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 Gingersnaps

 

These are delicous on their own, or served with lemon ice cream...
 

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.

 

Servings: 20

Yield: 2 cookies per serving

 

 Cooking Tips

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

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