Gingersnap Cookies

Ingredients

  • 1 stick (1/2 cup) unsalted butter, softened

  • 1/2 cup granulated sugar plus

  • 1/2 cup firmly packed light brown sugar

  • 1/3 cup molasses

  • 1 large egg

  • 2 cups all-purpose flour

  • 2 1/2 teaspoons ground ginger

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon ground cloves

  • 1 teaspoon baking soda

  • 3/4 teaspoon salt

  • Chai sugar (Roll cookies in before baking

    Directions
    Preheat the oven to 350°
    In a bowl with an electric mixer cream together the butter, 1/2 cup of the granulated sugar, and the brown sugar until the mixture is light and fluffy.
    Add the molasses and egg, and beat the mixture until it is smooth. In another bowl whisk together the flour, the ginger, the cinnamon, the cloves, the baking soda, and the salt, add the flour mixture to the butter mixture and stir the mixture until it forms a soft dough.
    Form the dough into small balls. Roll the balls in the Chai Sugar, coating them, and arrange them 2 inches apart on buttered baking sheets.
    Bake the cookies in batches in the middle of the oven for 13 to 15 minutes, until they are crisp and cracked but still soft inside.
    Let them cool on the sheets for 5 minutes. Transfer them with a metal spatula to racks and let them cool completely.

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© 2020 by The Chai Wallahs

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Special thanks to Candy Koated Design Studio and Infinity Brand Photography

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