Be the first to Gingersnaps made with butter and molasses and brown sugar.
Ingredients:
- 2 1/2 cups whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 3/4 cup (1 1/2 sticks) butter, room temperature
- 1 cup light brown sugar, packed
- 1 egg
- 1/2 cup molasses
- granulated sugar for rolling cookies
Preparation:
In a medium bowl, stir together the whole wheat flour, baking powder, salt, ginger, cinnamon and cloves; set aside.
In mixing bowl, cream butter and sugar; beat in egg and molasses until well blended. Stir in flour mixture, stirring until batter is smooth. Shape dough into balls, about 1 tablespoon in each. Roll in granulated sugar. Place cookie balls 2 inches apart on greased baking sheets and flatten just slightly. Bake at 375° for 8 minutes, or until somewhat firm to tough. Remove to rack to cool. Makes about 3 dozen.
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