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BETH'S SOFT AND CHEWY GINGERSNAP COOKIE RECIPE
Makes 1 1/2 dozen cookies
INGREDIENTS:
1 cup (240 g) unsalted butter
¾ cups (150 g) sugar
1/3 cup (80 ml) molasses
2 eggs
1 tsp (5 ml) vanilla
2 1/4 cups (270 g) flour
1 tsp (5 ml) baking soda
1/2 tsp (2.5 ml) salt
3 tbsp (45 ml) ground ginger
1 tsp (5 ml) cinnamon
½ tsp (2.5 ml) allspice
¼ tsp (1.25 ml) cloves
METHOD:
Preheat oven to 350F/(176 C) degrees.
Cream together the butter and sugar with an electric mixer until light and fluffy. Add molasses. Then add eggs, one at a time, until well incorporated. Then add vanilla, until combined.
In a separate bowl whisk together the flour, baking soda, salt and spices. Then add the dry mixture to your butter mixture in thirds until well combined.
Portion out the dough with a 2” ice cream scooper. Roll in the sugar. And place on a parchment lined cookie sheet.
Bake for 11-13 mins. Until tops are cracked and cookies are golden brown around the sides.
Place on a cooling rack until cooled. And enjoy!
**PLEASE NOTE: This video has been sponsored by Twinings USA. I only recommend products or services I personally use and believe in. I am disclosing this in accordance with the Federal Trade Commissions guidelines concerning the use of endorsements and testimonials in advertising.
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