Chewy Ginger Snaps

Ginger Snaps


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , ,

Yields or Serves:  

[Total: 0   Average: 0/5]


Chewy Ginger Snaps


2 Cups + 2 Tablespoons Flour

½ Teaspoon Ground Cloves

2 Teaspoons Baking Soda

1 Teaspoon Ground Ginger

1 Teaspoon Cinnamon

½ Teaspoon Salt

¼ Cup Softened Butter

1 Cup Sugar

¼ Cup Dark Molasses

1 Egg

3.5 Ounces crystallized Ginger (coarsely chopped)

¼ Cup Turbinado Sugar for Rolling Dough

Preheat oven to 375° F.  Sift dry ingredients together.  Set aside.  Combine softened butter, sugar, molasses and egg.  Using a mixer, beat well.  Stir in crystallized ginger.  Sift dry ingredients together.  Add dry ingredients to wet mixture.  Mix well.  For 1 inch balls and roll in turbinado sugar.  Place on greased (or use parchment paper) cookie sheet 2 inches apart.  Bake 8 to 10 minutes.  Makes about 3 dozen cookies. 


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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