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Wednesday, January 8, 2014

Molasses Ginger Snaps

I tend to get hooked on a flavor for the season and use it like crazy until the next infatuation hits me. In the fall, it was pumpkin and cinnamon. This winter, I've had two--cranberry and orange and ginger and molasses.

Last year, my mom made these molasses ginger snaps, and they looked so cute, you could just tie a bow on them and give them away. :) They are soft, gingery, and sweet. I could eat the whole batch!

I got the recipe from my mom, and had to share!


Molasses Ginger Snaps

2 cups flour
1/2 teaspoons baking soda
2 teaspoon ginger
1/4 teaspoon cloves
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cup sugar (place the 1/2 cup to the side to roll dough in)
1 1/2 sticks of butter- softened
1 egg
1/4 cup molasses

Preheat oven to 350 degrees. In a mixing bowl, stir together flour, baking soda, ginger, cloves, nutmeg, cinnamon, and salt. Be sure to place half a cup of sugar in a small bowl to the side. 

Beat butter and remaining cup of sugar until combined. Beat in egg and molasses until combined. Gradually add in dry ingredients until dough forms. 

Roll dough into balls--about a tablespoon in size. Roll each ball in the sugar you set aside. Place dough balls on a cookie sheet and bake for 9-12 minutes, just until edges of cookies slightly crisp. Give the cookies a minute to firm up before transferring to a cooling rack. 

I will definitely making these again! But, not for a little while, since one of my resolutions was no sweets in January--it's rough! :)

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