Baking
Ginger Snaps
Oh yeah! These are the bomb. Little flavor explosions covered in sugar. What’s not to like?
Instructions
- In a medium mixing bowl beat butter and sugar together.
- To this add the egg and molasses.
- In a separate bowl (bit bigger) combine flour, baking soda, salt, cinnamon, ginger and cloves.
- Add wet to dry and mix with a wooden spoon until thouroughly combined.
- Place 1/2 cup of sugar in a large ramekin, roll the dough into 20 g balls and coat with sugar in the ramekin.
- Leave them round, place them on an ungreased cookie sheet and bake 10-12 minutes until the edges look cooked.
Recipe Notes
These have to cool a bit before they can be removed from the cookie sheet, and are still better once fully cooled. Even frozen, straight out of the freezer, they are just great.