Tuesday, September 22, 2009

Soft & Chewy Gingersnaps

Gingersnaps are one of my favorite cookies and for some reason I feel like I'm not allowed to make them until it's officially fall. So, to welcome in the new season I made the softest, chewiest, most delicious Gingersnaps you'll ever taste.

2 c. sugar
1 1/2 c. butter
2 eggs
1/2 c. molasses
4 c. flour
2 tsp. cinnamon
2 tsp. ginger
1 tsp. cloves
1/2 tsp. nutmeg
1 tsp. baking soda
1 tsp. salt

Mix the sugar, butter, eggs and molasses until light and fluffy. Add the remaining ingredients and mix until combined. Roll dough into balls and then roll in sugar. (Note: Crystal or raw sugar is the prettiest.) Bake at 350 degrees for 10 minutes.

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