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Rosemary Ginger Snaps Recipe

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This recipe for Rosemary Ginger Snaps is from The Cianciolo 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:  
1 c sugar
1/2 c firmly packed light brown sugar
2 sticks butter, softened
1 egg
1/3 c molasses
2 tsp ground ginger
1-2 T chopped candied ginger
1 tsp cinnamon
2 T chopped Fresh Rosemary
2 tsp baking soda
1/2 tsp salt
2 1/2 cups flour
Directions:
Directions:
Preheat oven to 325º
Put 1/2 cup sugar, brown sugar and butter in a bowl of an electric mixer and beat on medium speed for 2 minutes.
Turn the mixer to low and add the dry ingredients except for the rosemary. Mix thoroughly and then stir in rosemary.
Roll the dough into 1" balls and then roll in the remaining sugar. Put on parchment lined baking sheet about 2" apart. Flatten slightly.
Bake the cookies for about 10 minutes or until golden brown. The edges should be set but they will be soft in the middle. Cool for about 5 more minutes before removing from baking sheet.
Personal Notes:
Personal Notes:
The rosemary really makes the difference in this recipe. They are addictive. I have better results when I refrigerate the dough well before baking and rolling.

 

 

 

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