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"The belly rules the mind."--Spanish Proverb

Not so Snappy Ginger Snap Cookies Recipe

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This recipe for Not so Snappy Ginger Snap Cookies is from The Seavey 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:  
3 cups all-purpose flour
2 teaspoons baking soda
2 tsp ground ginger
1 tsp ground cinnamon
Pinch kosher salt
3/4 cup (1 1/2 sticks) butter, softened
1/4 cup granulated sugar
1/4 cup real maple syrup
1/4 cup molasses
1 large egg
Directions:
Directions:
Preheat the oven to 350 degrees F. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon and salt.

In a large bowl, cream the butter and sugar until light and fluffy. Add the maple syrup, molasses and egg, beating to combine. Gradually add the flour mixture into the egg mixture and continue beating until the dough comes together.

Line 2 baking sheets with parchment paper. To form the dough, use two teaspoons and form a rounded scoop about the size of a walnut. You can also use a small cookie scoop. Then evenly space and arrange on the baking sheets. Bake until very dark, rotating halfway through the cooking time, 10 to 12 minutes. Remove and allow to cool. I baked my cookies using the convection oven setting 325º for 14 minutes.
Number Of Servings:
Number Of Servings:
Approx, 2 dozen
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
These cookies are crisp on the outside and soft on the inside. A very good fall treat. They made the house smell like the holidays.

 

 

 

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