Ginger snaps have always been a personal favourite of mine. Easy to make, not too sweet, soft and chewy, if you bake them right. Making these for yourself or someone you care about is sure to warm both your hearts, win-win right? I don’t mean to brag, but these cookies are perfectly spiced, crispy yet soft. What more do you want from a cookie? She’s here by popular demand and just in time for the holidays. Don’t worry, you won’t be wasting any time chilling these in the fridge or rotating cookie sheets in the oven for hours.
Exceptional for your early morning coffee before anyone else wakes up, your office cookie exchange or sharing around the table at your house this year. Just imagine the cinnamon, clove and ginger spice with a glistening sugar sprinkle. You know you don’t want to miss out on this delightful treat!
Ingredients
Instructions
- Preheat your oven to 350F. In a medium-sized bowl, sift together the flour, ginger, baking soda, cinnamon, cloves and salt and set aside for later in the recipe.
- In a separate larger bowl, cream together the butter and 1 cup of sugar until light and fluffy. (Trust me when I say this can get fluffy!) Beat in the eggs, then stir in the water and molasses. Slowly stir the sifted dry ingredients into the molasses mixture.
- Shape dough into walnut-sized balls and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart, on an ungreased cookie sheet. Flatten them slightly with your palm before baking.
- Bake for 8-10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack. You'll know the exact moment to move them if you watch them, they'll start to get a little hard around the edges where you could (almost) move them by hand. I'm not kidding, this step is SUPER important to keep them soft. If you leave them on the cookie sheet too long, they'll dry out. But if you move them too soon, you'll have a pile of cookie crumble. (which is delicious for ice cream if you don't follow my instructions)
Notes
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