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Monday, December 28, 2015

Chewy Ginger Snaps *xmas*

These were a Monday Work Treat.  I decided to try some cookies that I will be making for Christmas and see how they were liked.  I made these a bit bigger than they should have been..had forgotten how much bigger they get during cooking.  When I make the batch for Christmas gifts I'll make them small.  I find it's hard a times to judge what a 1" ball is suppose to look like.  As you can tell mine were much bigger.  :)

¾ cup butter or margarine

½ cup granulated sugar
½ cup brown sugar
1 egg

¼ cup fancy molasses
2 cups all purpose flour (or substitute half whole wheat)
2 tsp baking soda
¼ tsp salt
2 tsp ginger
2 tsp cinnamon
Sugar for rolling cookies in
  1. Preheat oven to 350 degrees.
  2. In large bowl, cream together butter and sugar until light and fluffy. Beat in egg and molasses.
  3. In separate bowl, combine flour, soda, salt and spices. Blend dry ingredients into creamed mixture.
  4. Shape dough into 1" balls and roll in sugar. Place 2" apart on greased or parchment paper-lined cookie sheets. Bake for 8-10 minutes, or until edges are golden. (Don't overbake - cookies should be slightly soft when removed from oven.)
  5. Cool on baking sheet a few minutes before removing to racks to cool completely. Store in an airtight container at room temperature for 5 days (plastic container if you want them to stay chewy, glass if you prefer crispy cookies). These can also be frozen for 3-6 months.
Thanks for taking the time to stop by, have a wonderful week and Always Remember to find the Time to Do ALL the Things You L ♥ve.

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