Ginger Snaps
Mmmmm... Soft yummy cookies with the warm zing of ginger. Perfect treats for a cold winter day. Also great with vanilla ice cream and caramel for a perfect sundae.
Muscovado brown sugar is my choice for this recipe, it is darker and has a deeper range of flavor than your average brown sugar. Another great option is turbinado sugar.Ingredients:
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed - give muscovado brown sugar or turbinado sugar a try
1 farm fresh egg
1 tsp vanilla
1/4 cup molasses
1/2 tsp cinnamon
1/8 tsp clove
1/8 tsp nutmeg
1 tsp ground ginger
1/2 tsp salt
2 cups unbleached flour
1 tsp baking soda
1/4 cup granulated or turbinado sugar for coating the cookies
Preheat the oven to 350 degrees.
Cream the butter and sugars together until light and fluffy. Add egg, vanilla and molasses. Beat 1-2 just until mixed and turns a brown color. Stir in remaining ingredients and mix until ingredients are just combined.
Roll into 1 inch balls. Coat the balls with sugar. Place on parchment paper lined cookie sheets.
Bake for 7 to 9 minutes or until the outside is just baked, but the inside is still soft and gooey. Cool for 5 minutes on cookie sheet, then transfer to cooling rack. Enjoy warm or cooled. Store in an airtight container or freeze for later.
