Chewy Gingersnaps Recipe

Ingredients
<br>- 1 cup butter, softened
<br>- 4 cups all-purpose flour
<br>- 1 cup white sugar
<br>- ⅓ cup molasses
<br>- 1  egg
<br>- ½ teaspoon lemon extract
<br>- 2 teaspoons ground cinnamon
<br>- 1 teaspoon ground ginger
<br>- 1 teaspoon ground cloves
<br>- ½ teaspoon baking soda
<br>- ¼ teaspoon salt
<br><p></p>Directions
<br>step 1: Cream the butter for 2 minutes at medium speed. Add 2 1/2 cups of the flour plus the sugar, molasses, egg, lemon extract, cinnamon, ginger, cloves, baking soda and salt. Mix well on medium-high speed. Stir in the remaining flour until blended. Cover and refrigerate dough for at least 2 hours.
<br>step 2: Preheat oven to 350 degrees F (175 degrees C).
<br>step 3: Remove dough from refrigerator, and with a teaspoon, scoop out rounded measures of dough.  Roll dough into balls and place 2 inches apart on ungreased cookie sheet. Flatten slightly with the bottom of a glass dipped in white sugar.
<br>step 4: Bake at 350 degrees F (175 degrees C) for 11 minutes. Let stand for approximately for 30 seconds on cookie sheet before removing to cooling racks. Cool completely and store in airtight containers.
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Ingredients
- 1 cup butter, softened
- 4 cups all-purpose flour
- 1 cup white sugar
- ⅓ cup molasses
- 1 egg
- ½ teaspoon lemon extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- ½ teaspoon baking soda
- ¼ teaspoon salt

Directions
step 1: Cream the butter for 2 minutes at medium speed. Add 2 1/2 cups of the flour plus the sugar, molasses, egg, lemon extract, cinnamon, ginger, cloves, baking soda and salt. Mix well on medium-high speed. Stir in the remaining flour until blended. Cover and refrigerate dough for at least 2 hours.
step 2: Preheat oven to 350 degrees F (175 degrees C).
step 3: Remove dough from refrigerator, and with a teaspoon, scoop out rounded measures of dough. Roll dough into balls and place 2 inches apart on ungreased cookie sheet. Flatten slightly with the bottom of a glass dipped in white sugar.
step 4: Bake at 350 degrees F (175 degrees C) for 11 minutes. Let stand for approximately for 30 seconds on cookie sheet before removing to cooling racks. Cool completely and store in airtight containers.

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