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Dessert

Christmas Cookies 2016

� cup (1 stick or 8 Tbsp) unsalted butter, room temperature
� cup brown sugar
1 large egg
1� tsp vanilla extract
� cup molasses
1� cup all-purpose flour
� tsp baking soda
� tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
⅛ tsp ground cloves
⅛ tsp ground nutmeg
� cup+ granulated sugar for rolling

Cream butter and brown sugar together until fluffy. Mix in egg, vanilla, and molasses until completely combined.
In a separate bowl, mix together the flour, baking soda, salt, and spices. Add to wet ingredients until combined. CHILL dough for 2 hours or overnight.
Once chilled, roll dough into 1�-inch balls (about 1� Tbsp each), roll in sugar and place on a silicone lined baking sheet.
Preheat oven to 350 degrees Fahrenheit. Bake cookies for 8 to 9 minutes. Keep extra dough cold until it is baked. For a crispier gingersnap, bake a few minutes longer. Allow cookies to rest on the baking sheet for a couple minutes before transferring to a wire rack to cool completely. Store in an airtight container up to 5 days.

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