Chewy Ginger Snaps

Chewy Ginger Snaps

Chewy Ginger Snaps


2 Cups + 2 Tablespoons Flour

½ Teaspoon Ground Cloves

2 Teaspoons Baking Soda

1 Teaspoon Ground Ginger

1 Teaspoon Cinnamon

½ Teaspoon Salt

¼ Cup Softened Butter

1 Cup Sugar

¼ Cup Dark Molasses

1 Egg

3.5 Ounces crystallized Ginger (coarsely chopped)

¼ Cup Turbinado Sugar for Rolling Dough

Preheat oven to 375° F.  Sift dry ingredients together.  Set aside.  Combine softened butter, sugar, molasses and egg.  Using a mixer, beat well.  Stir in crystallized ginger.  Sift dry ingredients together.  Add dry ingredients to wet mixture.  Mix well.  For 1 inch balls and roll in turbinado sugar.  Place on greased (or use parchment paper) cookie sheet 2 inches apart.  Bake 8 to 10 minutes.  Makes about 3 dozen cookies. 



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