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.
Ingredients
- butter: 1 cup (softened)
- white sugar: 1 cup
- egg: 1 piece
- molasses: 0.25 cup
- ½ cups all-purpose flour: 2 piece
- baking soda: 2 tsp
- ground ginger: 1 tsp
- ground cinnamon: 1 tsp
- salt: 0.5 tsp
- ground cloves: 0.25 tsp
- white sugar: 0.5 cup
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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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.
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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.
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Put 1/2 cup sugar in a wide, shallow bowl. Roll dough balls in sugar to coat and arrange onto a baking sheet.
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Bake in preheated oven until beginning to crisp around the edges, 13 to 15 minutes.
