Gingersnaps- Original Recipe


3/4 cup (175 mL) unsalted butter (room temperature)
1/2 cup (125 mL) dark brown sugar
1/2 cup (125 mL) white granulated sugar
1/4 cup (60 mL) unsulphured molasses
1 large egg
1/2 teaspoon (2 mL) pure vanilla extract
2 cups (500 mL) all purpose flour
1/2 teaspoon (2 mL) baking soda
1/4 (1 mL) teaspoon salt
1 1/2 (7 mL) teaspoons ground cinnamon
2 teaspoons (10 mL) ground ginger
1/2 teaspoon (2 mL) ground cloves

In the bowl of your electric mixer (or hand mixer), cream the butter and sugars
until light and fluffy (about 2-3 minutes). Add the molasses, egg and vanilla
extract and beat until incorporated. In a separate bowl whisk together the flour,
baking soda, salt and spices. Add to the butter mixture and mix until well
combined. Cover and chill the batter for about 30 minutes.
Preheat the oven to 350 degrees F (or 180 degrees C). Line 2 baking sheets with
parchment paper. Place about 1 cup of white granulated sugar in a medium sized
bowl. When the dough has chilled sufficiently, roll into 1 inch (2.54) balls. Then
roll the balls of dough into the sugar, coating them thoroughly. Place on the
baking sheet spacing about 2 inches (5 cm) apart and, with the bottom of a glass,
flatten the cookies slightly. Bake for about 12-15 minutes or until the cookies
feel dry and firm on top. Cool on a wire rack.

Makes 4 dozen cookies


--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/