My favorite Ironman has a penchant for gingersnaps so I thought I would bake him these. My aim was to get a chewy cookie with a crackly crust.
Ingredients:
2 1/4 C. flour
2 tsp Baking Soda
1/4 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
3/4 C. butter (1.5 sticks)
1 C packed brown sugar
1 large egg
1/4 C molasses
1/4 C + 1 tsp cinnamon granulated sugar for rolling
2 tsp Baking Soda
1/4 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
3/4 C. butter (1.5 sticks)
1 C packed brown sugar
1 large egg
1/4 C molasses
1/4 C + 1 tsp cinnamon granulated sugar for rolling
Method:
Heat oven to 350 degrees.
Mix the first 6 dry ingredients together with the room temp butter. Mix until in all resembles brown sugar, then mix in the brown sugar. Blend in the egg and molasses until thoroughly combined.
Roll into Tablespoon balls and coat in granulated sugar.
Place on parchment lined cookie sheet, 2 inches apart.
Bake 10 minutes. This will give a soft inside. Cook an extra minute for a crispy cookie.
Mix the first 6 dry ingredients together with the room temp butter. Mix until in all resembles brown sugar, then mix in the brown sugar. Blend in the egg and molasses until thoroughly combined.
Roll into Tablespoon balls and coat in granulated sugar.
Place on parchment lined cookie sheet, 2 inches apart.
Bake 10 minutes. This will give a soft inside. Cook an extra minute for a crispy cookie.
No comments:
Post a Comment