Gingersnap Cookies
Course: SnacksDifficulty: EasyServings
40
servingsPrep time
15
minutesCooking time
10
minutesTotal time
25
minutesIngredients
2 cups plain flour
1½ tbsp ground ginger
2 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
1 cup sugar
¾ cup butter
1 egg
¼ cup packed brown sugar
⅓ cup cinnamon sugar
Directions
- Preheat oven to 175 C.
- Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl. This ensures that the dry ingredients are mixed well.
- Place the softened butter into a mixing bowl and beat until creamy.
- Gradually beat in the white sugar.
- Beat in the egg and brown sugar.
- Sift 1/3 of the flour mixture into the wet mixture; stir to thoroughly blend.
- Sift in the remaining flour mixture, and mix together until a soft dough forms.
- Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
- Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.
