Author Notes
For some reason I always attribute ginger with the holidays and this is my favourite ginger snap recipe as they come out gorgeous and chewy. A photographer I work with gave me the recipe after he made them in the studio one day and I fell head over heels for them and made him email me the recipe at once. —Adele
Ingredients
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12 tablespoons
unsalted butter
-
1/4 cup
molasses
-
1 teaspoon
pure vanilla extract
-
2 cups
all purpose flour
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1 cup
sugar, plus more for rolling
-
2 teaspoons
ground ginger
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2 teaspoons
baking soda
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2 teaspoons
cinnamon
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1/4 teaspoon
ground nutmeg
-
1/4 teaspoon
ground cloves
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1/4 teaspoon
salt
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1
large egg, slighty beaten
Directions
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Melt the butter in a saucepan. Remove from the heat and stir in the molasses and vanilla. Set aside to cool.
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Sift together all the dry ingredients(including 1 cup of sugar) into a bowl. Add the egg to the cooled butter mixture and stir it into the dry ingredients. Combine well. Cover with plastic wrap and refrigerate the mixture until fairly firm,about 30 minutes
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Fill a small bowl with sugar. Using your hands roll the dough into 1 inch balls. Roll each ball in the sugar and place 2 inches apart on ungreased baking sheets.
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Bake until the bottoms begin to brown, about 10 minutes. Cool on the baking sheets for 5 minutes.
Makes 5 dozen cookies.
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