Gingersnap Cookies Recipe - Tracy's FAVORITE Holiday Cookie!

Ingredients:

3/4 cup butter
1 cup brown sugar
1/4 cup molasses
1 egg
2 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1 cup granulated white sugar (for rolling dough balls)
 
Directions:

Preheat oven to 325 degrees

Cream together butter, brown sugar, molasses and egg in a large mixing bowl.

In 3 separate additions to the creamed mixture, sift flour, baking soda salt ginger and cinnamon. Make certain to mix dough completely.

Form dough into 1″ – 1 1/2″ balls.

Roll dough balls in granulated sugar until evenly coated.

Place sugar-coated dough balls on un-greased cookie sheet. Make certain to space 2″ – 3″ between balls of dough.

Bake approximately 10 minutes. Centers should still be soft looking.

Cool slightly before removing from cookie sheet. YUMMMY…enjoy at least 1 warm cookie sample.

Hint: Gingersnaps have a tendency to get crunchy after they cool and begin to age. I like them crunchy to dunk in coffee. But if you prefer to keep gingersnaps somewhat soft, it is helpful to store them in a sealed plastic container with a slice of bread. The slice of bread will become hard/stiff…but it will help the cookies remain soft.
Click here for a printable PDF — this file requires a RECENT version of Adobe Acrobat Reader.
 
FabMagicGiftWrappersGREAT COOKIE GIFTING IDEA!
Bake a batch of cookies, put a bunch in a baggie and pop them
into a FabMagic Gift Wrapper that you make!

Use the FabMagic Reusable Fabric Giftwrap sewing pattern.
These beautiful fabric wrappers are sew fast, fun & easy to make.
You probably have everything you need already AND you can
stop wasting money on paper wrap that just gets thrown away.
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