Ginger Snaps

Ginger Snaps are a classic cookie, made with ginger and molasses. They have a crisp texture with spicy and zesty flavors. The word "snap" in the name of this cookie probably derives from a Middle Dutch word, snappen, which means
"to seize quickly". It's a good name, considering that when we make them, our family quickly snaps them up as soon as they are put on a plate.

We have Ginger Snaps high on our list of ginger cookies. They go great with coffee, tea or hot chocolate. You should store these cookies in an air tight container or freeze them for up to one month in a zip lock bag.

Ginger Snap Cookie Recipe

Ingredients:

3/4 cup unsalted butter, room temperature
1/2 cup dark brown sugar
1/2 cup white granulated sugar
1/4 cup unsulphured molasses
1 large egg
1/2 teaspoon pure vanilla extract

2 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 cup of turbinado sugar or regular sugar for dipping

Preparation:

In a large bowl, using an electric mixer, cream the butter and sugars until light and fluffy (about 2 - 3 minutes)
Add the molasses, egg, and vanilla extract and beat until incorporated.
In a medium bowl, whisk together the flour, baking soda, salt, and spices. Add to the butter mixture and mix until well combined.
Cover the bowl with plastic wrap and chill the dough for 30 minutes. ( or up to a day)
Position an oven rack in the upper third of the oven and preheat the oven to 350 degrees.
Lightly grease two baking sheets. (cooking spray works well)
Grab pieces of dough and roll them into 1 inch balls
Put the Turbinado sugar in a bowl and lightly dip one end of the dough balls into the sugar.
Place the balls onto the greased baking sheets at 1 1/2 inches apart, sugar side up and flatten slightly with the bottom of a glass.
Bake for 12 to 15 minutes, or until the cookies feel dry and firm on top. The longer the cookies bake, the more crisp they will be.
Cool the cookies on the baking sheet on a wire rack for 2 minutes, then transfer the cookies onto the rack to cool completely.