Crispy Gingersnaps

This recipe makes about 3 dozen cookies

This cookie recipe is from Sarah and Saenger, two friends who love to bake together and sell their cookies for a cause (read about them at left). These gingersnaps are easy to make — and they stay fresh for a long time, even when shipped to customers through the mail!

Preheat the oven to 350˚F (180˚C)

Here’s what You Need

Cookie dough

2               cups flour

2               teaspoons baking soda

½              teaspoon salt

1               tablespoon ground ginger

1               teaspoon cinnamon

½              teaspoon ground cloves

¾              cup (1½ sticks) butter, softened

1               cup sugar

1               egg

¼               cup molasses

• teaspoon finely grated fresh ginger

 

Topping

½              cup sugar

2               teaspoons ground ginger

 

Here’s What You Do

Stir together the flour, baking soda, salt, ground ginger, cinnamon, and cloves in a medium bowl.

In a large bowl, cream the butter and sugar with an electric mixer. Beat in the egg, molasses, and fresh ginger.

Add the flour mixture in two parts, blending at low speed until thoroughly combined.

Line two cookie sheets with parchment paper or grease them. Roll the dough into balls about 2 inches in diameter.

To make the topping, mix the sugar and ground ginger in a shallow bowl. Roll the balls in the topping and place on the cookie sheets, about 2 inches apart.

Bake for 15 to 20 minutes. Let the cookies sit for 5 minutes on the pan, and then transfer them to a rack to cool completely.

“Excerpted from Baking Class © by Deanna F. Cook, photography © by Carl Tremblay, used with permission from Storey Publishing.”