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.
Servings 0
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