Crunchy on the outside and soft in the middle, these Gingersnap Cookies make the perfect sweet treat!
Preheat oven to 180 degrees Celsius.
Line a baking tray with baking paper.
In a bowl, whisk the butter. egg, sugar and molasses.
While stirring, add the salt, baking soda, ginger and cinnamon.
Sift in the flour, mix well.
Using a tablespoon to measure, scoop the mixture. Roll into a ball and place on the baking paper and flatten with fingers. Repeat with the rest of the mixture.
Bake for 15 minutes.
Store in an airtight container.
Ingredients
Directions
Preheat oven to 180 degrees Celsius.
Line a baking tray with baking paper.
In a bowl, whisk the butter. egg, sugar and molasses.
While stirring, add the salt, baking soda, ginger and cinnamon.
Sift in the flour, mix well.
Using a tablespoon to measure, scoop the mixture. Roll into a ball and place on the baking paper and flatten with fingers. Repeat with the rest of the mixture.
Bake for 15 minutes.
Store in an airtight container.
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