Tracy's Home Baked Gingersnap Cookies

Ingredients:
3/4 cup butter
1 cup brown sugar
1/4 cup molasses
1 egg
2 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1 cup granulated white sugar (for rolling dough balls)

Directions:

• Preheat oven to 325 degrees
  
• Cream together butter, brown sugar, molasses and egg in a large mixing bowl.
• In 3 separate additions to the creamed mixture, sift flour, baking soda salt ginger and cinnamon. Make certain to mix dough completely.
  
• Form dough into 1″ – 1 1/2″ balls.
  
• Roll dough balls in granulated sugar until evenly coated.
  
• Place sugar-coated dough balls on un-greased cookie sheet. Make certain to space 2″ – 3″ between balls of dough.
  
• Bake approximately 10 minutes. Centers should still be soft looking.
  
• Cool slightly before removing from cookie sheet. YUMMMY…enjoy at least 1 warm cookie sample.
  

Hint: Gingersnaps have a tendency to get crunchy after they cool and begin to age.
I like them crunchy to dunk in coffee. But if you prefer to keep gingersnaps somewhat soft,
it is helpful to store them in a sealed plastic container with a slice of bread.
The slice of bread will become hard/stiff…but it will help the cookies remain soft.
Click here for a printable PDF — this file requires a RECENT version of Adobe Acrobat Reader.

Like to bake & sew?

Here's a GREAT COOKIE GIFTING IDEA.  Bake a batch of cookies, put a bunch in a baggie and pop them into a FabMagic Reusable Fabric Giftwrapper that you make with materials you probably already have! Tracy designed this downloadable PDF sewing pattern to be super fast & fun to make and so pretty to give. They were specifically designed to hold a variety of food storage bag sizes but they also work great for socks, t-shirts, sweatshirts and many other items. The wrappers are pretty and they're re-usable AND you can stop wasting money on paper wrap that just gets thrown away.