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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chewy Gingersnap Cookies Recipe

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This recipe for Chewy Gingersnap Cookies is from The May Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  

FULL RECIPE:
1 1/2 cups 3 sticks Cold Butter, cut into cubes
2 cups Sugar
2 Eggs
1/2 cup Molasses
4 cups Flour
2 teaspoons Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon Salt
2 teaspoons Cinnamon
2 1/2 teaspoons Ginger
2 teaspoons Cloves

HALF-RECIPE:
12 Tablespoons Butter 3/4 cup or 1 1/2 sticks of Butter
1 cup Sugar
1 Egg
1/4 cup Molasses
2 cups Flour
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/4 teaspoon Salt
1 teaspoon Cinnamon
1 1/4 teaspoon Ginger
1 teaspoon Cloves

Directions:
Directions:

Preheat oven to 350º
In a large mixing bowl, cream butter and sugar for 4 minutes until light and fluffy and pale in color.
Add eggs one at a time, mixing after each addition. Add molasses and mix well.
Add flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and cayenne pepper. Mix just until combined to avoid over-mixing the dough.
Place sugar into small bowl. Roll dough into small balls and roll into sugar, coating well.
Place on lined baking pan and bake for 12-15 minutes.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
10

 

 

 

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