Ginger Snaps - ★Cooking Recipes★

You'll need 2 baking sheets to make all the cookies unless you bake them in two batches. You can use a variety of cookie cutters to cut the cookies. Cook cookies in the middle rack of the oven. If you are baking 2 trays of cookies in the oven, shift pans halfway during the cooking time. Yield is about 20 to 24 cookies.
Directions for: Ginger Snaps

Ingredients

1 cup flour

1 tsp baking soda

tsp ground allspice

1 tsp ground cinnamon

1 tsp ground ginger

Pinch of salt

7 Tbsp butter, softened

cup packed brown sugar

cup molasses

Directions

1. Sift flour, baking soda, spices and salt into a medium bowl.

2. Combine the butter, brown sugar and molasses in a large bowl with a wooden spoon.

3. Add the flour mixture and stir until incorporated.

4. Form the dough into a flat rectangle and wrap in plastic. Refrigerate for 30 minutes.

5. Preheat oven to 350 degrees F.

6. Line a baking sheet with parchment paper.

7. Cut dough in half so it is easier to roll.

8. On a lightly floured surface, roll it out 1/4-inch thick.

9. Using a 2 or 3-inch cookie cutter, cut out as many cookies as you can.

10. Place them on a parchment-lined baking sheet and repeat with the remaining dough.

11. Bake them until crisp and golden brown, about 8 to 10 minutes.

12. Using a metal spatula, transfer the cookies onto a rack to cool.

See more: Dessert, Birthday Party, Christmas, Mother's Day