Buttered Ginger Snaps Recipe
Ingredients
| 1/2 cup unsalted butter, at room temperature | ||
| 1 cup sugar, plus more for rolling | ||
| 1 large egg, at room temperature | ||
| 3 tablespoons dark molasses | ||
| Vanilla extract | 1 1/2 Teaspoon | |
| All purpose flour | 2 Cup (16 tbs) | |
| Ground ginger | 3 1/2 Teaspoon | |
| Baking soda | 1 1/2 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
Directions
1. Preheat oven to 350° F. Lightly butter a cookie sheet.
2. Combine the butter and 1 cup of the sugar and mix until light and fluffy. Add the egg, molasses, and vanilla, and continue beating until smooth. Gradually beat in dry ingredients.
3. To form the cookies, break off small pieces and roll into balls about an inch in diameter. Roll them in sugar and place on cookie sheet. Flatten each ball into a flat disc.
4. Place the cookies in the oven and bake for 15-17 minutes, or until cookies begin to brown. If you like your cookies slightly soft, decrease the time and remove from the sheet as soon as they come out of the oven. If you like them crisp, let them cool on the cookie sheet.
2. Combine the butter and 1 cup of the sugar and mix until light and fluffy. Add the egg, molasses, and vanilla, and continue beating until smooth. Gradually beat in dry ingredients.
3. To form the cookies, break off small pieces and roll into balls about an inch in diameter. Roll them in sugar and place on cookie sheet. Flatten each ball into a flat disc.
4. Place the cookies in the oven and bake for 15-17 minutes, or until cookies begin to brown. If you like your cookies slightly soft, decrease the time and remove from the sheet as soon as they come out of the oven. If you like them crisp, let them cool on the cookie sheet.
Chef
