Gingersnap Cookies

I was following my mother's recipe for ginger snaps and realized I had used the wrong ingredients right away, so rather than throwing it out and starting over, I made my own recipe, and they turned out even better. I just had to share my 'mistake' with you all because I can't believe how good these are. They turned out so delicious, moist, and chewy. I hope you enjoy them.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 118 Calories

Ingredients

• ½ cup white sugar
• 1 egg
• ½ teaspoon salt
• 1 cup butter, softened
• 1 cup white sugar
• 1 teaspoon ground cinnamon
• 2 ½ cups all-purpose flour
• 1 teaspoon ground ginger
• 2 teaspoons baking soda
• ¼ teaspoon ground cloves
• ¼ cup molasses

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Beat butter and 1 cup sugar together with an electric mixer in a large bowl until creamy. Add egg and beat until smooth. Stir molasses into the butter mixture until completely integrated.

Step 3

Sift flour, baking soda, ginger, cinnamon, salt, and cloves together in a separate bowl; add to the butter mixture and mix until you have a dough. Divide and shape the dough into 36 balls.

Step 4

Put 1/2 cup sugar in a wide, shallow bowl. Roll dough balls in sugar to coat and arrange onto a baking sheet.

Step 5

Bake in preheated oven until beginning to crisp around the edges, 13 to 15 minutes.