Wednesday, November 28, 2012

Soft Gingersnap Cookies

I always have such grand plans for Christmas baking and I have yet to accomplish them. This year though I'm starting early and hoping that will help me be successful! The first treat on my list for this year was Gingersnaps.
Traditionally gingersnaps are a crunchy cookie. However, since I don't care for them that way I "underbake" them so they are still soft. When I've taken them places people have always commented how they like them soft instead of hard so it seems I'm not the only gingersnap rebel out there!

Soft Gingersnap Cookies
 Print Recipe
Source: St. Pauls Lutheran Church Cookbook, Fairmont, MN
Yields: ~5 dozen cookies
3/4 cup butter, slightly softened
1 cup sugar
1/4 cup light molasses
1 beaten egg
2 cups flour
1/4 tsp salt
2 tsp baking soda
1 tsp cinnamon
1 tsp cloves
1 tsp ginger
   1.  Cream butter and sugar together. Add molasses and beaten egg; beat well. Add dry ingredients; mix well.
   2.  Chill dough for 10 minutes. Roll in 1 inch balls; roll in sugar, place two inches apart on cookie sheet. Bake at 350 for 8-10 minutes. {Eight minutes if you want them soft.} Let cool for 5 minutes then remove from cookie sheet.
   ~I like to refrigerate the dough in between rolling out batches so it doesn't get too sticky.

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