Gingersnaps

GINGERSNAPS
www.RecipeGirl.com

1¼ cups flour
½ tsp baking soda
1/8 tsp salt
2 Tbs molasses
1 Tbs cold strong brewed coffee
½ cup granulated sugar
6 Tbs butter, softened
2 Tbs finely chopped crystallized ginger
½ tsp ground cinnamon
¼ tsp ground cloves
additional sugar

1. In small bowl, mix flour, soda and salt. Set aside.

2. Combine molasses and coffee in another bowl. Set aside.

3. In a large bowl, mix sugar and butter with an electric mixer until light and fluffy. Add spices and beat well. Add flour mixture and molasses mixture; beat at low speed until well combined.

4. Place bowl into the freezer for 15 minutes. Shape dough into a 7″ roll and then flatten to 1″ thickness. Wrap in plastic wrap and place in freezer overnight.

5. When ready to bake, preheat oven to 350 degrees F. Cover two baking sheets with parchment paper.

6. Cut dough into 40 slices and place them ½” apart on baking sheets. Sprinkle with sugar. Bake for 10 minutes.

7. Remove from baking sheets and cool on wire racks. Store in airtight containers.

Yield: About 40 cookies

Cooking Tips
*These cookies will appear soft in the center, but they will harden as they cool.

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RATE THIS RECIPE[ratings]

“I may be biased because I absolutely love ginger snaps, but these were very flavorful. Must have been the crystallized ginger and perhaps the addition of coffee.”
-Champaign, IL