Ginger Snap Cookies
Hi guys! It's Tara from Suburble again! Today I'm sharing this delicious recipe for ginger snap cookies.
I love ginger snap cookies. They're the perfect compliment to a glass of milk or a hot mug of tea.
And what's so fabulous about them is that they're so easy to make. Your kidlets can make them with only the smallest amount of help!
Soft and Chewy Ginger Snap Cookies
Ingredients
- ¾ cup butter
- 1 cup sugar
- 1 egg
- ¼ cup fancy molasses
- 2 cups flour
- 1 tablespoon ginger
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 teaspoon baking soda
- ½ cup sugar on a plate
Instructions
- Preheat oven to 350 degrees
- Combine butter, sugar, egg, and molasses until mixed
- Combine dry ingredients
- Add dry mixture to wet and mix
- Roll into 1" balls and roll through plate of sugar
- Place balls on cookie sheet
- Bake for 12-14 minutes
- Let cool for approximately 3 minutes, then transfer to cooling rack
- Enjoy!
The girls loved rolling the balls in the sugar. If you're worried about whether the balls need to be perfectly round - they don't.
Ours were totally malformed, and they still came out quite pretty.
Lila took her job as sugar-coater quite seriously. Her cookies were the sweetest.
Which made them even more delicious.
Especially with a glass of milk.
Or just on their own. Like when you happen to walk past a plate of them on the counter.
These cookies also freeze really well. This is helpful if you're the type of person who might eat that entire plate of cookies. I find that the freezer really slows down the cookie-inhalation.
Do you love ginger snaps like I do? This recipe is one you'll want to try!
And come visit us at Suburble - we're making all sorts of stuff this holiday season!
