There are two molasses based cookies I like to make during the Christmas holiday season, Gingerbread Men Two Ways and this recipe. Gingersnaps are a small, crisp cookie that are perfect with some hot chocolate.
Gingersnaps
- 1-1/4 cups sugar
- 3/4 cup butter, softened
- 1/3 cup molasses
- 1 egg
- 2-1/4 cups flour
- 2 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. ginger
Combine 1 cup sugar with butter in a large bowl. Beat at medium speed, scraping the bowl often, until creamy. Add molasses and eggs; continue beating until well mixed. Reduce speed to low; add flour, baking soda and ginger; mix well. Cover, and refrigerate for 30 minutes.
Heat oven to 350°F. Shape dough into 1-inch balls; do not make any larger than 1 inch. Roll balls in remaining 1/4 cup sugar. Place 2 inches apart onto ungreased cookie sheets. Bake for 8 to 11 minutes.
If you would like to add a special touch to these cookies, melt 2 (10 oz. pkg.) white baking chips with shortening. Stir until smooth, then dip each cookie halfway into the chips. Dry on a cookie rack until set.
Makes a bunch, about 5 dozen