Happy July! We are officially in the throws of a hot summer. And with that, it’s National Gingersnap Day!!! Did you that? What more could you ask for, right? A whole day celebrating cookies. Gingersnap Cookies. My personal preference is warm and chewy versus the kind that have a snap to them. These cookies did not disappoint.
So, to celebrate this wonderful day of cookies, I thought I would whip up and batch. There is just something wonderful about them. They seem to be perfect and fit in anytime of the year. Well…to be honest, what cookie doesn’t taste good any time, any place? Am I right, or am I right? With that, I sit here writing this blog post, eating Gingersnap Cookies, while the skies are opening up outside. So, set your oven, get your mixing bowl ready and get baking. You won’t be sorry.
- 1 cup packed brown sugar
- 3/4 cup butter (cubed)
- 1 egg
- 1/4 cup molasses
- 2 1/4 all-purpose flour
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- Pinch of salt
- White granulated sugar (for the topping)
- Preheat the oven to 375 degree F.
- Lightly grease baking sheet or use parchment paper. (I tried both – cookies turn out the same)
- In a mixing bowl, combine the brown sugar, butter, molasses and egg with a mixer (or use a spoon until blended thoroughly).
- Add the rest of the dry ingredients (everything except the white sugar)
- Take about a teaspoon of dough and shape it into round balls. Dip each ball of dough into the white granulated sugar.
- Place each ball onto the greased baking sheet, sugar side up. You should fit 9 balls per baking sheet.
- Bake for approximately 10-12 minutes. Once done in the oven, place the cookies on a cooling rack.