Crackled Gingersnaps
Cookies that snap with every bite. These gingersnaps are the perfect compliment with a glass of milk or tea.
Preparation time: PT0M
Cooking time: PT0M
Total: PT0M
All Recipes, Cookies & Bars,
What you need:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- 6 oz (12 Tbs) Lurpak Unsalted Butter
- 1 cup sugar, plus ½ cup for rolling
- 1 egg
- ¼ cup molasses
- Tools:
- Non-stick cookie sheets
What to do:
- Preheat oven to 350°F.
- Combine flour, baking soda, salt, ginger, cinnamon, and clove; set aside.
- In an electric mixer on medium speed, cream butter and 1 cup sugar until pale and fluffy. Add egg and molasses; incorporate completely, scraping sides of bowl as necessary. Add flour mixture in two batches, beating until just combined after each addition.
- Scoop dough into 1-inch balls and roll in remaining sugar. Arrange 3 inches apart on cookie sheet and bake until they spread and are firm to the touch, about 15 to 18 minutes. Cool on cookie sheets before transferring to airtight containers.
An 8-oz package of Lurpak® Unsalted Butter = 1 cup (16 Tbs) or 2 sticks
