Wednesday, December 19, 2007

Lucy's Ginger Snap Cookies

These cookies are DELICIOUS! I made them the other day, and they are almost all gone. I did not roll them in sugar, but instead made an icing of confectioners sugar and milk to top each cookie with like the ones you buy at the grocery store.


3/4 cup butter, softened
1 cup sugar
1 egg
1/4 cup molasses
2 1/4 cups flour
2 tsp. ground ginger
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves

  1. Cream butter, 1 cup sugar, egg and molasses until well blended. Stir in flour, ginger, baking soda and cinnamon. Shape dough into 1 1/2" balls.
    Roll balls in sugar. Place balls on un-greased cookie sheet (I put parchment paper down to prevent burning on the bottoms). Bake at 350°F for 10 minutes or until lightly browned and still puffed. Cool on cookie sheet for 2 minutes; remove to plate with wax paper to finish cooling.
  2. IF YOU WANT THEM CRUNCHY: Store on a plate covered with aluminum foil.
  3. TO KEEP THEM CHEWY: After ten minutes of cooling, put them in a tupperware/gladware container lined with wax paper and keep the lid on. After a couple of days, if they get hard, put a piece of bread in with them. The cookies will retain the moisture from the bread and stay chewy.

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