Allow cookies cool on baking sheet 5 minutes before moving to cooling rack.With a small cookie scoop or a tablespoon scoop dough into ball then dip into small bowl of granulated sugar rolling to cover.While your oven it heating up prepare two baking sheets for the oven either by spraying with non-stick spray, covering in parchment paper or with non-stick baking mats. After dough has chilled, preheat oven to 375 degrees.Cover the dough tightly with plastic wrap then place in refrigerator to chill for 2 hours.Mix on low speed and then increasing power to medium, mix everything together until a soft dough forms. Pour the dry ingredients into the mixture a little at a time.Next, add egg and molasses and beat until fully incorporated.With an electric mixer, beat together butter and brown sugar until creamy.In a medium mixing bowl combine the cinnamon, flour, ground cloves, ground ginger, salt, and baking soda.
#Ginger snap cookies how to#
How To Make Gingersnap Cookies: Ingredients: Other favorite treats for the holidays include these Oreo Truffles, Brownie Cookies, and these Hello Dolly Bars. Last year I made these fun Candy Cane Blossom Cookies and they were a hit. Is there any better treat at the holidays than a homemade cookie? I love baking cookies this time of year. These cookies are the ultimate Christmas treat and are perfect for snacking or your holiday cookie platter. These Gingersnap Cookies are perfectly crisp not he edges and chewy in middle.
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