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Best Gingersnap Cookies

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36 cookies

Grandma’s Gingersnap Cookies

Gingersnap cookies bring back memories from my childhood visits to my grandmother's farm. This recipe is a quick and easy one for the holidays that will make your house smell like Christmas.
Rate this Recipe
5 from 1 vote

Ingredients
  

Dry Ingredients:

  • 1 ¾ cup flour
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • ½ tsp baking soda
  • ½ tsp ground cloves
  • ¼ tsp baking powder
  • ¼ tsp salt

Wet Ingredients:

  • 6 tbsp unsalted butter (salted and not the ¼ tsp salt) room temperature
  • 8 tbsp sugar divided
  • ¼ cup dark brown sugar
  • 1 egg
  • ¼ cup molasses

Instructions
 

  • Combine flour and next 6 ingredients in a medium bowl with a whisk.
  • In a large bowl beat together butter 5 tablespoons sugar and brown sugar for about 5 minutes on medium speed.  Add the egg and beat for 30 seconds, add molasses and beat until combined.  
  • Add the dry ingredients and stir with a spatula.  
  • Chill for 30 minutes.
  • In a small bowl add the 3 tablespoons of sugar.  Shape dough into a small ball and roll in the sugar.
  • Bake on a sheet lined with parchment paper for 12-14 min at 350 degrees.  Cookies will spread so only 10-12 per pan.  
  • Cool on the pan for 3 minutes and then on a wire rack.  
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