Isn't the recipe title ironic? We call these gingersnaps but there is nothing snappy about them unless we're talking spice. They are soft and spicy and the perfect fall cookie. So glad my daughter, Ali, introduced us to them!
Let's Get Started!
Ingredients:
1 1/2 c. butter (no substitutes), softened
2 c. sugar
2 eggs
1/2 c. molasses
4 1/2 c. flour
3 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground cloves
1/2 tsp. salt
1/2 tsp. ground nutmeg
Additional sugar
In mixing bowl, cream together butter and sugar until smooth. Add eggs and molasses, mix until light and fluffy.
In small bowl, combine flour, baking soda, salt, cinnamon, ginger, clove and nutmeg. Whisk together.
Add flour mixture to the butter/sugar/egg/molasses mixture one cup at a time. Chill dough for one hour.
Roll into one inch balls. Roll in granualated sugar and place on greased cookie sheet about 2 inches apart.
Bake at 350 degrees for 8-12 mins. Let cool for one minute on pan before moving to a cooling rack to finish cooling.
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