar.
  6. Bake for 10 to 12 minutes. The cookies will flatten after puffing slightly.
  7. Cool on the baking sheets for 2 minutes, sprinkle with additional sugar, then transfer to wire racks to cool completely. Serve.

Find it online: https://foodgardening.mequoda.com/recipe/ginger-snaps/