This year I’ve loved the flavors of gingerbread.  I love the taste of the mixture of molasses, cloves, ginger, and cinnamon.  So when I was going to bake some cookies for my husband for a cookie exchange, I decided to make some ginger snaps with those flavors.  These ended up being delicious!!!!  :)  (I think I used enough exclamation points.)

Ginger Snaps

Jamie Cooks It Up

Stars of the recipe:

• 3/4 c. butter (room temperature)  – 1 and 1/2 sticks
• 1 c. sugar
• 1 egg
• 1/4 c. molasses (Spray measuring cup with cooking spray before adding the molasses.)
• pinch of cloves
• 2 1/2 tsp. ground ginger
• 1/2 tsp. salt
• 2 tsp. baking soda
• 1 tsp. cinnamon
• 2 – 1/2 c. flour (I used white whole wheat.)

Steps:

1. Preheat to 350 degrees.
2. Beat butter, sugar, and egg until nice and fluffy.
3. Add the molasses until incorporated.  (You might need to scrape down the sides of the bowl to ensure you’ve gotten all of the molasses.)
4. In a medium mixing bowl, combine the flour, salt, baking soda, and spices.
5. Gradually add the flour mixture to the butter, sugar, egg, and molasses mixture.  Mix until completely combined.
6. Place 1-inch balls on a cookie sheet that has been sprayed down with cooking spray or lined with parchment paper.  Sprinkle the balls of cookie dough with granulated sugar.
7. Bake for 8 minutes or until you see the cracks on the top of the cookies.
8. Let cool for 2 minutes on a cookie sheet and then move to a wire rack.
9. Store in an airtight container.
10. Enjoy!!!

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