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Baked Ginger Snaps

world.food's picture
Ingredients
  Unsalted butter 12 Tablespoon
  Molasses 1⁄4 Cup (4 tbs)
  Pure vanilla extract 1 Teaspoon
  All-purpose flour 2 Cup (32 tbs)
  Sugar 1 Cup (16 tbs) (Plus More For Rolling)
  Baking soda 2 Teaspoon
  Ground cinnamon 2 Teaspoon
  Ground ginger 2 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Egg 1 Large, lightly beaten
Directions

GETTING READY
1) Preheat the oven to 375°F.

MAKING
2) In a saucepan, melt the butter, turn off the heat and stir in the molasses and vanilla, then keep aside to cool.
3) In a bowl, sift all the dry ingredients together.
4) Add the egg into the cooled butter mixture and stir into the dry ingredients, mix well.
5) Cover with plastic wrap and refrigerate the mixture for about 30 minutes, until slightly firm.
6) In a small bowl place sugar, roll the dough into 1-inch balls, then roll each ball in the sugar and place 2 inches apart on ungreased baking sheets.
7) Bake in the preheated oven for about 10 minutes, until the bottoms begin to brown. Allow to cool on the baking sheets for 5 minutes. Then transfer on a wire rack to cool down.

SERVING
8) Store in an airtight container and serve when desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Ginger
Interest: 
Everyday
Preparation Time: 
40 Minutes
Cook Time: 
10 Minutes
Ready In: 
50 Minutes

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