Name: Soft Gingersnap Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3 servings
Ingredients: 1 cup packed brown sugar; 3/4 cup butter, melted; 1 large egg, room temperature; 1/4 cup molasses; 2-1/4 cups all-purpose flour; 1-1/2 teaspoons ground ginger; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/4 cup sugar or coarse sugar

You’ll want to bake endless trays of these soft gingersnap cookies. The dough packs warm spices such as ginger, cinnamon and cloves.

Ingredients

1 cup packed brown sugar

3/4 cup butter, melted

1 large egg, room temperature

1/4 cup molasses

2-1/4 cups all-purpose flour

1-1/2 teaspoons ground ginger

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 cup sugar or coarse sugar

Instructions

1 Cream the butter and the sugar

2 In a large bowl, mix the brown sugar and butter until blended. Next, beat in the egg and molasses.

3 Make the dough

4 Combine the flour, ginger, baking soda, cinnamon and cloves. Gradually add the dry ingredients to the brown sugar mixture and mix. Cover the dough and refrigerate for at least two hours. Editor's Tip: The dough may appear stiff, but this is normal.

5 Bake the gingersnap cookies

6 Preheat the oven to 350°F. Shape the dough into 1-inch balls. Roll the dough balls in sugar. Place them 2 inches apart on greased baking sheets. Bake the cookies for 9 to 11 minutes. Allow the cookies to cool on a wire rack before serving.